I adore this recipe because it’s both comforting and exciting. The freshly roasted spices bring a unique flavor that’s far more aromatic than store-bought blends. I like how the chicken turns incredibly tender, soaking up all those bold, complex flavors. The cream adds a luxurious touch, balancing the heat and spice perfectly. It’s a one-pan dish that feels restaurant-style yet simple enough to make at home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 kg Chicken 2 large Onions peeled and sliced 2 no Tomato chopped finely 1 no Bell Pepper chopped 2 no Green chillies slit 2 tbsp Ginger Garlic paste 2 tsp Garam masala powder 1 cup Cream 2 tbsp Oil 3 tbsp Coriander leaves for garnishing 1 tbsp Ginger peeled julienned for garnishing Salt to taste
For Roasting: 7 no Dry Red chilli 3 tbsp Coriander seeds
Directions
I start by roasting the dry red chilies and coriander seeds in a pan until they release a rich aroma. Once cooled, I grind them into a coarse powder and set them aside.
I heat oil in a heavy-bottomed Kadai and sauté the sliced onions until golden brown.
Next, I add the ginger-garlic paste and cook until the raw smell disappears.
I stir in the chopped tomatoes and let them soften completely, forming a thick base.
I add the chicken pieces, sautéing for about 5 minutes so they begin to absorb the flavors.
I mix in the freshly ground spice powder, garam masala, and salt, cooking until the chicken is tender and fully cooked through.
Then I add the chopped bell pepper and slit green chilies, letting them cook for another 5 minutes to keep some crunch.
Finally, I stir in the cream for that signature rich, smooth texture. I finish with a garnish of coriander leaves and julienned ginger before serving hot.
Servings and Timing
This recipe serves 6 people. The prep time takes about 15 minutes, while the cooking time is around 30 minutes, for a total of 45 minutes from start to finish.
Variations
Sometimes I like to add a few extra touches to keep things interesting. I might use boneless chicken for quicker cooking or swap cream for yogurt if I want a lighter version. Adding a handful of cashew paste makes it even creamier. When I crave extra spice, I toss in an extra green chili or use Kashmiri red chili for color without too much heat. For a smoky twist, I add a small piece of coal to the finished dish for a minute of dhungar (smoke) infusion.
Storage/Reheating
I usually refrigerate leftover Kadai Chicken in an airtight container for up to 3 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of water or cream to maintain the creamy consistency. It also freezes well for up to 2 months—I just thaw it overnight in the refrigerator before reheating. The flavors often deepen after a day, making it even more delicious the next time around.
FAQs
What makes Kadai Chicken different from regular chicken curry?
Kadai Chicken stands out because of the freshly roasted coriander and red chili spice mix, which gives it a distinctive smoky and aromatic flavor.
Can I make this recipe with boneless chicken?
Yes, I often make it with boneless chicken breast or thigh pieces for easier eating and quicker cooking.
Is it necessary to roast and grind the spices?
I highly recommend it. Roasting enhances the flavor and gives the dish its authentic Kadai taste.
Can I make it without cream?
If I prefer a lighter version, I use yogurt or coconut milk instead of cream—it still turns out delicious.
What can I serve with Kadai Chicken?
I like pairing it with naan, roti, or steamed basmati rice. It also goes wonderfully with jeera rice or paratha.
How spicy is this dish?
It has a medium level of heat, but I can easily adjust the spice by reducing or increasing the red chilies and green chilies.
Can I add other vegetables?
Yes, sometimes I add extra bell peppers or even a few cubes of paneer for variety.
How do I make it restaurant-style?
For that rich restaurant flavor, I cook it in ghee instead of oil and add a little kasuri methi (dried fenugreek leaves) at the end.
Can I prepare the spice mix in advance?
Definitely, I often roast and grind the spices ahead of time and store them in an airtight jar for up to a month.
How do I thicken the gravy if it’s too thin?
I simmer it uncovered for a few minutes or add a spoonful of cashew paste or cream to get the desired consistency.
Conclusion
Kadai Chicken is one of those timeless dishes I love making when I want something rich, comforting, and full of authentic Indian flavor. The roasted spices, tender chicken, and creamy sauce come together beautifully, creating a meal that feels both special and satisfying. Whether I serve it for a family dinner or a festive gathering, it’s always a showstopper on the table.
