Among the classics in Indian cuisine is Kadai Chicken. The dish carries solid and robust flavours of Indian spices and fresh items. Its origin traces back to the Indian subcontinent, where this recipe was named after the traditional cooking pan that resembles the wok called 'kadai.'.Its famous kadai chicken recipe contains aromatic spices and tender chicken pieces. The kadai chicken recipe starts with marinating the chicken pieces with the curd-ginger-garlic paste-spice mix. This dish's flavours develop well with the colourful cumin, coriander, and garam masala spices. The onions, tomatoes, and bell peppers all soften into a saut ed pleasureful and aromatic texture to set the background to serve over the marinated chicken. Meanwhile, a fiery and savoury dish is prepared in those spices and juices where the chicken is cooked. Fresh coriander leaves are also used for garnish. This way, a refreshing flavour gives a balance while the meal is made rich. Kadai chicken is delicious and served hot with naan, roti, or steamed rice. This is another recipe for kadai chicken, which is easy to follow but equally changeable. You could have as much spice or as little as you like, according to your choice. Whether the meal is served at a family dinner or a festive gathering, Kadai Chicken will create a fair impression and satisfy all who try it.

• 500 gms chicken
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tomato
• 1 tsp cumin seeds
• Salt
• 1/2 cup capsicum
• Coriander
• 1 tbsp ginger garlic paste
• 2 tbsp cooking oil
• 1 tsp red chilli powder
• 1 onion
• 1 tsp garam masala

• Heat 2 tablespoons of oil in a kadhai (wok) or heavy-bottomed pan on medium heat. This is one of the most critical steps in making this recipe, as the spices will be burnt if one uses a pan that does not heat evenly.
• Allow the oil to get hot, then add one teaspoon of cumin seeds. Splutter the seeds for a few seconds until they start getting brown with an aroma and flavour.
• Add one large finely chopped onion to the pan. Saut the onions, stirring occasionally, till they get browned in colour.
• This is one of the most important steps as it lays out the flavour base for your dish.
• This golden colour will tell you that the onions are well-cooked and caramelised. Add one tablespoon of ginger-garlic paste to the pan now.
• Saut for about 2 minutes till the raw smell of the paste starts to fade away and mingle with the onions, giving out such an appetizing fragrant mixture.
• Add one large chopped tomato to the above mix now. Cook the tomatoes till they turn soft and mushy, about 3-4 minutes. This is the most critical step because the tomatoes will make the dish acidic and sweet, which gives it a perfect balance of flavours.
• Now add these spices to the pan: one teaspoon turmeric powder, one teaspoon red chilli powder, one teaspoon coriander powder, one teaspoon garam masala.
• Mix well and cook for 2-3 minutes, until the spices are well blended and fragrant.
• This releases essential oils from spices into the dish since this cooking process brings out the flavour of the spices in the best manner possible. Add 500 gms of chicken pieces to the pan.
• Mix well so that the chicken gets masked by the masala. The chicken must absorb all the flavours from spices and cooked ingredients.
• Add in 1/2 cup of water to make the gravy.
• Mix everything well together. Close the kadhai and let the chicken cook for nearly 20-25 minutes or till the chicken is tender and is cooked well.
• Stir occasionally so that it does not get stuck to the bottom. If the mixture dries up, you can add a very little water to it.
• When the chicken is well cooked, add 1/2 cup of chopped capsicum and 1/2 cup of onion, cutting into big lumps.
• Cooking these vegetables will add not only freshness but crunchiness to the dish.
• Let it cook for 5-7 minutes more till the capsicum and onion are tender yet retaining crunchiness.
• Let it taste, and add salt to taste. Salt adjustment is a requirement at this stage to complement the various flavours of the dish to your taste.
• Finally, garnish the Kadai Chicken with two tablespoonfuls of coriander leaves that have been roughly chopped. It gives a new look and appearance to this dish.
• Serve your Kadai Chicken hot with steamed rice, naan or roti.
• This rich, flavourful sauce can accompany several side dishes, so don't be afraid to serve in any meal.
• This Kadai Chicken Recipe is one of those dishes that brings out bold flavours at your dinner table.
• With these steps, you will get the right combination to ensure that all the ingredients finish off a delicious and fragrant dish.
• I have always loved cooking and appreciating the flavours of your prepared food.