Chicken Kadai delivers a robust, roasted‑spice profile with a clingy, semi‑dry masala. Chicken is bhunoed with onions, ginger‑garlic, and tomatoes until glossy, then simmered till tender. A freshly ground kadai masala—coarse‑pounded coriander seeds, dried red chilies, cumin, and black pepper—adds smoky warmth, while capsicum is tossed in at the end for crunch and aroma. Finished with kasuri methi, ginger juliennes, and fresh coriander, it pairs perfectly with tandoori roti, naan, or jeera rice.
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Taste profile: medium‑to‑hot, earthy and peppery with tomato tang and roasted spice warmth.
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Texture: chicken tender and juicy; masala thick and clingy; peppers crisp‑tender.
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Ideal for: hearty mains, dhaba‑style lovers, and weekend meals.
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Serving suggestion: garnish with ginger juliennes and coriander; serve hot with Indian breads or rice.
What You Get
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Generous single‑serve portion of Chicken Kadai in thick, semi‑dry masala.
Key Highlights
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Freshly ground kadai masala for peak aroma.
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Bhunoed, slow‑cooked depth; no heavy cream.
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Capsicum added late for crunch and fragrance.
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Made fresh to order; packed hot.
Ingredients
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Chicken (bone‑in or boneless thigh), onions, tomatoes, capsicum, ginger, garlic, green chilies.
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Whole/ground spices: coriander seeds, cumin seeds, dried red chilies, black peppercorns, turmeric, Kashmiri/red chili, coriander powder, garam masala, kasuri methi, salt.
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Fat & finish: oil/ghee as needed; fresh coriander and ginger to finish.
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