Description
A dish stir-frying and simmering chicken with large-cut onions, green peppers, and coarsely ground spices (Kadai Masala) on high heat using India's unique deep iron pot 'Kadai'.
Restaurants serving Kadai Chicken
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken
- Onion
- Green peppers
- Tomato
- Coriander seeds
- Cumin seeds
- Red chilies
Instructions
- Dry-roast whole spices like coriander seeds, cumin, red chilies; crush coarsely to make special 'Kadai Masala'.
- Heat oil in a Kadai (or deep pan), briefly fry cubed onions and green peppers, remove.
- Fry garlic ginger and tomato puree in the same pot, add chicken and sear the surface. Stir-fry evaporating moisture, return the veg, add Kadai Masala and salt, coating everything fragrantly.
Learn more Spice, substitutes, tips
Key spices
Vivid citrus-like aroma of coarsely ground coriander seeds
Substitutes at Japanese supermarkets
Pork (not eaten in India but sub with cubed pork)
Pairing
Tandoori Roti、Plain rice
Trivia
[Hardcore] 'Kadai' is an Indian iron pot with two handles resembling a wok. Using 'Kadai Masala'—coarsely crushed whole spices rather than powder—creates a wild finish where spice aromas burst the moment you bite.
Eating tips & etiquette
[Unique Eating] Top heavily with julienned ginger and fresh cilantro, forcefully scooping up the crisp green peppers and meat together with naan!
Allergen
Chicken