By Rajan Bhattacharya
November 9, 2024
A popular North Indian dish, Kadai Chicken features succulent chicken cooked in a rich tomato-based sauce with freshly ground spices. Known for its vibrant flavour, it's easy to recreate this dish at home.
1 tsp black peppercorns 2 tsp coriander seeds 2 tsp cumin seeds 3 tbsp ghee 1 bay leaf 4 medium onions, chopped 6 garlic cloves, minced 2-inch ginger, minced 1 Serrano pepper or 1-2 Thai bird chillies, minced 2 tsp salt 1 tsp Kashmiri chilli powder 1 tsp paprika 1 tsp turmeric powder 1 tsp garam masala 2 pounds skinless chicken thighs, quartered 3 cups fresh tomato puree
Roast peppercorns, coriander seeds, and cumin seeds in a skillet until fragrant, then grind coarsely.
Heat ghee with a bay leaf in a wok, then sauté onions until golden.
Add minced garlic, ginger, chillies, and freshly ground spices to the wok. Stir for 2 minutes.
Add remaining spices to the wok and stir well, then add chicken pieces, coating them with spices.
Pour the fresh tomato puree, cover, and cook for 10 minutes on medium heat.
Uncover, increase heat, and cook until the tomato puree water evaporates, stirring occasionally for 25-30 minutes.