Kadai Chicken

Ingredients

• 8 pieces (750 g)bone-in chicken thighs
• 1 tspcumin seeds
• 1 tspfennel seeds
• ½ tbspcoriander seeds
• 1 level tbspkasuri methi (dried fenugreek leaves)
• 2 tbspcashew pieces
• 4 mediumonions, cut into small cubes
• 2 heaped tbsptomato purée
• ½ tspgaram masala
• 2½–3 tspcoriander powder
• 1 tbspKashmiri chilli powder
• ½ tspfenugreek seeds
• 4dried Kashmiri red chillies
• 1 medium to largeonion, cut into cubes
• 1 mediumcapsicum, cut into cubes
• 60 ml (¼ cup)hot milk
• to tastesalt
• 2 tbspghee

Instructions

1. 1

   Make cashew paste

   Soak the cashews in hot water for 15 minutes, then drain them. Grind with 60 ml (¼ cup) hot milk and set aside.

2. 2

   Toast the spices

   Dry-roast 1 tsp cumin seeds, 1 tsp fennel seeds, ½ tbsp coriander seeds and 1 tbsp kasuri methi for a few seconds, just until fragrant; take care not to burn them. Grind to a mostly smooth powder with a little coarseness, using a mortar and pestle or a mixer.

3. 3

   Brown the onions

   Heat 1 tbsp ghee in a wide, deep pan. Add ½ tsp fenugreek seeds and 4 dried Kashmiri chillies and fry for a few seconds, then add the 4 medium cubed onions and cook until golden brown.

4. 4

   Add tomato purée

   Stir in 2 heaped tbsp tomato purée and mix well.

5. 5

   Cook the masala

   Add ½ tsp garam masala, 2½–3 tsp coriander powder, 1 tbsp Kashmiri chilli powder and salt. Mix and cook for 3–4 minutes, until oil starts to appear, then add 60 ml (¼ cup) hot water and stir to bring the masala together.

6. 6

   Pulse the masala

   Let the mixture cool, then pulse it a few times to make a coarse paste. Do not blend it until smooth; the coarser texture is intended for the gravy.

7. 7

   Brown the chicken

   Using the same pan, heat the remaining 1 tbsp ghee. Add the chicken pieces and brown them a little on both sides.

8. 8

   Add the paste

   Add the ground onion masala paste to the chicken and mix well.

9. 9

   Season the curry

   Add 1 tbsp of the ground spice mixture and mix well. Pour in 60 ml (¼ cup) hot water to bring the masala together, then taste and add salt if needed.

10. 10

    Simmer the chicken

    Cover and cook over a low flame for 30–35 minutes, stirring from time to time so the masala does not catch on the pan.

11. 11

    Finish and rest

    When the chicken is cooked, add the medium cubed onion, cubed capsicum and cashew paste. Fold them in gently and cook for another 3–4 minutes, then take the pan off the heat. Rest the curry for at least 15 minutes before serving so the flavours can settle.

What is kadai chicken?

Kadai chicken is a North Indian curry named for the kadai, a deep, wok-like cooking pan used to brown ingredients and simmer them together. Its flavour often comes from toasted spices, a thick masala and a lively chilli aroma.

This version builds a coarse onion base, then adds freshly ground spices, bone-in chicken and a creamy cashew paste. Onion and capsicum stirred in at the end keep some texture in the finished gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 35g protein, 30g carbs, 33g fat.

The chicken provides most of the protein, while the onions, tomato and cashews contribute carbohydrates. Ghee and cashews are the main sources of fat, with bone-in thighs adding more; serve with a generous vegetable side and choose rice or roti according to your appetite.

The toasted spice blend

Whole cumin, fennel and coriander seeds, along with kasuri methi, make the ground spice mixture. Toast them only until fragrant; a few seconds can be enough, and burnt spices will taste bitter.

The recipe uses only 1 tbsp of this blend in the curry. Keep the remaining ground mixture for another use rather than tipping it all into the pan.

Building the onion masala

Golden-brown onions give the base its deep savoury flavour, so let them colour evenly before adding tomato purée. After the powdered spices go in, cook until oil starts to appear, stirring to stop the mixture catching.

The brief cooling and pulsing stage matters: a coarse paste gives the curry body while preserving a little texture. A fully smooth purée will make the gravy feel different.

Getting the chicken tender

Bone-in thighs suit the long, gentle simmer and contribute flavour to the sauce. Brown them on both sides first, then keep the pan covered and the heat low for the stated 30–35 minutes.

Stir occasionally, especially around the base and edges of the pan, where thick masala can stick. Check that the chicken is cooked through before moving on to the final additions.

Finishing with cashew paste

Soaking the cashews in hot water for 15 minutes makes them easier to grind with the hot milk. The paste enriches the curry and softens the sharper edges of the spiced onion base.

Add the paste near the end, along with the fresh onion and capsicum, and cook for just 3–4 minutes. A rest of at least 15 minutes off the heat gives the flavours time to come together.

What to serve with it

Rice is an easy match for the thick, savoury gravy, while roti is useful for scooping it up. Serve either alongside the curry rather than mixing it into the pan.

For a more balanced plate, add a simple vegetable side or salad. The curry is already rich, so a fresh, lightly dressed accompaniment works well.

Recipe notes & tips

• Cut the onions for the masala into small, even cubes so they cook at a similar pace.
• Have the cashew paste and ground spice blend ready before you start simmering the chicken.
• Use a wide, deep pan so the chicken can brown without crowding.
• Keep the heat low after covering and stir occasionally to prevent the thick masala from sticking.
• Rest the curry for at least 15 minutes before serving, as directed.

Variations

• Adjust the heat: Use fewer dried chillies for a milder curry.
• Use boneless thighs: Cut them into even pieces and check for doneness earlier, as they may cook faster.
• Change the creaminess: Use less cashew paste for a lighter-feeling gravy.
• Add more capsicum: Stir in extra cubes at the end for a more pronounced pepper flavour.
• Serve with roti: Choose roti instead of rice to scoop up the thick sauce.

Common mistakes to avoid

• Burning the spices: Toast only until fragrant and keep them moving in the pan.
• Rushing the onions: Cook them until golden brown before adding the tomato purée.
• Over-blending the masala: Pulse a few times and stop while it is still coarse.
• Using high heat to simmer: Keep the covered pan on low and stir occasionally so the sauce does not burn.
• Skipping the resting time: Leave the curry off the heat for at least 15 minutes before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a small splash of water if the gravy has thickened.

Frequently asked questions