Spicy Kadai Chicken
with CURRYiT Punjabi Kadai Masala
Kadai Chicken, also known as Karahi Chicken or Karahi Murgh, gets its name from the vessel in which this absolutely delectable dish is cooked. A Kadai (an Indian wok) is a heavy-bottomed pot that’s used to prepare this delicious, spicy and flavourful dish.
An obvious feature in Indian restaurant menus, this north Indian delicacy has been loved by folks worldwide. The Kadai Chicken is a spicy dish in which chicken is cooked with an assortment of freshly ground spices and fresh capsicum to render a unique flavour.
Cooking in a single pot or kadai may seem easy but it requires a lot of care and attention while cooking. The recipe has loads of intricate details and things to take care of. The key to making an amazing Kadai Chicken lies in getting the gravy masala right which is prepared by roasting and grinding whole spices at slow heat for several minutes and then hand-grinding them to give a burst of flavour in every bite. The attention to small details is very important else the dish may become too spicy or bitter.
Want an easier way to prepare Kadai Chicken? Well, #justCURRYiT with CURRYiT Punjabi Kadai Masala in just 3 easy steps without any cutting/chopping/grinding.
Tips to Make Your Kadai Chicken Extra Special
- Always prefer bone-in chicken rather than boneless chicken. The juices from the bones make a more flavourful curry.
- You may season the chicken for 30 mins to 2 hours with turmeric & red chilli powder. This enhances the overall depth of the flavour
- If its too hot to handle, add a dash of fresh cream at the end
- 500g chicken (marination optional)
- 1 CURRYiT Punjabi Kadai Masala pouch
- Chopped coriander for garnish
How To Make Kadai Chicken: Directions
- In a pan, add CURRYiT Punjabi Kadai Masala paste
- Add 180ml (1 teacup) of water and chicken
- Cook on sim for 20-30 mins
- Garnish with chopped coriander
Frequently Asked Questions
No, you don’t have to add anything as CURRYiT Punjabi Kadai Masala has everything included.
It has Coriander powder, Garam Masala, Poppy seeds, Coriander seeds, Red chili, Kashmiri red chili powder, Salt, Red chili powder, Turmeric, and Cumin seeds. You may want to adjust the salt according to your taste and preference.
Marination is optional but if you want to marinate the chicken then mix it with red chili powder, turmeric and lemon juice, and keep it aside for 30 minutes.
One of the most popular North Indian chicken recipes, Kadai Chicken is a semi-dry dish that has flavour notes of coriander seeds, red chillies & capsicum. Chicken curry, on the other hand, has a creamy gravy in which chicken chunks are wholly dipped.