Kadai Chicken

Tender, juicy chicken pieces seared and coated in a thick sauce of fresh tomatoes and toasted spices. The bell peppers stay crunchy, while the powerful aroma of black pepper and fresh cilantro fills the kitchen.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 462
• Protein: 31 g
• Carbs: 20 g
• Fat: 24 g

Ingredients

• 600 g Chicken thigh ( cut into 3 cm pieces )
• 2 tbsp ghee
• 2 piece Red onion ( one finely chopped, one in large petals )
• 1 piece Red bell pepper ( in large cubes )
• 1 piece Green bell pepper ( in large cubes )
• 3 piece Round tomato ( crushed )
• 3 piece Garlic ( minced )
• 1 tsp Ginger ground
• 1 tbsp Whole coriander seeds
• 1 tsp Whole cumin seeds
• 1 tsp Black peppercorns
• 2 piece Hot chili pepper ( slit lengthwise )
• 0.5 tsp Turmeric powder
• 1 tsp garam masala
• 1 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( grated )

Instructions

1. Roasting the Kadai Masala

   In a dry pan, toast the coriander seeds, cumin seeds, and black peppercorns until a woody aroma is released. Coarsely crush them in a mortar; they should remain grainy.

2. Searing the chicken

   Heat the ghee in a wok or deep skillet. Brown the chicken pieces over high heat to seal in the juices. Remove them as soon as they are golden on the surface.

3. Aromatic base

   In the same fat, sauté the chopped onion, garlic, grated fresh ginger, and ground ginger. Add the split chilies. When the onion becomes translucent, pour in the crushed tomatoes.

4. Sauce concentration

   Add the turmeric and salt. Let it simmer over medium heat until the oil separates from the tomato, a sign that the water has evaporated and the flavors are concentrated.

5. Finishing and crunch

   Return the chicken to the pan with the diced peppers and onion petals. Stir in the roasted spice mix and garam masala. The sauce should generously coat the meat. Finish with fresh coriander.

Chef's tips

• Do not overcook the peppers: they must remain crunchy to contrast with the tenderness of the chicken.
• Toasting the spices is key: as soon as they smell fragrant, remove from heat to avoid bitterness.

Storage

Keeps for 3 days in the fridge in an airtight container. The spices develop even more flavor the next day.