Kadai Chicken

Description

Kadai Chicken is a robust, semi-dry North Indian curry cooked in a traditional wok-style pan called a kadai. Known for its bold use of freshly ground spices and bell peppers, this dish is a favorite in Punjabi dhabas and multi-cuisine restaurants across India, including South Indian cities where North Indian flavors are in demand.

Bone-in or boneless chicken is cooked in a thick masala made from crushed coriander seeds, dry red chilies, tomatoes, ginger, and garlic. Onions and capsicum are stir-fried separately and added toward the end for crunch and color. The dish is typically finished with garam masala and fresh coriander, offering a rustic texture and smoky aroma.

Kadai Chicken pairs well with naan, roti, or jeera rice and remains a popular menu item in restaurants across Chennai, Bengaluru, and Hyderabad, as well as in Indian kitchens throughout Mississauga, Calgary, and Brampton.