Kadai Chicken

Introduction

Kadai chicken gets its character from a freshly toasted and ground masala of coriander, cumin, and black pepper, not from a pre-made spice blend. The sauce is built on tomatoes and bell pepper, which means no coconut milk and no heavy cream. The result is a sharp, aromatic curry that works just as well on a busy Friday as it does as weekend dinner-party food.

Ingredients

Kadai masala (toast and grind fresh)

• 2 tbsp coriander seeds
• 1 tsp whole cumin seeds
• 1 tsp whole black peppercorns
• 2 whole dried red chilies (stems removed)

Chicken

• 1 kg chicken breast (2.2 lb), cut into 4 x 4 cm (1½ in) cubes

Sauce

• 3 tbsp neutral oil (e.g. sunflower oil)
• 2 onions, finely chopped
• 1 tbsp ginger paste (or 2 cm / ¾ in fresh ginger, finely grated)
• 1 tbsp garlic paste (or 4 cloves garlic, pressed)
• 2 green chilies, chopped (keep seeds for more heat)
• 4 ripe tomatoes (approx. 500 g / 1.1 lb), roughly chopped
• 1 can crushed tomatoes (400 g / 14 oz)
• 1 tsp turmeric
• 1 tsp Kashmiri chili powder (or mild paprika for a gentler version)
• 1 tsp salt, plus more to taste
• 2 red bell peppers, cut into 2 x 2 cm (¾ in) pieces
• 1 tsp garam masala
• 2 tbsp kasuri methi (dried fenugreek leaves), crushed between your palms

Method

1. Heat a dry skillet over medium-high heat. Add the coriander seeds, cumin seeds, peppercorns, and dried chilies. Toast, stirring constantly, for 60–90 seconds until fragrant and lightly colored. Transfer to a mortar or spice grinder and grind to a coarse powder. Set aside.

2. Heat the oil in a wide, deep pan or skillet over high heat. Add the onions and cook, stirring regularly, for 8–10 minutes until deep golden brown and caramelized.

3. Add the ginger paste, garlic paste, and green chilies. Cook for 2 minutes, stirring continuously, until the raw smell is gone.

4. Add the fresh tomatoes, canned tomatoes, turmeric, Kashmiri chili powder, and salt. Stir well. Cook over medium heat for 10 minutes until the tomatoes have broken down and oil begins to separate from the sauce around the edges. This is your masala base.

5. Stir in half the kadai masala. Add the chicken cubes and turn to coat every piece in the sauce. Cook covered over medium heat for 12–15 minutes until the chicken is cooked through (internal temperature 72 °C / 162 °F).

6. Remove the lid, add the bell pepper pieces and garam masala. Cook uncovered over medium-high heat for 3–4 minutes until the peppers are tender but still have some bite, without drying out the chicken.

7. Taste and adjust salt. Scatter the kasuri methi and remaining kadai masala over the top. Stir once and serve immediately.

Serving note

Serve with warm naan, chapati, or basmati rice. A simple cucumber-yoghurt raita rounds out the plate and cools the heat. If you like, temper the raita with a small pinch of whole toasted cumin seeds.

Kasuri methi is available at Indian grocery stores and at Meny; if you cannot find it, 1 tsp fresh thyme works as an emergency substitute, but the flavor profile will differ.

Cut the chicken breast into generous cubes (4 x 4 cm / 1½ in). Smaller pieces dry out over the cooking time. If you prefer thighs, increase the covered cooking time in step 5 to 18–20 minutes.

Leftovers keep well in the fridge for 3 days and improve noticeably on day two.