Kadai chicken/Punjabi kadai chicken is a very popular North Indian chicken curry preparation, especially in restaurants. Chicken karahi is very popular in Pakistan. The word kadai in Hindi means Wok. In homes and restaurants, an Indian wok is used to cook kadai chicken. Kadai chicken is cooked with freshly roasted ground spices in onion and tomato mixture, with kasuri methi, ginger julienne, bell peppers (capsicum), which make this curry different from others.
This kadai chicken is semi gravy full of aroma and taste. It goes well with roti (chapathi), naan or any rice. In restaurants, kadai chicken is served boneless whereas in dhabas or at home it is always served with bones, which gives more flavour and taste to the curry. In dhabas, usually only green bell peppers are used as they are easily available. I have seen that they add it in the middle of cooking, so that the bell pepper flavour and taste is well combined in the curry. I have added twice, in the middle of cooking and also in the end.
Preparation time: 15 mins
Cooking time: 40 mins
Cuisine: North India
Roasted kadai masala