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Kadai Chicken with Green Chilies

Counter 06 · Stews & Braises

Kadai Chicken with Green Chilies

Bone-in chicken seared in a wok-shaped kadai with freshly crushed coriander and dried chilies, then simmered down in a thick tomato masala. Smoky, bold and ready in under an hour.

4.6 438 cooks rated this
Prep
20 min
Cook
35 min
Serves
4
Level
Easy
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Kadai chicken gets its name from the deep, rounded iron pan it is cooked in, which lets the masala reduce fast and cling to the meat. The signature flavor is kadai masala: whole coriander seeds and dried red chilies toasted and coarsely crushed right before cooking. Pre-ground powder just does not smell the same. Cook over high heat so the chicken takes on a little char at the edges. Finish with a handful of cilantro and a few green chilies fried just until blistered.

Method

  1. Toast the coriander seeds, dried chilies and cumin in a dry kadai or wok over medium heat for 2 minutes, then crush coarsely in a mortar.

  2. Heat the oil in the kadai over high heat. Add the chicken and sear for 6 minutes, turning, until browned in spots. Remove to a plate.

  3. Add the onion and cook over medium-high heat for 7 minutes until golden, then stir in the ginger-garlic paste for 1 minute.

  4. Add the tomato puree, turmeric, salt and half the crushed spice mix. Cook 6 to 8 minutes, stirring, until thick and the oil starts to separate.

  5. Return the chicken, add 1/3 cup water, cover and simmer 15 minutes, until the thickest piece reads 175 F near the bone.

  6. Uncover, add the green chilies, the rest of the crushed spices and the garam masala, and toss over high heat for 3 minutes until the masala clings and darkens.

  7. Turn off the heat, fold in the cilantro and serve straight from the pan with naan.

Hand lifting the lid of a red Dutch oven on a stove
Checking the braise under the Dutch oven lid
Hand seasoning a pot of broth beside a pan of browned meat
Seasoning the broth beside a pan of browned meat

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