Kadai Chicken is a popular item on a menu at an Indian restaurant. It is originated in Northern India and is known for its fantastic flavor. The dish is  spicy and very flavorful and is traditionally made in a cast iron wok. Kadai means “wok”, it is a traditional  circular metal cooking pot, with thick bottom,  similar to a Chinese wok.  It is used in Indian cooking for curries, sautéed vegetables and deep frying.

For this recipe  you can use a dutch oven or large sauté pan instead if you do not have one.

Tender chicken pieces are stewed with tomatoes and an array of fragrant Indian spices to make this thick, rich, aromatic curry. It is a thicker curry, not nearly as saucy as butter chicken, more drier where the spices really coat the chicken.

The base for the sauce is fresh pureed tomatoes  that are infused with fragrant spices and aromatics like ginger and garlic. Kashmiri red chili powder brings in a medium heat wave to the curry. You can adjust the spice level by using less or substituting for any mild chili powder.

All the spices used are quintessential in Indian cooking: garam masala, red chili powder, ground cumin and coriander, turmeric and fresh ginger. They add bold flavors, body, warmth and depths to the taste of the curry, as well as beautiful colors.

The curry is simmering away on the stove emitting mouthwatering and taunting smell. And it is very easy to make, the hardest part is to wait for it to be ready. Follow the steps below to make chicken Kadai.