Kadai chicken is a spicy dish cooked in a deep, round pot called a kadai, commonly used in Pakistani and Indian cuisine. The dish includes chicken, onion, garlic, ginger, tomatoes, and chili peppers, with various spices added. It is typically served with roti, paratha, rice, or bread.
Kadai chicken is chicken that is cooked and usually served from a type of cooking utensil called a kadai. Kadais are commonly used in Pakistani and Indian cuisine and have a number of variant names, the most common of which are kadai, karahi and kadhai. Other names or spellings include karai, kadahi, kadhi, karai and korai.
A kadai is a deep, round pot that is similar to a Chinese wok but with a narrower diameter and steeper, taller sides. Thick and with a heavy rounded bottom, a kadai is traditionally made of cast iron, but stainless steel, copper, brass, aluminum, and enamel versions have also become popular, as have flat-bottomed versions that are sturdier in North American-style stoves. . A kadai has two loop handles, one on either side, to make it easier to carry from the cooking location to where it will be served.
This type of pot is used for frying foods. Its shape allows you to fry with the minimum amount of oil, containing any hot splashes. This type of pot is also routinely used for stir-fries and stews, especially curries.
Kadai chicken has many variations in terms of spices, but there are common elements in virtually all recipes. Among these elements are onion, garlic, ginger, tomatoes and chillies. These ingredients and oil or ghee serve as the base to which different spice combinations are added.
Added spices might include cardamom, turmeric, coriander, cumin, and peppercorns. Others include bay leaves, cinnamon, fenugreek, cloves and garam masala. Chili is also commonly added to this dish. Chicken Kadai is relatively quick to cook and produces a drier, thicker, more spicy red curry that is typically eaten with roti, paratha, rice or bread.
A common way to make chicken kadai is to heat the oil or ghee in the kadai. If whole spices are used, they are added to the oil and simmered briefly, until sizzling and aromatic. The chopped onion is then added and sautéed until soft and golden brown. Garlic, ginger, and chili peppers are blended into a paste, added to the pan, and sauteed for several minutes.
The chicken, which could be in parts or boneless and cut into bite-sized pieces, is then placed in the kadai and browned all over. Other spices that will be included are then added and cooked for a short time so they lose their rawness. Then tomatoes and salt are added and the mixture is simmered until the chicken is cooked through and the gravy is thick and fairly dry. The capsicum is stirred and allowed to cook for several minutes until they begin to soften. The kadai chicken is then garnished with fresh cilantro and served.
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