Why this recipe works
Like kadai paneer, this dish lives or dies by its kadai masala: whole coriander seeds and dried chilli, dry-roasted and coarsely crushed just before cooking. Fresh and coarse, it is nothing like a smooth jarred powder. Cooked over high heat, the capsicum stays crisp and the tomato base stays bright, no cream needed.
Ingredients
Method
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1
Dry-roast the coriander seeds and dried chillies, then crush coarsely. This is your kadai masala.
Why: dry-roasting wakes up the fat-soluble aromas, and a coarse crush gives bursts of flavour a fine powder cannot.
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2
Saute onion and ginger-garlic, add the tomato puree, turmeric and most of the kadai masala, and cook to a thick base.
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3
Add the chicken and seal it in the masala, then cook through.
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4
Turn the heat high, toss in the capsicum for 2 to 3 minutes so it stays crisp, and finish with garam masala and kasuri methi.
Why high heat: a quick, hot toss keeps the peppers crunchy and fresh rather than stewed and soft, the signature of a good kadhai.
An honest word
Kadhai chicken is one of the lighter chicken curries to make at home: tomato-and-pepper based rather than drowned in cream, with lean protein and a good hit of vegetables. The main thing to watch is simply the oil, which you control at home. The flavour comes from the fresh-roasted masala, not the fat, so a modest amount of oil makes it a genuinely good meal.