Kadhai Chicken

Name: Kadhai Chicken
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 800 g chicken pieces; 2 capsicums; 2 onions; 3 tomatoes; 1 tbsp kasuri methi; 1 tbsp coriander seeds — crushed; 3 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Kadhai Chicken, a staple of Punjabi kitchens, is often prepared with a flourish in bustling kadhai houses. This home-style version captures the essence of communal dining, where salt is measured by intuition and oil is poured with generosity. The dish finds its way to the table on any given day, ready to be shared among family and friends.

The vibrant medley of chicken, capsicum, and onions dances with the warmth of kasuri methi and the earthiness of coriander seeds. Each bite is a balance of savory and aromatic, with tomatoes providing a subtle tang. This is a dish meant for savoring, inviting everyone to linger over its captivating flavors.

Ingredients

800 gchicken pieces
2capsicums
2onions
3tomatoes
1 tbspkasuri methi
1 tbspcoriander seeds — crushed
3 tbspoil
to tastefine sea salt

Method

Start by patting the 800 g chicken pieces dry with paper towels to remove excess moisture. Season them generously with fine sea salt and set aside. Heat 3 tablespoons of oil in a large kadhai or deep skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, skin side down if applicable, and brown them on all sides. This should take about 5-7 minutes, and the chicken should develop a golden crust.
While the chicken is browning, prepare the aromatics. Thinly slice 2 onions and 2 capsicums, and set aside. Once the chicken is browned, remove it from the kadhai and set it aside on a plate. In the same kadhai, add the sliced onions and capsicums, stirring occasionally until they become tender and the onions turn translucent, about 5 minutes.
While the onions and capsicums are cooking, roughly chop 3 tomatoes. Add them to the kadhai once the onions are soft. Stir well, allowing the tomatoes to break down and release their juices, which will help deglaze the pan. Cook until the tomatoes are soft and the mixture becomes saucy, which should take another 5 minutes.
Return the browned chicken pieces to the kadhai, nestling them into the sauce. Sprinkle 1 tablespoon of kasuri methi and 1 tablespoon of crushed coriander seeds over the top. Stir everything together to coat the chicken in the aromatic sauce. Cover the kadhai and let it simmer on low heat until the chicken is cooked through and tender, about 15-20 minutes. The chicken should be opaque and the juices should run clear when pierced.
If the sauce appears too thin, uncover the kadhai and increase the heat slightly to reduce it to your desired consistency. Taste the sauce and adjust the salt if necessary, keeping in mind that the flavors should be bold and well-balanced.
Finish the dish by garnishing with a sprinkle of additional kasuri methi if desired. Serve the Kadhai Chicken hot, ideally with naan or rice, allowing everyone to share and enjoy the flavors of this traditional Punjabi dish.