Why Choose Kadai?

Homemade Kadai Recipe

This flavorful Kadai dish, whether made with chicken, lamb, or paneer, is cooked in a traditional wok-like kadai pan, which imparts a smoky aroma to the curry. The dish features tender meat or paneer, cooked with vibrant spices and vegetables, and is perfect when paired with naan, roti, or rice.

Ingredients

For the Spice Mix:

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp fennel seeds (optional)
• 2 dried red chilies (optional)

For the Curry Base:

• 2 tbsp oil or ghee
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped or pureed
• 1 tbsp ginger-garlic paste
• 2-3 green chilies, slit (optional)
• 1 bell pepper, diced (optional)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste

For the Main Ingredient:

• 500g chicken, lamb, or paneer (cubed for paneer)
• 1/2 cup water or chicken stock (adjust for desired consistency)

For Garnish:

• Fresh coriander leaves, chopped
• Ginger juliennes (optional)
• Freshly ground black pepper (optional)

Instructions

1. Prepare the Spice Mix:

   • Dry roast the cumin seeds, coriander seeds, fennel seeds, and dried red chilies in a pan until aromatic (about 2-3 minutes). Grind the roasted spices into a coarse powder using a spice grinder or mortar and pestle. Set aside.

2. Cook the Base:

   • Heat oil or ghee in a kadai or large pan. Add finely chopped onions and sauté until they turn golden brown.
   • Add ginger-garlic paste and cook for another 2 minutes until fragrant.
   • Stir in the tomatoes and cook until the oil starts separating from the mixture. Add the green chilies and bell pepper (if using), and cook for 2-3 more minutes.

3. Add the Spices:

   • Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Stir well to combine and cook for another 1-2 minutes.

4. Cook the Main Ingredient:

   • Add the meat (chicken or lamb) or paneer to the pan. Cook for 5-7 minutes, stirring occasionally, until the meat is browned and cooked through, or the paneer is golden.

5. Simmer the Curry:

   • Add water or chicken stock to the pan, stir, and bring it to a simmer. Let the curry cook for 15-20 minutes (for chicken) or 40-45 minutes (for lamb) until the meat is tender and the curry thickens to your desired consistency. For paneer, simmer for 10-12 minutes.

6. Finish the Dish:

   • Add the freshly ground spice mix to the curry, mix well, and cook for another 2 minutes.

7. Garnish and Serve:

   • Garnish with fresh coriander leaves, ginger juliennes, and black pepper if desired.

Serving Suggestions:

Serve your Kadai hot with naan, roti, or steamed rice. You can also enjoy it with a side of raita or salad for a complete meal.

This recipe for Kadai Chicken, Kadai Paneer, or Kadai Lamb will offer you the rich, smoky flavors of this beloved Indian curry, bringing authentic taste and texture to your table.