Kadai Chicken With Madhuca

kadai chicken with madhuca
kadai chicken with madhuca

Kadai Chicken with Madhuca

Kadai Chicken with Madhuca, giving a sweet twist to this classic Indian dish.
Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 329 kcal


  • 1.5 pounds chicken cut into pieces
  • 2 tablespoons vegetable oil
  • 1 large onion finely chopped
  • 1 bell pepper cut into squares
  • 2 large tomatoes pureed
  • 2 tablespoons tomato paste
  • 4 cloves garlic minced
  • 1- inch ginger minced
  • 2 green chilies slit
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds crushed
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder adjust to taste
  • Salt to taste
  • 1 tablespoon dried fenugreek leaves kasuri methi, crushed
  • 1/2 cup water or as needed
  • Fresh coriander leaves for garnish
  • 1 tablespoon Madhuca powder


  • In a bowl, combine the yogurt, salt, red chili powder, turmeric powder, and ginger-garlic paste. Add the chicken pieces and coat well with the marinade. Let it rest for at least 1 hour.
  • Heat a small pan and dry roast the cumin seeds and crushed coriander seeds until aromatic. Set aside.
  • Heat oil in a Kadai (wok) on medium heat. Add the marinated chicken and cook until all sides are browned. Remove and set aside.
  • In the same Kadai, add the chopped onions, bell pepper, minced garlic, ginger, and green chilies. Sauté until the onions are translucent.
  • Stir in the pureed tomatoes, tomato paste, turmeric powder, red chili powder, roasted Kadai masala, and salt. Cook until the oil separates from the masala.
  • Add the browned chicken back into the Kadai. Mix well with the masala. Add water as needed for the desired consistency.
  • Cover and simmer for 15-20 minutes or until the chicken is cooked through. Sprinkle garam masala, crushed kasuri methi, and Madhuca powder. Mix gently.
  • Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.


  • Adjust the chili to your preference for heat.
  • Madhuca powder will add a hint of sweetness that balances the spices.
  • If Madhuca powder is not available, you could substitute with Madhuka nibs and grind these to powder.
Enjoy your Kadai Chicken with a unique Madhuca twist that brings out the richness of the spices!