Kadhai Chicken

Make kadhai masala: In a dry pan, toast coriander seeds and dried red chillies over medium heat for 2–3 minutes until fragrant. Cool and coarsely grind (not to a powder — some texture is ideal). Set aside. This is the kadhai masala.

About 10 min

Tip: Freshly ground kadhai masala is non-negotiable — pre-ground masala lacks the characteristic bold, rustic fragrance.

Cook the chicken: Heat oil in a kadhai (iron wok) or heavy pan. Add onion and cook until golden. Add garlic-ginger paste and fry 2 minutes. Add tomatoes and cook until completely pulpy and oil separates. Add half the ground kadhai masala, black pepper, and salt. Add chicken and coat well. Cook over high heat for 5 minutes to sear. Reduce heat, cover, and cook for 18–20 minutes until chicken is cooked through, stirring occasionally. Add a splash of water if it sticks.

About 25 min

Tip: Bone-in chicken gives much better flavour in this dish than boneless. The marrow enriches the gravy.

Add vegetables and finish: Add cubed capsicum and cubed onion pieces. Toss over high heat for 3–4 minutes — they should retain some crunch. Add remaining kadhai masala and garam masala. Finish with a handful of fresh coriander and julienned ginger. The dish should look dry (not saucy) with the thick masala clinging to the chicken. Serve in the kadhai itself (or a pan that resembles one) with roti or naan.

About 10 min

Tip: Adding the capsicum and onion near the end preserves their slight crunch and freshness, which contrasts beautifully with the intensely spiced chicken.