FlamingFoodies recipe
Kadhai Chicken with Kashmiri Chilies
A smoky, aromatic chicken curry cooked in a traditional kadhai (wok) with bell peppers, onions, and dried Kashmiri chilies that deliver beautiful color and moderate heat.
Tender chicken pieces wok-tossed with bell peppers and onions in a fragrant tomato-based sauce with moderate spice levels
Ingredients
Chicken Marinade
- 2 lbschicken thighs, boneless, cut into 2-inch pieces
- 1/2 cupplain yogurt, thick, Greek-style preferred
- 1 tablespoonginger-garlic paste
- 1 teaspoonred chili powder
- 1/2 teaspoonturmeric powder
- 1 teaspoonsalt
Main Curry
- 3 tablespoonsghee or vegetable oil
- 1 largeonion, cut into strips
- 1 largegreen bell pepper, cut into strips
- 1 largered bell pepper, cut into strips
- 4 wholedried Kashmiri chilies, stems removed
- 2 wholegreen chilies, slit lengthwise
- 1 tablespoonginger, julienned
- 3 mediumtomatoes, roughly chopped
- 1 teaspooncoriander seeds, coarsely crushed
- 1 teaspoongaram masala
- 1/2 teaspoondried fenugreek leaves
- 1/4 cupfresh cilantro, chopped
- 1 teaspoonsalt, or to taste
Method
1. Marinate the Chicken Combine chicken pieces with all marinade ingredients in a large bowl, ensuring each piece is well coated. The yogurt will tenderize the meat while the spices penetrate deeply. Cover and refrigerate for at least 30 minutes.
Watch for: Chicken should be evenly coated with no dry spots visible
Tip: Marinating longer develops more flavor - up to 4 hours is ideal
2. Sear the Marinated Chicken Heat ghee in a large kadhai or wok over high heat until it begins to smoke lightly. Add the marinated chicken in a single layer and let it sear without moving for 3-4 minutes, then stir and continue cooking. The high heat creates the characteristic smoky flavor of kadhai dishes.
Watch for: Chicken pieces should develop golden-brown edges and register 165°F internal temperature
3. Char the Vegetables Remove chicken and set aside, then add onion and bell pepper strips to the same hot pan. Stir-fry over high heat, allowing vegetables to develop charred spots while maintaining their crunch. This step adds essential smoky flavor and textural contrast.
Watch for: Vegetables should have visible char marks but still snap when bent
Tip: Don't overcook the vegetables - they should remain crisp-tender
4. Build the Aromatic Base Add dried Kashmiri chilies, fresh green chilies, and julienned ginger to the pan, stirring constantly to prevent burning. Follow with chopped tomatoes and let them cook down into a thick, chunky sauce. The tomatoes should break down completely and concentrate in flavor.
Watch for: Tomatoes should be completely broken down and the mixture should look thick and jammy
Equipment
- Large kadhai or wok
- Mixing bowls
- Sharp knife
- Cutting board
- Measuring spoons and cups
Make ahead
- Chicken can be marinated up to 4 hours ahead. The complete dish can be made 1 day in advance and actually improves in flavor as spices meld.
Storage
- Store in refrigerator for up to 3 days in an airtight container. Freeze for up to 2 months, though vegetables may lose some texture.
Reheat
- Reheat gently in a covered pan over medium heat, adding a splash of water if needed. Microwave in 30-second intervals, stirring between. Avoid high heat which can make chicken rubbery.
Top tips
- Use a well-seasoned kadhai or large wok for authentic flavor - the high sides allow for proper tossing
- Keep the heat high throughout cooking to achieve the signature smoky taste
- Cut vegetables into uniform strips so they cook evenly
Substitutions
- Use Greek yogurt instead of regular yogurt for thicker consistency
- Substitute chicken breasts for thighs, reducing cooking time by 2-3 minutes
- Replace Kashmiri chilies with paprika plus a pinch of cayenne
Serve with
- Serve with warm naan bread or roti
- Pair with fragrant basmati rice or jeera rice
- Accompany with cooling raita and pickled onions
Find another recipe
Open archive →Kadhai Chicken with Kashmiri Chilies
A smoky, aromatic chicken curry cooked in a traditional kadhai (wok) with bell peppers, onions, and dried Kashmiri chilies that deliver beautiful color and moderate heat.
Prep
20 min
Cook
25 min
Active
35 min
Total
45 min
Yield
4 servings
Share this
Pass it around
Send this page to a friend, copy the link, or save it to a Pinterest board.
Save for later
Pin this page
Save the image with a link back to this recipe, review, or article.
Recipe notes
Before you cook
This restaurant-style kadhai chicken brings together the best of North Indian flavors with a perfect balance of heat and aromatics. The dish gets its signature taste from being cooked at high heat in a kadhai, creating those coveted charred edges on the chicken and vegetables. Kashmiri chilies provide a gorgeous red color and gentle warmth, while fresh green chilies add brightness without overwhelming heat.
Total time
45 min
Prep: 20 min. Cook: 25 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Marinate the Chicken
Combine chicken pieces with all marinade ingredients in a large bowl, ensuring each piece is well coated. The yogurt will tenderize the meat while the spices penetrate deeply. Cover and refrigerate for at least 30 minutes.
- 2
Step 2 of 4
Sear the Marinated Chicken
Heat ghee in a large kadhai or wok over high heat until it begins to smoke lightly. Add the marinated chicken in a single layer and let it sear without moving for 3-4 minutes, then stir and continue cooking. The high heat creates the characteristic smoky flavor of kadhai dishes.
- 3
Step 3 of 4
Char the Vegetables
Remove chicken and set aside, then add onion and bell pepper strips to the same hot pan. Stir-fry over high heat, allowing vegetables to develop charred spots while maintaining their crunch. This step adds essential smoky flavor and textural contrast.
- 4
Step 4 of 4
Build the Aromatic Base
Add dried Kashmiri chilies, fresh green chilies, and julienned ginger to the pan, stirring constantly to prevent burning. Follow with chopped tomatoes and let them cook down into a thick, chunky sauce. The tomatoes should break down completely and concentrate in flavor.
Troubleshooting
Tips that matter
- Use a well-seasoned kadhai or large wok for authentic flavor - the high sides allow for proper tossing
- Keep the heat high throughout cooking to achieve the signature smoky taste
- Cut vegetables into uniform strips so they cook evenly
- Don't skip the marination time - it's crucial for tender, flavorful chicken
Substitutions and variations
Storage and leftovers
Plan ahead and reheat well
Make ahead
Chicken can be marinated up to 4 hours ahead. The complete dish can be made 1 day in advance and actually improves in flavor as spices meld.
Storage
Store in refrigerator for up to 3 days in an airtight container. Freeze for up to 2 months, though vegetables may lose some texture.
Reheat
Reheat gently in a covered pan over medium heat, adding a splash of water if needed. Microwave in 30-second intervals, stirring between. Avoid high heat which can make chicken rubbery.
At the table
Serving suggestions
- Serve with warm naan bread or roti
- Pair with fragrant basmati rice or jeera rice
- Accompany with cooling raita and pickled onions
- Garnish with fresh cilantro and a squeeze of lemon
FAQ
Common questions
Can I make this less spicy?
Yes, reduce the Kashmiri chilies to 2 and remove seeds from green chilies. You can also add a tablespoon of cream at the end to mellow the heat.
What if I don't have a kadhai?
A large wok or heavy-bottomed skillet works well. The key is using high heat and a pan that allows for proper tossing of ingredients.
Why is my chicken tough?
Overcooking on high heat can toughen chicken. Ensure internal temperature reaches 165°F but don't cook beyond that. Thighs are more forgiving than breasts.
Heat profile
Medium heat
The recipe is classified as medium. Use less chile if you prefer milder food.
Skill level
Intermediate
Check the method for steps that need to be prepared at the same time.
Total time
45 min
Prep: 20 min. Cook: 25 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Cook this with
Three useful buys before you start
A sauce, a pantry ingredient, and a kitchen tool to consider for this dish.
Sauce
Los Calientes Rojo
Heatonist · Best for tacos
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Harissa Paste
Roast-anything helper
Roasts, braises, and yogurt sauces. The smoky-chili shortcut for roast carrots, meatballs, chicken thighs, and yogurt sauces that need a little menace.
Grab the pantry stapleGear
Stainless Steel Grill Basket
Summer helper
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Los Calientes Rojo
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Heatonist Los Calientes Rojo: flavor notes, heat level, and suggested food pairings.
Scotch Bonnet and Ginger
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, elegant sauce that leans on fruit, ginger, and Scotch bonnet lift instead of brute force.
Shop the pantry
Pantry staples for this recipe
Roast-anything helper
$8-$15Harissa Paste
Roasts, braises, and yogurt sauces. The smoky-chili shortcut for roast carrots, meatballs, chicken thighs, and yogurt sauces that need a little menace.
Check price on AmazonChar-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonSmoky shortcut
$4-$10Chipotle Peppers in Adobo
Burger sauce, chili, and taco fillings. The pantry move for smoky mayo, burger sauce, taco braises, and chili that tastes like you actually thought ahead.
Check price on AmazonRecommended equipment
Cooking tools
Summer helper
$18-$30Stainless Steel Grill Basket
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Check price on AmazonSauce lab
$35-$60Molcajete Mortar and Pestle
Fresh salsa and chunky chili pastes. The right move for salsa macha, charred pepper pastes, and rough-textured marinades with bite.
Check price on AmazonCook next
More recipes with similar heat
These are the next recipes most likely to fit the same mood, pantry, or heat level once this one is in your rotation.
indian · medium
Apr 29, 2026Kadai Paneer with Green Chilies and Bell Peppers
Tender cubes of paneer nestle in a fragrant tomato-based sauce alongside slit green chilies and colorful bell peppers, all cooked in the traditional kadai style that brings out deep, warming flavors. 45 min · 0 saves.
indian · mild
Apr 9, 2026Chicken Tikka Masala with Mild Kashmiri Chili
A creamy, aromatic chicken curry featuring tender marinated chicken in a rich tomato-based sauce with gentle heat from Kashmiri red chili powder and fresh ginger. 65 min · 0 saves.
indian · hot
Jun 15, 2026Charred Habanero Chicken Tikka with Smoked Tomato Chutney
Tender chicken thighs get the full heat treatment in this fiery take on tikka—marinated in habanero-spiked yogurt, then charred until caramelized and served with a smoky grilled tomato chutney that doubles down on the fire. 55 min · 0 saves.
FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Everyday bottle
Yellowbird Habanero Hot Sauce
Bright carrot-habanero heat with enough body to work on eggs, tacos, and roasted vegetables. Best for breakfasts, tacos, and meal prep bowls.
View on AmazonNumbing heat
Fly By Jing Sichuan Gold
A more citrusy, peppercorn-leaning sauce when you want flavor movement instead of pure capsaicin. Best for dumplings, noodles, and fried eggs.
View on AmazonFrom the blog
More about this dish
Read more about the ingredients and cuisine.
science
May 24, 2026Tempering, Wet-Grinding, and Combining Fresh and Dried Chiles
Tempering whole spices, grinding fresh pastes, and combining fresh and dried chiles each change how a dish is seasoned.
culture
Apr 16, 2026Andhra, Kerala, and Chettinad: Three Approaches to Spice
Compare chili-forward Andhra dishes, coconut-rich Kerala preparations, and the toasted spice blends used in Chettinad cooking.
Background guides
Read the guide behind the technique
Learn more about the cooking techniques used here.
Community notes
Reader discussion is shared across recipes, reviews, and editorial pieces.
Comments are read-only while member sign-in is paused.