Also known as Chicken Kadai, this popular Punjabi dish is a spicy stir fry of chicken, onions, peppers and tomatoes. The kadai is similar to a wok, but with steeper sides and it is usually cast iron. It is used for high heat cooking like shallow frying or stir frying. If you don’t have a kadai or wok, a simple sauté pan will work just fine. Unlike other curries, the sauce here is thick, so you want to make sure the pan is wide enough to cook off excessive juices.