Kadai Chicken / Kadhai Chicken / Chicken karahi is a very popular Non-vegetarian recipe from the Northern part of the Indian subcontinent. Kadai Chicken is known for its spicy taste and derives its name from the utensil it is cooked in – The Kadai (similar to a wok). This is the Indian version of the same which consists of Capsicum. The written recipe of Kadai Chicken is given below and the video recipe can be accessed from here.
Kadai Chicken is almost there on almost all Restaurant Menu (serving non-vegetarian food) in India and differs from region to region. It is an Aromatic and flavorful dish made with Chicken, Capsicum, Onion, Tomato, Ginger, Garlic & fresh ground spices. The Indian wok (Kadai), is primarily made of Iron but can be of Aluminum or Steel as well.
Just like Kadai Chicken, dishes prepared with the same set of spices in an Indian wok (Kadai) carry the same prefix “Kadai” like Kadai Paneer, Kadai Mushroom or Kadai Mutton.
Table of Contents
Want to share this?
Kadai Chicken Recipe | #kadaichicken
Ingredients
- 500 gram Chicken (Murgi)
- 1½ large Onions (Bade size ka Pyaz)
- 1 small Onion (Chote size ka Pyaz)
- 3 large Tomatoes (Tamatar)
- 1 inch Ginger (Adrak)
- 12 cloves Garlic (Lehsun)
- 1 small Capsicum (Shimla Mirch)
- 1 teaspoon whole Coriander (Sabut Dhania)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Fennel seeds (Saunf)
- ½ teaspoons Black peppercorns (Sabut Kali Mirch)
- 4 Dried Red Chilies (Sukhi Laal Mirch)
- 2 Green Cardamoms (Choti Elaichi)
- 2 teaspoons Red Chili powder (Laal Mirch powder)
- ½ teaspoon Turmeric powder (Haldi powder)
- 1 teaspoon Cumin powder (Jeera powder)
- ¼ cup Curd (Dahi)
- Refined oil (Tel)
- Salt – as per taste (Namak)
Instructions
Precook
- Place the chicken pieces on a bowl/plate, then make incisions on the chicken with a knife and put ¼ cup curd over the chicken
- Add ½ teaspoon Turmeric powder, 1 teaspoon Red Chili powder & ½ teaspoon Cumin powder
- Marinate the Chicken with all the spices. Cover the plate/bowl with a cling wrap and set it aside for ½ hour
- Slice 1½ large Onions. Take a small Onion and take out Petals and chop 3 Tomatoes
- Chop 1 inch Ginger and cut Capsicum in triangles (or small pieces)
- Place a Kadai (wok) and turn on the gas. Add 2 tablespoon oil & let it heat up and once the oil turns hot, add the chopped Onions
- Sauté a little. Add Chopped Ginger & Garlic cloves and sauté again
- Add chopped Tomatoes, salt as per taste and mix together
- Once the vegies soften, take off the vegetables from the kadai and place the empty kadai back on gas again
- Add 2 tablespoon oil again, put the marinated Chicken on the hot oil and cook for 7 to 8 minutes
- After 7 to 8 minutes, flip the chicken and cook till it is about 70% cooked. Once done set it aside
- Place a frying pan and turn on the gas, Put 1 teaspoon Coriander (whole), 1 teaspoon Cumin seeds
- 1 tablespoon Fennel seeds, ½ teaspoon Black Peppercorns & 4 dried chilies
- Add 2 Green Cardamoms and dry roast over low flame. Once done set it aside to cool down
- Once cooled, put the roasted spices in a grinder jar and grind down to a coarse powder
- In a separate grinder jar put the vegetable cooked earlier & grind down to a paste. Now in the same grinder jar add the coarse powder we prepared from the roasted spices and switch on the mixer to blend together with the veggies
Finale
- Place a large kadai (wok) & turn on the gas. Add 2 teaspoon oil and let it heat up. Once the oil turns hot, add the Onion petals
- Then add the Capsicum & give it a stir. Add the paste we prepared in the grinder now and mix together with the Onions and Capsicum. Let it cook for 5 minutes
- Now add 1 teaspoon Red Chili powder, Salt as per taste, mix together & let it cook for 10 to 15 minutes over low-medium flame
- After 10 to 15 minutes, the mixture would appear cooked. At this point add the marinated Chicken pieces and coat the with the spices
- Let it cook for 2 minutes and the add 1/2 cup water to make gravy. Give it a stir and let it cook for 10 more minutes
- After 10 minutes Kadai Chicken should be ready to serve
Video
Notes
Want to share this?
Checkout Our Other Recipes
Chicken Do Pyaza | When Chicken’s 1st & 2nd Love is Onion
Chicken Do pyaza is a simple Chicken & Onion (2 separate cuts) recipe from South Asia. It primarily popular in the Indian sub-continent. The gravy
Chicken Chettinad | #chettinadchicken – Best of South
Chicken Chettinad is a classic south Indian Chicken recipe made with Coconut, Stone flower, Tamarind water and a selection of popular Indian ingredients. Originating from
Chicken Bhuna Masala Recipe | #bhunachicken @ 7 Whole Spices
Chicken Bhuna Masala is North Indian recipe of Chicken cooked in a gravy mixed with roasted whole spices (not ground or powdered).
Pingback: Chicken Do pyaza recipe - Indian Non-veg recipe by Grubvineweb
Pingback: Shahi Paneer - How to make 1 of India's Best Paneer recipes
Always wanted to cook this. Had this at many restaurants when we were touring India 2 years back,
Thanks. Let us know how it goes.
Pingback: Chicken Bhuna Masala - 7 spices finally say no to grounding
Pingback: Andhra Chicken curry - 1 of South's spiciest best recipes
Pingback: Chettinad Chicken - 1 of the best Chicken dishes from South
Pingback: Mutton Kosha or Kosha Mangsho - Bengal's no.1 mutton recipe
Nice One…
Thanks!
Finally a Kadai Chicken recipe that looks, sounds and feels like one. Thanks for sharing