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Kadai Chicken recipe Grubvineweb
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4.5 from 2 votes

Kadai Chicken recipe

Kadai chicken or Kadhai Chicken/Chicken karahi is a very popular Non-vegetarian dish from the Indian subcontinent known for its spicy taste which 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.
Prep Time25 mins
Cook Time38 mins
Total Time1 hr 3 mins
Course: Main Course
Cuisine: Indian, North Indian
Keyword: Chicken, curry, gravy, Grubvine, Grubvineweb, Indian cuisine, Indian curry, Indian food, Kadai Chicken, Kadhai Chicken, Karahi Chicken, recipe
Servings: 3 people
Calories: 444kcal
Author: grubvineweb
Cost: 225


  • 500 gram Chicken (Murgi)
  • 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)



  • 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


  • 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



*Our Kadai Chicken recipe is a homegrown recipe and we do not associate with any individual or entity subscribing to its authenticity, as we strongly believe that authenticity of a dish is limited to a small nucleus limited to a family and their extensions.