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Kadai chicken recipe | Chicken karahi

By swasthi , on July 21, 2019, 114 Comments, Jump to Recipe

Kadai chicken is a delicious, spicy & flavorful dish made with chicken, onions, tomatoes, ginger, garlic & fresh ground spices known as kadai masala. Kadai translates to an Indian wok which is a most basic kitchen essential in Indian homes. Any dish prepared in an Indian wok using a kadai masala would be named after it like kadai chicken, kadai paneer, kadai mushrooms & so on.

Kadai chicken is almost there on most Indian restaurant menus & is made differently in each place. The recipe shared here is roughly adapted from the popular chefs Vahchef and Nita mehta’s recipes.

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This came very close to what I had eaten in some of the best restaurants and loved it.

The fresh ground kadai masala is the key to this yummy and much flavorful dish. There are also so many brands selling kadai masala powder.

If you do not have the whole spices to make the kadai masala then you may consider buying one from the Indian stores.

Coriander seeds, red chillies & fennel seeds are the 3 main ingredients used to make the spice powder. Apart from kadai masala a small amount of garam masala is also used to further flavor up the dish.

Since the garam masala I have used had a good amount of fennel seeds or saunf used, I skipped it while making kadai masala. Kadai chicken looks deep red in color due to the red chilies and deep roasting of the masala.

Tips to make kadai chicken

  1. Bone-in chicken tastes best in this recipe as the juices from the bones seep to the curry and make it more flavorful & delicious. However if you do not have bone-in chicken just use boneless chicken like the way I have used.
  2. Kadai chicken is made with fresh ground kadai masala. This recipe also details on making it. You can however use readymade kadai masala powder. If you are accessible then just use a regular garam masala. You really cannot get the flavors of kadai chicken but it will still be a very good dish.
  3. Most restaurants use cubed onions and bell peppers. However you can also skip them as it is not used in the authentic kadai recipes.
  4. Frying the cubed onions & bell peppers on the highest flame will give a smoky aroma to the kadai chicken. You can skip them and just smoke the dish with a charcoal.
  5. Optionally to smoke the kadai chicken, just light a charcoal until hot and place it in a small bowl. Keep this bowl in the kadai. Pour 1 tsp ghee. Immediately the charcoal begins to release smoke. Cover the kadai and allow the cooked chicken to be smoked for about 2 to 3 mins.

You can check Indian chicken recipes
Butter chicken
Chicken tikka masala
andhra chicken fry
garlic chicken
chicken majestic
chicken 65

This post was originally shared in 2013 along with the first picture which I had made without bell peppers & cubed onions. I updated the post with the step by step pictures. Hence there are 2 different pics.

Preparation for kadai chicken

1. Dry roast coriander seeds, fennel seeds (optional) along with red chilies until crisp. Cool and powder coarsely with garam masala.
2. Puree tomatoes. You can also use chopped tomatoes.

If you do not have cream, then make a fine paste of the cashews in a blender with 4 to 6 tbsps water.

The cashew paste must be very smooth.

How to make kadai chicken

1. This step is optional. Skip if you do not want to use capsicum. Heat a pan with oil. Fry cubed onions and capsicum for 2 to 3 minutes on a high flame. When they begin to smell good, set them aside in a plate.

frying onions capsicum for making kadai chicken recipe

2. Add red chili and cumin.

saute cumin red chili to make kadai chicken recipe

3. When the cumin begins to crackle add onions and fry till golden.

frying onions in pan for making kadai chicken recipe

4. Time to add ginger garlic paste and fry till the raw smell disappears.

frying ginger garlic paste for kadai chicken recipe

5. Add chicken and saute for 3 to 4 minutes.

addition of chicken to onions to make kadai chicken recipe
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6. Cover and cook on a low flame for 4 to 5 mins. Do not add water.

cooking covered on a low heat for making kadai chicken recipe

7. Add kadai masala, garam masala, red chilli and turmeric. I mixed up all of them and added here. Saute for another two to 3 minutes.

addition of garam masala to make kadai chicken recipe

8. Add tomato puree, cashew paste and salt. Stir and cook uncovered till the raw smell of tomato puree goes away. The gravy also thickens. This takes around 5 minutes on a medium to low flame.

addition of tomato puree to make chicken karahi recipe
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9. Cover and cook until the chicken is soft and fully cooked. Then add onions and capsicums.

addition of fried onions capsicum to make chicken karahi recipe

10. Mix and cook for 2 to 3 minutes.

simmering curry to make chicken karahi recipe

11. Pour 3 tbsp cream to a cup, add little tomato gravy from the kadai to the cream. Mix and add back to the kadai.

addition of cream to make chicken karahi recipe

12. Lastly I sprinkled crushed kasuri methi and coriander leaves. I also added a bit more of garam masala. Cook for another two minutes.

sprinkling kasuri methi coriander leaves for chicken karahi recipe

Garnish kadai chicken with coriander leaves, lemon, onion wedges and ginger julienne.

kadai chicken recipe chicken karahi
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Kadai chicken recipe | Chicken karahi

Kadai chicken recipe is an easy and quick North Indian style chicken curry made with fresh ground spice powder known as kadai masala. This kadai chicken tastes delicious and very flavorful. Serve it with some hot rotis or plain basmati rice.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings3
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 400 grams chicken (bone or boneless)
  • ¾ cup capsicums (or bell peppers cubed) (optional)
  • ½ cup onions (cubed & layers separated) (optional)
  • ¾ cup tomatoes (chopped & pureed) (about 2 large)
  • 1 ½ tablespoons oil (divided, adjust as needed)
  • 1 red chili broken
  • ½ teaspoon cumin or jeera (optional)
  • ½ cup onions chopped finely
  • 2 teaspoons ginger garlic paste
  • ½ teaspoon Salt or as needed
  • ¼ to ½ teaspoon red chilli powder Kashmiri (optional)
  • 1/8 to ¼ teaspoon turmeric
  • 10 cashew nuts (or 3 tablespoon cream)
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • 2 tablespoons coriander leaves or cilantro finely chopped

For kadai masala

  • 1 ½ tablespoons coriander seeds (or daniya)
  • 4 red chilies
  • 1 to 1½ teaspoons garam masala powder
  • ¾ teaspoon fennel seeds (optional)
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Instructions

Preparation

  • Dry roast 1 ½ tablespoons coriander seeds, ¾ teaspoon fennel seeds and 4 red chilies until crisp & aromatic. 
  • Cool and powder them in a spice jar along with 1 to 1½ teaspoon garam masala.
  • Add ¾ cup chopped tomatoes to a blender and puree them. You can skip this step if u don’t mind using tomatoes directly.
  • Optional : Substitute to cream. You can skip this step if using cream. Soak 10 cashews in warm water for 10 minutes. Then make a fine smooth paste adding 4 to 6 tbsps water. 

How to make chicken karahi or kadai chicken

  • Optional: Add 1 tbsp oil to a kadai or wok. When the oil turns hot, add ¾ cup cubed capsicum and ½ cup cubed onions. Fry for 2 minutes on the highest flame. When you begin to smell them good transfer to a plate. Keep it aside.
  • Heat the kadai with 1 tablespoon oil. Then add 1 broken chili and ½ teaspoon cumin. 
  • Fry till the cumin begins to splutter. Add ½ cup finely chopped onions and fry till they turn golden.
  • Next add 2 teaspoons ginger garlic paste. Fry till the raw smell goes off. Do not burn it. 
  • Add chicken and fry for 3 to 4 minutes. Cover and cook for about 5 minutes.
  • Add kadai masala, turmeric and ¼ to ½ teaspoon red chili powder (optional). 
  • Mix and fry well for just 2 to 3 minutes. 
  • Next pour tomato puree, cashew paste and add salt.
  • Mix and cook till the raw smell of the tomatoes goes away. 
  • The masala thickens and begins to leave oil. Cover and cook until the chicken is soft cooked.
  • Add sauted onions and capsicums. Mix and continue to cook for 2 to 3 minutes. 
  • Cook till the gravy thickens to your desired consistency. 
  • If using cream, pour the cream to a bowl. Take a portion of the gravy and mix with cream. Add back to the kadai and stir well. 
  • Do not overcook kadai chicken. Capsicum and onions should be crunchy. 
  • Sprinkle crushed kasuri methi and coriander leaves. Mix well and cook for just one to two minutes. Off the stove. 
  • Serve kadai chicken with rice or roti.
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Notes

Please note that cashew paste has to be fine and smooth. Do not add coarse ground cashews. 
 

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Kadai chicken recipe | Chicken karahi
Amount Per Serving (1 g)
Calories 362 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Cholesterol 62mg21%
Sodium 149mg6%
Potassium 786mg22%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 10g11%
Protein 20g40%
Vitamin A 2125IU43%
Vitamin C 166.6mg202%
Calcium 68mg7%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Lionel Guy says

    August 7, 2020

    5 stars
    Hi Swasthi,
    I tried your kadai chicken (chicken karahi) tonight.
    The recipe was perfect and the dinner was thoroughly enjoyed
    by our whole family. Thank you so much.

    Reply
    • swasthi says

      August 7, 2020

      Hi Lionel
      You are welcome! Glad to know!
      Thanks for leaving a comment

      Reply
  3. Suja Nair says

    June 21, 2020

    5 stars
    The whole family loved it! Was so tasty that they polished it off without giving me a chance to take a picture. The only tweak I did to the recipe is marinating the chicken with turmeric and chilli powder instead adding later. It is because the chicken here in the south of Brasil has a different taste to the ones we get in India.

    Reply
    • swasthi says

      August 7, 2020

      Hi Suja,
      So glad to know it turned out good! Thank you so much!
      🙂

      Reply
  4. Satya says

    May 29, 2020

    Swathi ji thank you very much

    I tried and it was so wonderful
    People started thinking that I am a professional chef

    How brilliant your receipies are
    Thanks a lot

    Reply
    • swasthi says

      May 31, 2020

      Welcome Satya
      Glad to know
      Thank you

      Reply
  5. Colin says

    April 3, 2020

    5 stars
    The dish was delicious. Many thanks. Can i make the Kadia masala from scratch, without the need to add Garam Masala. if so please could you list the ingredients/quantities

    Reply
    • swasthi says

      April 4, 2020

      Hi Colin
      You are welcome! Glad it turned out good. I do not have the exact measurements for kadai masala.

      Reply
  6. Simran Kaul says

    January 29, 2020

    5 stars
    Tried this recipe and just loved it!

    Reply
    • swasthi says

      January 30, 2020

      Thank you Simran!
      Glad you loved it!

      Reply
  7. M says

    January 3, 2020

    This recipe is superb – easy and delicious! Loved the taste as well as texture of the chicken. Tasted best with some ajwain roti!

    Thank you!

    Reply
    • swasthi says

      January 5, 2020

      Hi M,
      You are welcome. Glad it came out good. Thank you

      Reply
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  9. Ranjana says

    December 16, 2019

    5 stars
    It comes out like restaurant style.

    Reply
    • swasthi says

      December 16, 2019

      Thanks Ranjana

      Reply
  10. Imran says

    May 2, 2019

    Lovely taste followed your steps ..: it’s delicious first time tried cooking …

    IMRAN

    Reply
    • swasthi says

      May 3, 2019

      Hi Imran,
      Thank you. Glad your kadai chicken turned out good.

      Reply
  11. Prince benard says

    April 30, 2019

    Wow, i so much love ur recipe, i want make chicken cheqnedu.

    Reply
    • swasthi says

      May 1, 2019

      Hi Prince,
      Thank you. You can find chicken chettinad recipe here

      Reply
  12. Digambar shinde says

    April 21, 2019

    5 stars
    Hi! I love cooking….n today i tried ur recipe… just finished…n it is looking so spicy n yummy..😍😍😋😋..

    I’ve called my friends over fr lunch.. 😃

    Thank you soo much..☺

    Reply
    • swasthi says

      April 23, 2019

      Hi Shinde ji,
      You are welcome. Glad your kadai chicken turned out yummy. Hope your friends loved it. Thanks for the comment and the rating.

      Reply
  13. Sure Thing says

    February 17, 2019

    5 stars
    Just cooked this today for the first time. You made it easy.

    Reply
    • swasthi says

      February 20, 2019

      Thanks for trying the recipe

      Reply
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  15. Imogen Pacheco says

    January 11, 2019

    5 stars
    Made the chicken Kadai today.turned out very good.thanks for sharing

    Reply
    • swasthi says

      January 11, 2019

      You are welcome. Thanks for the comment.

      Reply
  16. Anusri says

    December 8, 2018

    5 stars
    I wish I could post the picture here…. it came out well. very yummy 😋

    Reply
    • swasthi says

      December 8, 2018

      Hi Anusri
      So glad to know it turned out yummy. Yes you can share the image with me here on Swasthi’s recipes facebook. Thank you.

      Reply
  17. Ritu says

    September 7, 2018

    5 stars
    I hav cooked kadai chicken the same way ….turned out so Gud ..though m not Gud at making Gud non veg…but this recipe rocks…thanks♥️

    Reply
    • swasthi says

      September 7, 2018

      Hi Ritu
      So glad to know kadai chicken turned out good. Thanks for the comment.
      🙂

      Reply
  18. Vsn says

    August 23, 2018

    5 stars
    I’ve been using your website for a while now and everything I’ve cooked has turned out great! Thank you for the deliciousness. While I’m making kadhai chicken today and I know it’ll be good, I also want to say that the first and the only time I made aloo gobi the way I want it to taste, has been from your recipes. Much appreciated and kudos!

    Reply
    • swasthi says

      August 24, 2018

      Hi Vsn
      You are welcome. So glad to know the food turned out good.Thank you so much for the kind words.
      🙂

      Reply
  19. Vj says

    August 4, 2018

    5 stars
    Sounds yumm… Trying to make using 1 Kg boneless chicken. Are these quantities correct?

    Chicken (boneless) 1000 Grams
    Capsicum 2.5 cup
    Cubed Onions 1.666666667 cup
    Chopped and pureed tomatos 2.5 cup
    Oil 5 Table spoon
    Red chilli 3.333333333 number
    Cumin 1.666666667 Tea spoon
    Chopped onions 1.666666667 cup
    Ginger garlic paste 6.666666667 Tea spoon
    Kashmiri red chilli powder 0.833333333 Tea spoon
    Cashew nut 26.66666667 number
    Kasuri Methi 3.333333333 Tea spoon

    Masala
    Dhaniya 5 Tea spoon
    Red chilli 13.33333333 number
    Garam Masala 5 Tea spoon

    Reply
    • swasthi says

      August 5, 2018

      Hi Vj
      Thank you. You have tripled the recipe. Just double it instead. Hope this helps

      Reply
      • Raj says

        August 10, 2018

        I did try the same as you mentioned. But didnt work out. Niether the taste nor the gravy. Sorry but something is missing.

        Reply
        • swasthi says

          August 11, 2018

          Hi Raj
          I am sorry not sure what didn’t’ work out. If it is not hot and flavorful, you can make some more kadai masala and add to the chicken. Cook for some more time.

          Reply
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  21. Ritika says

    July 18, 2018

    5 stars
    Hi I just love your recipes it gives variety to my cooking
    Just one question I usually put tomato after chicken is cooked can I do that in this recipe too
    Thanks

    Reply
    • swasthi says

      July 18, 2018

      Hi Ritika
      Thank you so much. Yes you can add tomato after chicken is cooked

      Reply
  22. Aliza says

    July 5, 2018

    hi, your recipes have been life savers, especially since I got married. Just wondering if I am using store bought Kadai masala, how many tsps or tbsps can I use? My husband has been a fan of every recipe I tried from this website. Thanks a ton!

    Reply
    • swasthi says

      July 5, 2018

      Hi Aliza
      You are welcome. So glad to know the recipes have been useful. The best thing is to check on the pack for the recommended quantity of masala. Some are very strong so a little would be enough. Usually most ready made masala packs specify how much to use for a certain quantity of meat. Just follow that.

      Reply
  23. Joyee says

    October 12, 2017

    5 stars
    love your recipes. I try to cook as per your instructions as i am a big follower and fan of your recipes. I am a starter though but my husband is a real foodie, so i keep trying. Your recipes are simple but tastes awesome.Tried kadai chicken yesterday, Tasted really good. Thanks for such wonderful recipes.

    Reply
    • swasthi says

      October 25, 2017

      Welcome Joyee
      Sorry I forgot to reply your comment. Thanks a lot for trying the recipes. i am very glad to know they are useful.
      🙂

      Reply
  24. Sanyukta Sewraj Dooboree says

    September 11, 2017

    Phew w mine was a disaster.. the cashew paste was probably not thin n fine enough. I tried this dish with 1 kg chicken… I will try with less next time…and with cooking cream

    Reply
    • swasthi says

      September 11, 2017

      Hi sanyukta
      Yes cashew paste has to very smooth and the consistency is fine – paste or milk like. If your blender cannot do a fine job, just soak the cashews for about 30 mins in hot water and blend them with tomatoes to smooth. Hope these help

      Reply
    • Hishighness says

      April 22, 2020

      1 star
      Mine was a disaster too! In attempting to make a crispy onion capsicum mixture, as advised, there was no flavour left with capsicum to impart to the chicken afterwards.
      I wud cut down slightly on the quantity of coriander against the fennel too as the roasted coriander gives a rather strong flavour that i m not used to (thats a personal choice of course)
      The amount if oil prescribed for cooking is way too unrealistically low! U need twice that amount st least !!

      Reply
  25. Ramesh Rawat says

    July 28, 2017

    5 stars
    Nice

    Reply
    • swasthi says

      August 2, 2017

      Thanks

      Reply
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