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. 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
- 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.
- 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.
- Most restaurants use cubed onions and bell peppers. However you can also skip them as it is not used in the authentic kadai recipes.
- 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.
- 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.
Kadai chicken
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)
- 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
How to make the recipe
- Dry roast 1 ½ tablespoons coriander 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 paste adding little 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 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. Off the heat.
- 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.
NUTRITION
Preparation for kadai chicken recipe
1. Dry roast coriander seeds along with red chilies until crisp. Cool and powder coarsely with garam masala.
2. Puree tomatoes. You can also use chopped tomatoes.
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.
2. Add red chili and cumin.
3. When the cumin begins to crackle add onions and fry till golden.
4. Time to add ginger garlic paste and fry till the raw smell disappears.
5. Add chicken and saute for 3 to 4 minutes.
6. Cover and cook on a low flame for 4 to 5 mins. Do not add water.
7. Add kadai masala and saute for another two to 3 minutes.
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.
9. Cover and cook until the chicken is soft and fully cooked. Then add onions and capsicums.
10. Mix and cook for 2 to 3 minutes.
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.
12. Lastly I sprinkled crushed kasuri methi and coriander leaves. Cook for another two minutes.
Garnish kadai chicken with coriander leaves, lemon, onion wedges and ginger julienne.
Chengad Vasu says
very informative and useful.
Digambar shinde says
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..☺
swasthi says
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.
Sure Thing says
Just cooked this today for the first time. You made it easy.
swasthi says
Thanks for trying the recipe
Imogen Pacheco says
Made the chicken Kadai today.turned out very good.thanks for sharing
swasthi says
You are welcome. Thanks for the comment.
Anusri says
I wish I could post the picture here…. it came out well. very yummy 😋
swasthi says
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.
Ritu says
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♥️
swasthi says
Hi Ritu
So glad to know kadai chicken turned out good. Thanks for the comment.
🙂
Vsn says
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!
swasthi says
Hi Vsn
You are welcome. So glad to know the food turned out good.Thank you so much for the kind words.
🙂
Vj says
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
swasthi says
Hi Vj
Thank you. You have tripled the recipe. Just double it instead. Hope this helps
Raj says
I did try the same as you mentioned. But didnt work out. Niether the taste nor the gravy. Sorry but something is missing.
swasthi says
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.
Ritika says
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
swasthi says
Hi Ritika
Thank you so much. Yes you can add tomato after chicken is cooked
Aliza says
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!
swasthi says
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.
Joyee says
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.
swasthi says
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.
🙂
Sanyukta Sewraj Dooboree says
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
swasthi says
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
Ramesh Rawat says
Nice
swasthi says
Thanks
Shinjeeny dey says
I added salt and turmeric powder. It was very tasty…thanks
swasthi says
Yes you can add turmeric. I forgot. Thanks for the mention.
Shinjeeny dey says
Big fan of your recipes..simple n tasty recipes… Made this kadai chicken.. It was super tasty.. Thank you so much Mam..
swasthi says
Welcome Shinjeeny dey
Glad to know it was good. Thank you
Neha says
The recipe looks wonderful, could you please tell me for how long should we cook chicken in step 6
swasthi says
Hi Neha
Thanks. Chicken has to be cooked to soft, when you prick it with a fork, you should feel it is soft. If you do not cook it well at this stage, it turns hard after adding tomato. How long to cook depend on the size of your chicken pieces. Cook until it is tender & soft, stirring in between. Hope this helps.
Raunak Sinha says
Do we have to marinate the chicken beforehand or put it straight away? How will the salt go inside the chicken if no marination is done?
swasthi says
Hi Raunak
This is a slow cooked kadai chicken. Cooking on a low flame for long time helps the chicken to absorb salt, spice etc.
If you prefer you can also marinate it with salt, ginger garlic and 1 tbsp of curd.
Aisha says
Hi, thanks for this recipe. I have a question. You fried onions in the begininning with capsicums and then fried another batch of onions after the cumin seeds. So how much onions at each of these times do we need to use?
swasthi says
Welcome Aisha
Yes half cup each. For the curry base they are finely chopped. The rest half cup are layers seperated
AMM says
This was delicious.
Thank you.
Fathima Farhana says
You have been my saving grace past an year, though I make ur recipes whenever run out of ideas, this is the first time I thought I have to acknowledge you(been lazy to type n fill up the boxes these days).
Thanks Swasthi n a ton thanks coz my husband is a foodie n I am saturated with recipes my mom gives, you post so beautifully with each and every step, making it easy to cook by amateurs like me like a piece of cake.
May you get more success you truly deserve and thanks again darling. Love ya
swasthi says
Hi Fathima
Very very pleased to read your comment. Thanks a lot for the love and the wishes. I am on a long vacation so could not reply you.
Happy new year.