kadai chicken recipe | karahi chicken recipe
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Restaurant style kadai chicken recipe is a Punjabi dish that is very popular among the non-vegetarian restaurant goers. A must try dish, you can now easily make authentic kadai murgh at home. Serve it up with naan or khameeri roti for an amazing combination.
For Marinating the Chicken
  • Chicken - 500 g
  • Salt - to taste
  • Byadgi red chili powder - 1 tsp (Or Kashmiri red chili)
  • Ginger garlic paste - 1 tbsp
  • Ginger - 1 inch julienned
For the Kadai Masala Powder
  • Cumin seeds - ½ tbsp
  • Coriander seeds - ½ tbsp
  • Black peppercorns - ½ tbsp
  • Fennel seeds / Saunf - ½ tbsp
  • Whole dried red chilies - 4 (Byadgi or Kashmiri)
For the Kadai Gravy
  • Oil - 2 tbsp + 1 tbsp
  • Whole dried red chilies - 2 (Byadgi or Kashmiri)
  • Black cardamoms - 2
  • Black peppercorns - 4
  • Cloves - 4
  • Cinnamon - 1 inch piece
  • Bay leaves - 2
  • Onion - 1 medium, finely chopped, and 1 medium diced and layers separated
  • Capsicum - 1 medium - diced
  • Green chilies - 2, slit lenghtwise
  • Tomato puree - ½ cup
  • Turmeric powder - ½ tsp
  • Red chili powder - 1 tsp (Byadgi or Kashmiri)
  • Coriander powder - 1 tsp
  • Kadai masala - 1 tbsp
  • Hot water - 1 & ½ cup or as needed
  • Garam masala - ¼ tsp
  • Fresh clotted cream - 2 tbsp
  • Butter - 1 tbsp
  • Fresh coriander - for garnish, finely chopped
  • Kasoori methi - 1 tbsp, lightly roasted and crushed between palms
For the Smokiness
  • A small wood coal ember
  • A few drops of oil
  1. To make karahi chicken recipe, start off by marinating the chicken. Combine chicken, salt, red chili powder, ginger garlic paste, and julienned ginger.
  2. Mix well. Cover the bowl and pop it in the fridge for an hour.
  3. In the meanwhile, make karahi masala. Combine cumin seeds, coriander seeds, black peppercorns, fennel seeds, and whole dried red chilies in a pan.
  4. Roast them gently for 2 minutes tossing them constantly. Take them out in a plate and allow to cool.
  5. Grind them to a slightly coarse powder; not too coarse, not to fine.
  6. Let's start making the kadai gravy. Heat oil in a kadai. Add in the chopped onions and whole spices; whole dried red chilies, black cardamoms, black peppercorns, cloves, cinnamon, and bay leaves. Saute until the onion starts to turn golden.
  7. Add in the marinated chicken and saute for 3-4 minutes on medium heat until it changes color.
  8. Now, add the ground spices; turmeric, red chili, coriander leaves, and the kadai masala that we just made. Saute for a few seconds.
  9. Add tomato puree and saute until the raw smell goes away. The oil will begin to separate too.
  10. Add hot water and bring stir. Bring the curry to a boil. Turn the heat to low and cover the kadai. Let it simmer until the chicken is tender.
  11. When the chicken is done, heat the remaining 1 tbsp oil in another kadai or pan. Toss in the diced onions, capsicum, and green chilies. Stir-fry for a few seconds on high heat.
  12. Sprinkle some salt and garam masala to season the veggies. Stir.
  13. Add in the chicken curry to the veggies.
  14. Also add the cream, kasoori methi, fresh coriander, and butter. Give the chicken kadhai a final mix.
  15. To impart a smokey flavour to the chicken kadai, heat a small piece of wood coal on the stove until its red hot. Place it in a bowl using a pair of tongs. Place the bowl on the chicken kadai.
  16. Pour a few drops of oil over the coal ember and cover the kadai with a lid. Let it rest for a minute.
  17. Open the kadai and remove the bowl containing the coal ember.
  18. Chicken kadai recipe is ready. Serve hot with naan or khameeri roti. Enjoy!
Nutritional Info per Serving - Approximate Values
Nutrition Information
Calories: 360 kcal Fat: 8 g Carbohydrates: 24 g Sugar: 6 g Sodium: 130 mg Fiber: 6 g Protein: 19 g Cholesterol: 57 mg
Recipe by Flavouroma.com at https://flavouroma.com/chicken-kadai-recipe-karahi-chicken-recipe/