Kadai chicken also know as karahi chicken or kadai murg is a popular north Indian chicken recipe in which marinated chicken pieces aer smothered in thick spicy onion tomato masala.
Kadai in English translates to Indian wok. To make this kadai chicken freshly ground spice mix (masala) is amade known as kadai masala. So when a dish is prepared in kadai using this kadai masala it takes the name of after the dish like kadai panner, kadai vegetables, kadai chicken and so on.
Kadai chicken or for that matter any kadai items are one of the most popular restaurant delicacys in India. You will find kadai chicken pretty much on every restuarant menus all across the country.
Making kadai chicken at home might seem daunting but it’s not that hard. If you go step by step in making this curry or even pre-prepping, you will find it easy to make this dish.
Personally, I prepare the kadai masala in the morning and keep it in an air-tight jar. In the afternoon I marinate the chicken and keep it in the refregartor and then in the evening when it’s time to prepare this dish, it all becomes very easy for me to whip up this delicious chicken kadai.
The key to making any kadai item is it’s freshly ground masala. Normally it is advised to used the fresh homemade masala but if you want you can use the storebought kadai masala also. You will find kadai masala available at and Indian grocery stores.
To make kadai chicken / karahi chicken, chicken pieces are marinated with ginger-garlic paste and cooked in onion-tomato based gravy. Additional chunks of capsicum and onions are added to add the flavour and texture to this aromatic dish.
The key in making this dish lies in its fresh kadai masala which are roasted and grindend to powder.
Not only chicken but you can also make kadai mutton (lamb), kadai paneer, kadai mushroom and vegetable kadai using the same method. At home we like to make this dish once a month without fail.
This delicious chicken curry is best served with butter nan or tandoori paratha. This makes a perfect weekend meal option and best for family get-togethers.
So let’s beging step by step prcess of making this flavourful kadai chicken curry.
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Ingredients needed:
- 3 Cloves
- 2 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 2 Dry Red Chillies
- 1-inch Cinnamon Stick
- 5-6 Black Peppercorns
- 1 tsp Fennel Seeds
Method:
- Dry roast the whole spices mentioned above for the Kadai Masala till they release their aroma, ie approx 3 minutes on a medium flame.
- Once roasted transfer the spices onto a plate and let them cool to room temperature.
- In a blender add the above-cooled spices and grind to a powder.
- Kadai Masala is ready.
- Marinate chicken for 30 minutes with a tablespoon of ginger garlic paste and juice of 1 lemon.
Ingredients needed:
- 2 Onion cut lengthwise
- 1 Tomato roughly cut
Method: To make onion-tomato masala
- In a pan heat 1tspn of oil and add onions and saute till translucent, add chopped tomato and saute till both onion and tomatoes are cooked. Switch off the flame and let this mixture cool to room temperature.
- Once this onion tomato mixture comes to room temperature, blend it to a fine paste.Add a teaspoon of water if required while blending.
So this is it, our pre-preparation is ready. Now let’s start making kadai chicken.
- 2 tbsp Ginger Garlic Paste
- 3 Cardamom Pods
- 2 Green Chilies cut lengthwise (Optional)
- 1 Capsicum cut in cubes ( You may use any colour capsicum of your choice)
- 1 tsp Red Chilli Powder
- 2 tbsp Cream or Homemade Malai
- 500 gms Chicken cut in pieces
- Juice of 1 Lemon
- Water to cook
- Salt as per taste
- 2 tbsp Oil for cooking
- 1 tsp Kasuri Methi Powder (Dry Fenugreek Leaves)
- 2 tsp Kadai Masala
- In a kadhai heat oil, add cardamom pods and saute for a minute till it releases its aroma. Then add green chilies along with 1 tbsp ginger garlic paste. Saute till the raw smell of ginger and garlic fades away.
- Add the onion tomato paste and mix well. Saute this paste till oil separates from the mixture. Add red chilli powder, 2 teaspoon of kadai masala which we prepared and mix well.
- Now add marinated chicken and saute till the chicken pieces are nicely coated with the onion tomato masala. Add salt and 1/4th cup water, and cook till the chicken is 3/4th done. Stir occasionally in between.
- After chicken is 3/4th cooked, add capsicum that is cut into cubes along with cream and mix well.
- Cover and cook for 5-7 minutes till chicken is tender. Stir occasionally.
- Lastly when the chicken is almost cooked add Kasuri methi and cook for another 2 minutes.
- Kadai Chicken is ready.
- Serve hot with flatbread of your choice.
Tips
1) Use Chicken on the bone instead of boneless chicken.
2) You can make this kadai masala in advance and keep it in an airtight container for almost 3 months and use it when needed.
3) You can also use storebought kadai masala or use any type of chicken masala.
4) For vegetarian delicay, use the same process as above and use panner or vegetables instead.
