Kadai chicken

 Kadai chicken (murgh karahi)

Kadai chicken is popular spicy chicken curry or gravy recipe made using a spice powder known as kadai masala powder. And it is cooked in a typical utensil called kadai. Below you can read the restaurant style kadai chicken recipe with step by steps photo and video.

Serving kadai chicken in a serving bowl with a lid

Typically this chicken gravy is cooked in an utensil called kadai or karahi. So It is called   as chicken karahi or kadai chicken. Another popular term for this is kadai murgh.  The main basic ingredients for kadai chicken is the masala powder known as kadai masala. This masala can be made at home or you can buy it commercially as kadai masala powder from any store or shop.

But it is good to prepare a homemade kadai masala powder for the best kadai chicken recipe.  The ingredients are easily available at your kitchen pantry like coriander seeds, cumin seeds, fennel seeds, black peppercorns and dry whole red chilly. 

Steps to make the recipe

Prepare kadai masala

Kadai masala is a spicy and aromatic flavoured masala used to make dishes like kadai chicken and kadai paneer.

Whole spices like coriander seeds, fennel seeds, cumin seeds, black peppercorns and dry red chilly are roasted on slow flame heat for 1 - 2 minutes or till aroma released from the spices.  Remove and make a coarse powder using a mixer grinder or blender.  

Roasting kadai masala and coarse powder

Coriander seeds and dry red chilly is the main ingredients for kadai masala. The flavour of coriander seeds is the most prominent in any kadai dishes.  Don't make a fine powder for kadai masala.

Tomato puree/ paste for the recipe

Roughly chopped the tomatoes and boil with enough water in a pod. Add one bay leaf, 2 green cardamom and a small cinamom stick. To make the puree smooth add 5 -6 cashewnuts and boil till the tomatoes become soft and messy.

Drain and discard the whole spices and grind into a fine paste. This is how you can make a restaurant style tomato gravy for kadai chicken. 

Tomato puree or gravy for kadai chicken recipe

Cooking kadai chicken

You can either use bone in chicken or boneless chicken to make kadai chicken. Both makes the dish delicious. I am using boneless chicken breast as my young boy prefer boneless chicken.

Cut the chicken breast into bite size cubes. You can marinate them with salt, ginger garlic paste and chilli powder for 15 - 20 minutes.

Heat 2 teaspoon cooking oil in a kadai or a pan on medium heat flame. Add one dry red chilly and ginger garlic paste. Fry till the raw smell of ginger garlic paste goes. Then add chopped onions and fry untill they become ligh golden brown.

Add red chilli powder, turmeric powder, garam masala, salt and the above prepared kadai masala powder. Stir and cook for few seconds and then add the chicken pieces.

Give them a nice mix with the masala and cook for 2 - 3 minutes without adding any water.

Frying onion, adding masala powder and mixing Chicken for kadai chicken recipe

Then pour the prepared tomato paste. Mix and cook for 2 - 3 minutes.

Add julienne shaped onion, capsicum and tomato into the gravy.  You can use cubes of onion and capsicum instead of julienne. But at restaurant we prefer to use the julienne shaped capsicum, onion and tomato. Cook for further 2 minutes.

Pouring tomato puree and adding Julienne shaped onion, capsicum and tomato for kadai chicken recipe

Pour half cup water into the chicken gravy and cook until the chicken cooked completely. Then mix fresh cream and cook for one more minute. Sprinkle some fresh chopped coriander leaves and remove to serve.

Pouring water and fresh cream into kadai chicken with chopped coriander leaves

If you love the recipe of kadai chicken then I am sure you would love the following recipes as well.

Kadai chicken recipe video
 

Kadai chicken recipe

Kadai chicken is a popular chicken curry recipe made with a freshly ground spice powder known as kadai masala powder. This is an easy kadai chicken recipe made from scratch. 

Prep time 15 min, cook time 15 min, serve 2

Author Mobasir hassan

Ingredients

  • 200 gm chicken breasts
  • 1 teaspoon corriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 7 to 8 black peppercorns
  • 2 to 3 whole red chilly
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1/3 teaspoon garam masala
  • 2 medium size onion (chopped)
  • 1/2 teaspoon ginger garlic paste
  • 2 medium size tomato pureed
  • 1 teaspoon fresh cream
  • 1/2 cup julienne shape onion, tomato and capsicum
  • 1/3 teaspoon salt or as per taste
  • Few coriander leaves (chopped)
  • 2 teaspoon cooking oil
  • 1 green chili slits ( optional)
  • 5 - 6 cashewnuts
  • 1 bay leaf
  • 2 green cardamom
  • 1/2 inch cinamom stick
Instructions

Making kadai masala
  1. Heat a non stick pan over slow flame heat and add the whole spices coriander seeds, cumin seeds, fennel seeds, black peppercorns and 2 to 3 whole red chilly. Roast them for one minute by stirring constantly. Remove and make a coarse powder using a mixer grinder or blender 

Making tomato puree
  1. Roughly chopped the tomatoes and boil with a bay leaf, half inch cinamom stick, 2 green cardamom and  4 - 5 cashewnuts for 6 - 7 minutes or till the tomatoes become soft and messy. Remove and discard whole spices and grind into a fine puree.

Making kadai chicken

  1. Heat 2 teaspoon oil in a kadai or pan on medium heat flame.  Add one red chilly whole and the ginger garlic paste. Cook  till the raw smell of ginger garlic paste goes off. Then add the chopped onions are fry till become light brown.
  2. Add turmeric powder, red chilli powder, coriander powder, garam masala, salt and prepared kadai masala. Mix and cook the masala for few seconds. Then add the chicken pieces into the masala and mix well. Cook them for 3 - 4 minutes by stirring occasionally.
  1. Pour the tomato puree and mix well with the chicken pieces and cook for another 2 - 3 minutes. Add the julienne shaped onion, tomato and capsicum into the chicken gravy. Stir them to mix nicely and cook for more 2 minutes.
  2. Pour half cup of water into the gravy and cook further till the chicken pieces are well cooked. 
  3. Now add one teaspoon fresh cream with the chicken gravy. Mix and cook for one minute.
  4. Sprinkle some fresh chopped coriander leaves and remove the kadai chicken into a serving bowl to serve hot.

                        Nutritional value
                        (serving size 1 cup)
  • Calories : 256
  • Fats : 14 g
  • Protein : 25 g
  • Carbohydrate : 6 g
                         Serving tips
  • Kadai chicken is generally best to eat with Indian flat breads like tandoori roti, naan or paratha.
  • Homemade chapati or a plate of basmati rice is also good to serve along with kadai chicken.
                        Recipe notes
  • I have used the Julienne shaped onion and capsicum here in this recipe to give it a restaurant style flavour. Some other recipes may suggest to use cubes of onion and capsicum. You can go with your choice.
  • To make it more spicy use green chili paste. 
  • Cashewnuts are used to make the gravy more smooth. If you have any nuts allergy then skip it and use more cream.
 For more popular Chicken curry recipes

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