Restaurant Style Kadai Chicken

Kadai Chicken is a restaurant favorite North Indian chicken curry, cooked in the traditional kadai with tender chicken and a rich blend of aromatic spices, along with crunchy onions and capsicum. It is easy to make this dhaba-style kadai chicken at home with this authentic recipe. Enjoy this curry with naan or rice for an amazing Indian dinner.

If you ever go to an Indian restaurant, you are sure to find Kadai Chicken on the menu. It is one of the most popular curries, similar to chicken tikka masala or butter chicken, to order at a restaurant.

This Indian kadai chicken preparation is very different than the Pakistani chicken karahi, even though both are prepared in a “kadai” which is a circular cooking pan typically made of cast iron or aluminum.

Let’s learn about how to make amazing Kadai Chicken at home. Bursting with flavors of freshly ground aromatic spices and tender chicken pieces, this dish is sure to leave you craving more.

Watch How to Make Kadai Chicken

What is the meaning of kadai in Indian food?

In Indian cooking, “kadai” refers to a thick, round-bottomed cooking utensil similar to a wok. This cookware is typically made of cast iron or aluminum. It is a staple in Indian kitchens and is widely used to prepare various flavorful dishes, including curries and stir-fries. The name “kadai” is derived from this cooking vessel and signifies the unique cooking style used in making these dishes.

What is Kadai Chicken?

Kadai Chicken is a mouthwatering North Indian chicken curry prepared in the iconic kadai. The dish features succulent pieces of chicken cooked with a blend of freshly ground spices and a rich onion-tomato-based gravy.

The show’s star is the “kadai masala,” a unique spice mix that infuses the dish with its distinctive flavor and aroma. Of course, you can buy ready kadai masala from a store, but the flavors and aroma of the freshly ground whole spices take this kadai chicken curry over the top.

Pakistani Chicken Karahi vs. North Indian Chicken Kadai

Kadai Chicken is often confused with Pakistani Chicken Karahi due to their similarities in preparation and the use of the kadai for cooking.

While both dishes share common elements, Kadai Chicken typically uses an onion-tomato-based gravy, whereas Chicken Karahi uses tomatoes and yogurt to make the gravy.

Indian kadai chicken served at restaurants typically has crunchy sautéed onions and bell peppers (capsicum) added to the curry, whereas Pakistani karahi chicken does not.

Ingredients for Kadai Chicken

• Chicken: Tender and succulent pieces of chicken with bones, cut into small bite-sized pieces, are the star of this dish. I like to use bone-in chicken, but you can use boneless chicken thighs if you prefer.
• Oil: A small amount of oil is used for sautéing and cooking the ingredients, adding richness to the curry.
• Cumin Seeds (Jeera): These aromatic seeds are used to temper the oil and add a warm flavor to the dish.
• Dried Red Chili Whole: Whole dried red chilies add subtle heat and smokiness to the Kadai Chicken.
• Onions: Finely chopped yellow onions provide a sweet and savory base to the curry, enhancing its overall flavor. We will also add cubed onion petals to the curry.
• Ginger and Garlic: Freshly grated ginger and minced garlic add a zing and aromatic flavor to the curry. You can also use ginger garlic paste if you prefer.
• Tomatoes: Medium-sized tomatoes are pureed to create a luscious and tangy tomato base for the gravy.
• Yogurt: It provides a creamy and tangy element, balancing the spices.
• Green Bell Pepper: Cubed into bite-sized pieces, green bell peppers add a subtle sweetness and vibrant color to the curry.
• Green Chili Pepper: Slit into halves, green chili peppers adds a spicy kick to the dish.
• Spices: Turmeric, coriander powder, Kashmiri red chili powder, and salt are added to this chicken curry.
• Garam Masala: A blend of aromatic spices, garam masala adds depth and complexity to the flavors of the Kadai Chicken.
• Cilantro Leaves: Fresh cilantro leaves are used for garnishing, adding freshness and color to the dish.

Kadai Masala:

• Coriander Seeds: These seeds add a warm and citrusy flavor to the Kadai masala, enhancing the spice blend.
• Fennel Seeds (Saunf): They provide a subtle licorice-like flavor, balancing the dish’s spiciness.
• Cumin Seeds (Jeera): These aromatic seeds are toasted which release the flavors to make the kadai masala.
• Black Peppercorns: Whole black peppercorns add a peppery and bold taste to the Kadai masala.
• Whole Dried Kashmiri Red Chili Pepper: These dried red chilies add a vibrant red color to the kadai masala without making it overly spicy.

How To Make Kadai Chicken?

Make Kadai Masala: Dry roast the ingredients for Kadai Masala in a pan until they release their aroma. Let them cool, then grind them coarsely using a spice grinder.

You can make this kadai masala and have it ready for use. Store it in an airtight container to seal in the aroma. I suggest keeping it fresh and using it within 1-3 weeks.

Saute veggies: In a pan, sauté chopped green bell pepper and onion petals. Cook and stir until they get slightly browned and blistered. Take them out of the pan and set aside. We will add them to the curry during the finishing steps.

Make the gravy: In the same pan, add the cumin seeds and dry red chilies. Saute for 30 seconds to a minute until the cumin seeds sizzle. Then, add chopped onions and cook until they turn golden.

Add ginger and garlic to the pan. Cook until you can no longer smell their rawness. Then, mix in the tomato puree and cook until everything blends together nicely.

Add turmeric, Kashmiri red chili powder, coriander powder, and salt. Keep cooking until you see the oil separating from the mixture. The masala is now ready.

Add chicken pieces and fry them until they are nicely coated with the spice mixture.

Bhuno the chicken pieces (which means cooking on medium heat), similar to the bhuna chicken recipe. Keep cooking until they turn white on the outside and are covered with the flavorful spices.

Add whisked yogurt while stirring continuously and cook until well incorporated.

Mix in the reserved Kadai Masala and fry for a couple of minutes.

Add water, cover, and cook until the chicken becomes tender.

Once the chicken is tender, remove the lid, and add back the sautéed onion and green bell peppers we had kept aside. Mix well.

Sprinkle garam masala powder and add the green chili peppers. Cook for 2-3 minutes more.

Garnish with cilantro leaves, and your Kadai Chicken is ready to be served.

Instant Pot Kadai Chicken

• Follow the steps to dry roast the spices on saute mode in the instant pot and grind them to make kadai masala in a spice grinder.
• Follow the steps to saute the onions and bell peppers. Save to add them at the end.
• Follow the steps to make the gravy using the saute mode of the instant pot. The main change here is to add 1/3 cup of water. Once all the ingredients including chicken, spices and water are added, then press cancel and close the lid of the instant pot. Pressure cook for 5 minutes on high pressure. Then let the pressure release naturally for 5 minutes and open the lid.
• Add the sauteed onions and bell peppers we kept aside. If there is any excess liquid in the curry, you can put it on saute mode for a few minutes to thicken the gravy.
• Add the finishing ingredients of garam masala, green chili, and cilantro leaves.
• Kadai chicken is ready to be served. Enjoy!

Pro-Tips

• Adjust the spice levels according to your taste preferences by varying the amount of red chili powder and green chili peppers.
• Use fresh chicken pieces and freshly ground spices for the best taste.
• I did not marinate the chicken for this curry. However, if you prefer, you can marinate the chicken with the yogurt and spices listed in the ingredients and use that when making the curry.
• Dairy-free variation: Use oil in place of ghee to make the curry. You can use soy yogurt or skip it altogether.

Serving Suggestions

Serve this dry Chicken Karahi with roti, parathas, or naan.

This curry pairs wonderfully with raita and kachumber salad, which balances the spice in the curry.

This kadai chicken is on the dry side. If you like to serve it with rice, add a little water, about ½ cup, at the end and bring the curry to a boil. Then, serve with jeera rice or peas pulao.

Storage Suggestions

Store any leftover Kadai Chicken in an airtight container in the refrigerator for up to 3 days.

This curry will also freeze well. Portion it into small containers and freeze it for up to 3 months. Defrost overnight in the refrigerator and reheat in the microwave or in a pan on the stovetop.

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