Kadhai Chicken is another one of those signature dishes at Indian restaurants. The Kadai Chicken has a very unique flavor. The amazing part is that it is not a dish that is overloaded with spices, yet the few that are there just make this one fantastic dish. The flavor and the aroma of the fresh ground coriander seeds is simple yet amazing. A big thank you to Anita Krishnan for this great recipe.
Prep Time:20 min
Cook Time: 20 min
Skinless Chicken (with or without bones) – 1 1/2 lbs (680 g)
Whole Coriander Seeds – 2 Tbsp
Fenugreek Seeds (Methi) – 1/4 tsp
Oil – 3 Tbsp
Whole Dry Red Chili – 2 or to taste
Onion – 1 large (approx 3/4 lb or 300 g), sliced
Ginger/Garlic – 2 Tbsp, minced
Tomatoes – 2 large (approx 400 g), chopped
Salt – to taste
Red Chili Powder – to taste
Dry Mango Powder (Amchoor) – 1/2 tsp
Garam Masala – 1 tsp
Turmeric Powder – 1/2 tsp
Pureed Tomatoes – 6 Tbsp (from 1/2 large tomato)
Cilantro (Coriander Leaves) – handful, chopped
Bell Pepper (Capsicum) – 1 large (250 g), sliced
Evaporated Milk – 1 to 1 1/2 cups (depending on desired consistency)
Green Chili – 2 or to taste, slit
Ginger – 1 inch piece, julienne for garnishing
1. Dry roast Dry Red Chili, Coriander Seeds and Fenugreek Seeds on low heat.
2. Roast till they are light golden and there is an awesome aroma.
3. Once done transfer into another dish to stop the cooking process and to allow it to cool down faster.
4. Once cool, coarse grind.
5. In a pan, heat Oil.
6. Add in the onions and allow them to turn brownish but not burnt.
7. Add Ginger and Garlic. Cook for 1-2 minutes.
8. Add in tomatoes, mix and cook for 5-6 min till the tomatoes soften up.
9. Add in the coarsely ground masala and mix.
10. Add in Chicken. Mix.
11. Add Salt, Amchoor, Turmeric Powder & Garam Masala. Mix, cover and cook 10-15 min.
12. Stir in between.
13. Add Tomato Puree and handful of fresh cilantro. Cook for 2 minutes.
14. Add sliced bell-pepper.
15. Reduce heat and add cream or evaporated milk.
16. Allow it to come to a boil.
17. Garnish with slit Green Chili and Julianne Ginger.
18. Serve hot.
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How to make kadai kadhai chicken, restaurant style chicken karahi, easy indian chicken recipes, murg recipes.
0 thoughts on “Kadhai (Kadai) Chicken”
I really enjoyed making this dish. I make it very often. Thank you so much.
This is by far the best Chicken Kadai recipe! Thank you so much for sharing such an amazing dish with such beautiful variations. I made this twice, and my husband said it is a finger licking dish. He is also very impressed by the variety of dishes on your page. I also made this as an entree in a party. What a smash hit!
Thank you so much! We are so glad you loved the recipe!
This is by far the best Chicekn Kadai recipe! Thank you so much for sharing such an amazing dish with such beautiful variations. I made this twice, and my husband said it is a finger licking dish. He is also very impressed by the variety of dishes on your page. I also made this as an entree in a party. What a smash hit!
Hi Anuja & Hetal,
I just had to let you know that I just made this dish and it is mindblowingly good!!!! Thank you so much for your site. I wasn’t able to make tasty Indian dishes, but I did make the kadai paneer last week,which turned out great. And now the kadai chicken- just love it.
Thank you both soo much.
Awesome.:-) Thank u team n keep up d good work .:-).:-)
Awesome.:-) Thank u team n keep up d good work .:-).:-)
Hi, i make this recipe so many times, and it always turns out yummy. i just have one question. in your recipe, u ask to coarsely grind fenugreek and red chilly and corriander seeds. what device do you use to coarsely grind such small amount of spice. i am in US too, so if you could say me the instrument used, i could order it from amazon. u guys are the best. keep it up..
We use a spice grinder but we pulse it to get coarse powder instead of fine powder. Ours is an attachment from our Sumeet or Premier mixies. You can also use a coffee grinder to grind spices. If you get one that has a removable bowl, you can wet grind as well. If the bowl doesn’t come off, you can use it for dry grinding.
Hi Hetal & Anuja,
I tried this dish yesterday and Thank you for another big hit!! I used to always worry about the outcome of any new dishes that I tried. But now I am confident that when I follow your recipe then no worries at all :D!! You people never failed me :). I became a big fan of you and your recipes.
I need few suggestions in this recipe:
1) Can I substitute cashew nut paste or with any other instead of tomato puree b’coz my husband doesn’t like more tomatoes in any dish. Will that taste good?
2) Can I make evaporated milk at home?
I would really appreciate your help!!
Yes, you can use cashew nut paste. The taste will be different than tomatoes, but it will still be good. Evaporated milk has about 60% of moisture removed so you could use milk powder and reconstitute it at 60%. However, you will probably miss out on the “cooked” flavor of the evaporated milk.
Hi Heetal & Anuja,
Wishing you and your family a Happy Diwali :).
I tried this recipe with the cashew nut paste instead of tomato puree. And this dish was the biggest hit in my daughter’s b’day party :). Thank you Thank you Thank you soooooo much Hetal & Anuja for this awesome recipe and your support for my query.
Now I became a regular visitor to your website and I am learning lots of new dishes from you both :D. I really appreciate your passion and hard work in experimenting and preparing these dishes and presenting for us.
I also made your vegetable korma for the party and that was a hit too :).
Thanks so much for your feedback Paddu! We’re so happy your guests enjoyed the dishes.
Thanks for posting this wonderful recipe! Im not a great cook, can only make a decent dal sabzi, but whenever i’ve followed your recipes, i’ve never been disappointed! And i ALWAYS refer to your recipes while cooking something new nowadays 🙂 So when i tried this kadhai chicken (for the first time in my life!), my husband and I couldnt believe the outcome….it was soooo tasty!! Thanks a ton….you guys are like a fairy godmother to me!:)
thank u dear anuja and hetal for this wonderful kadhai chiken receipe. my family is a hard core non vegetarian family. so thinking of different receipe everyday is very difficult. but the kadhai chiken turned out to be awesome. i used normal milk as i could not find evaporated milk and i wanted to avoid cream.
Hi, thank you for the delicious recipe. I was missing some ingredients from my pantry, like I replaced evoprated milk with yogurt, and didn’t even add the garam masala. Yet it turned out to be tasty good! I guess, u need to be stingy on the amchoor powder if ur using yogurt instead of the evaporated.My husband loved it. Thanks again…I am a fan now!
We’re glad you and your husband enjoyed the dish. Yes, the yogurt is sour (especially when heated) so you do have to cut back on the amchoor powder.
Hello, thank you for your very informative recipe. Can you use regular milk instead of evaporated?
Evaporated milk is thicker than regular milk, so though you could use regular milk, they gravy will not be as creamy. Half and half or heavy cream are other options.
hi…. i tried this recipee today…….. but it din turn out gud…it was tangy….. the tomatoes tht i used are quite soft yet… it din form into a gravy… i also added evaporated milk but it din giv a gud taste…. rest all i used… as per ingrediants but it simply wasnt edible……….
Sorry to hear that Neha. Don’t know what happened…we usually get very good results with this recipe. 🙁
hi hetal and anuja…,, i would like to know can we use corriander powder instead of whole corriander… n may i know the substitute of amchur….
Yes, you can use coriander powder but do not roast it with the chilies and fenugreek seeds. Just lightly roast the powder by itself being careful not to burn it. Amchur gives a sour taste so you can substitute lemon or lime juice.
Hi, Could you please tell me if i substituted lemon juice instead of amchoor pwd, what would the measurement be? also, can we use tamirund paste as a substitute since thats sour too? if so, how much? thanks
The sour flavor is really to your preference. You can add a teaspoon of lemon juice at the end and taste it to see if you need more. You could use either lemon juice or tamarind, though the flavor will be altered a bit. All of things are sour but the type of sour flavor is different.
Hi… I tried this recipe today… Turned out very nice… I had to add water as well becoz the chicken became too dry… And chicken took one hr to cook … Ne suggestions to make the chicken cook faster.
This dish is exceptional!!! 😀 I followed the recipe to the T and it came out beautifully! Will have it for Iftaar tomorrow! Although i’m Arab, indian cuisines are my palate’s favourite!