Kadai Chicken

kadai chicken

Kadai chicken is a dish from the Indian subcontinent noted for its spicy taste; it is notable in Pakistani and North Indian cuisine. The Pakistani version does not have capsicum or onions whereas the North Indian version uses capsicum. The dish is prepared in a kadai which is a deep cooking vessel.


  • Chicken – 500 gram
  • Coriander seeds – 2 teaspoon
  • Cumin seeds – 2 teaspoon
  • Black peppercorns – 6
  • Whole dry red chillies – 6
  • Ginger – 2 inch pieces
  • Garlic – 15 cloves
  • Ghee – 2 tablespoon
  • Oil – 2 tablespoon
  • Onion – 1, large
  • Tomatoes – 2


  1. Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red chilies, ginger and garlic to a fine paste.
  2. Heat ghee and oil in a kadai, add onion and sauté till lightly browned. Add half the coarsely ground spice powder, chilly-ginger-garlic paste and continue to sauté for five minutes.
  3. Add tomatoes(capsicum also if you are using) and salt and continue to sauté till the tomatoes become soft. Add chicken pieces and stir.
  4. Add coriander leaves and the remaining coarsely ground spice powder and mix well.
  5. Add half a cup of hot water and stir. Cover and cook on medium heat till the chicken is done.

3 Comments Add yours

  1. ragnarsbhut says:

    Anu Yalo, do you find that the garlic overwhelms the rest of the flavors or have you not noticed that as being an issue?


    1. Anu Yalo says:

      If the garlic is of smaller variety, that much quantity is required. It won’t be over flavoured


  2. ragnarsbhut says:

    Anu Yalo, that makes sense.


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