Some recipes aren’t just meals—they’re full-blown sensory experiences. Kadai Chicken is exactly that. With juicy chicken pieces marinated in curd and spices, slow-cooked in mustard oil, and simmered with freshly ground karahi masala, this dish isn’t just about taste—it’s about aroma, texture, and heat in the best possible way.
I first fell in love with Kadai Chicken during a monsoon dinner at a friend’s place, where the warm, smoky notes of cumin and dry red chillies curled through the air before the dish even hit the plate. One bite, and I was hooked. It’s bold yet comforting, spicy but balanced, and incredibly satisfying without being overly rich.
What makes this recipe especially popular is its home-style flavor with restaurant-style flair. It’s trending now because people crave real, rooted Indian food that doesn’t rely on shortcuts or artificial flavors.
And here’s the best part: the freshly ground spices not only elevate taste but also boost digestion—a spicy dish with real benefits.
Pair it with fragrant Basmati Rice for a hearty combo, or refresh your palate with a Chilled Cucumber Cocktail—perfect for toning down the heat without losing the vibe.
It’s simple. It’s bold. It’s unforgettable.
Try it once, and you’ll want it on repeat.
What Makes This Recipe a Keeper?
- Homemade Masala = Restaurant-Style Magic: There’s something satisfying about grinding your own karahi masala. It brings out a rich, smoky flavor that feels like it came straight from a dhaba—but made easily in your home kitchen, no fancy gear required.
- Quick, Impressive, and Family-Approved: This has become my reliable go-to for family dinners. It looks like you spent hours cooking, but it actually comes together fast—ideal for weeknights or casual get-togethers.
- Fridge-Friendly and Customizable: I’ve played around with ingredients—bell peppers, shallots, even leftover grilled chicken. It’s forgiving and flexible, making it perfect for using what you already have.
- Light Yet Bold: No cream, no nuts—just deep flavor from spices and fresh ingredients. It satisfies those spicy cravings without weighing you down.
- Surprisingly Good for Digestion: Freshly ground spices like fennel and cumin aren’t just tasty—they’ve actually helped improve my digestion, especially when I pair this dish with plain Basmati Rice.
Kadai Chicken Recipe
Equipment
- Grinder or mortar & pestle (for homemade masala)
- Deep kadai or heavy-bottomed pan
- Spatula or Wooden Spoon
- Knife and chopping board
- Blender (for tomato puree)
Ingredients
Chicken Marinade:
- 500 grams Chicken
- ¼ cup Curd
- 1 teaspoon Ginger Garlic Paste
- ¼ teaspoon Turmeric
- ½ teaspoon Salt
- ½ teaspoon Chilli Powder
Karahi Masala:
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 2 teaspoon Black Peppercorns
- 2-3 Dry Red Chillies
For the curry:
- 4 tablespoons Mustard Oil
- 1 Bayleaf
- 5-6 Peppercorns
- 1 teaspoon Jeer
- ½ inch Cinnamon
- 1 medium Onion finely chopped
- 2 teaspoon Ginger Garlic Paste
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Red Chilli
- 1.5 teaspoon Coriander Powder
- ½ teaspoon Jeera Powder
- 2 tablespoons Karahi masala ground earlier
- ¾ – 1 teaspoon Salt
- 1 inch Ginger julienned
- 1 tablespoon chopped Garlic
- 2 large Tomatoes roughly pureed
- 1 teaspoon Ghee
- 2 whole Red Chillies
- 8-10 Sambar Onion Pearl Onions, sub with onion petals
- 1 Capsicum cubed
- ½ teaspoon Garam Masala
- 1 teaspoon Kasuri Methi roasted and ground
- 1 tablespoon Butter
- 1 tablespoon chopped Coriander
Instructions
- Marinate chicken with curd, ginger-garlic paste, turmeric, chili, and salt; set aside for 15–20 mins.
- Dry roast and grind coriander, cumin, fennel, peppercorns, and dry red chillies to make karahi masala.
- Heat mustard oil in a kadai, add bay leaf, cinnamon, cumin, and peppercorns.
- Sauté chopped onion until golden, then add ginger-garlic paste and dry spices.
- Add tomato puree and cook until oil separates.
- Mix in marinated chicken and cook until tender and flavorful.
- Add capsicum, pearl onions, and whole red chillies; cook for 5 more minutes.
- Finish with butter, ghee, kasuri methi, garam masala, and fresh coriander.
Nutrition
Tips For Next-Level Kadai Chicken!
- Roast the spices low and slow—don’t rush it: If your pan’s too hot, spices burn instead of blooming. Let them toast gently until just aromatic, then grind. It makes all the difference in depth and aroma.
- Use mustard oil—but temper it right: Heat it till it starts to smoke, then let it cool slightly before starting. This step tames the pungency and adds that authentic dhaba-style flavor that regular oil just can’t match.
- Don’t over-puree the tomatoes: Keep them slightly coarse. It gives the curry more body and that rustic, textured gravy that clings perfectly to the chicken.
- Capsicum and pearl onions go in late for a reason: They’re not just for color—they add crunch and freshness. Toss them in during the last few minutes to avoid losing their texture.
- Let it rest before serving: Give it 10 minutes with the lid on after cooking. The spices settle, the gravy thickens, and the flavors get a chance to deepen naturally.
- Add butter and ghee at the end—not earlier: Finishing with fat gives the curry a silky sheen and buttery mouthfeel without dulling the spice layers from earlier.
Quick Questions?
Q: Can I make Kadai Chicken without mustard oil?
Ans: Yes! You can use ghee or any neutral oil, but mustard oil gives that authentic North Indian punch.
Q: Is homemade karahi masala necessary?
Ans: Highly recommended! Store-bought mixes won’t have the same freshness or control over spice levels.
Q: Can I use boneless chicken instead of bone-in?
Ans: Absolutely. Boneless cooks faster, but bone-in gives deeper flavor to the gravy.
Q: How spicy is this recipe?
Ans: It’s moderately spicy with layers of warmth. You can adjust by reducing red chillies or skipping the whole ones.
Q: Can I prep this ahead of time?
Ans: Yes! Marinate the chicken and roast the masala a day ahead to cut cooking time in half.
Q: How do I store leftovers?
Ans: Refrigerate in an airtight container for up to 3 days. It actually tastes better the next day!
