A simple and easy recipe for kadhai/kadai chicken – a north Indian chicken dish cooked in a wok in a tomato gravy with freshly ground spices.
I already have a recipe for kadhai chicken, a popular restaurant dish, on the blog. In fact it was one of the first few recipes to be posted; back when I had no clue about cooking and was still learning my way in the kitchen. There is also horrible photo that went along with that post.
Kadhai chicken is a popular north indian chicken dish, which is cooked in a wok/kadhai and probably thats why the name. The use of freshly ground whole spices, cooked with onions and tomatoes and chicken on the bone yields this lip smacking dish every chicken lover in India loves. I do prefer butter chicken, but since this is a quicker and easier dish to make, I have fallen in love with kadhai chicken now. In restaurants this dish generally has the addition of bell peppers too.
This recipe that I am sharing is slightly different from the recipe that I shared years back and there is a reason to it. This recipe was a request from one of my readers.
Gavin messaged me a while back with a request to recreate a dish that his wife and he get from their local farmers market, called “Maryam’s Lamb Karahi. He gave me the ingredient list on the side of the box and asked me if I could recreate it with chicken.
Using my old recipe as a base, as well as the list of ingredients on the side of “Maryam’s lamb karahi” box I set to work on a recipe for Gavin. This was a few months back in the summer. Once satisfied I sent the recipe to Gavin, for his input. Since he was leaving for vacation he was only able to put it to test last month and sent me his feedback after trying it.
In Gavin’s words:
In September I cooked your Kadhai Chicken and it was fantastic. I tried it with Lamb as well. I would not change a thing. This recipe is so simple it is brilliant. I love the marinade (I could not stop tasting it while I was making it). The grated onion was a great technique and the slower medium cook allows it all time to come together. A huge difference was the proportion of tomato purée …… yours was just perfect amount compared to the dish we (used to) get at the market and it allows all the flavours to come through so much better. I have made this 4 times already and this is now my base recipe for any protein I want to try with it. Needless to say your Kadhai Chicken is far superior to the dish at the local market.
Gavin calls this dish Shumaila’s Kadhai Chicken and even though I told him that I will be narcissistic enough to title it as such in the blog post, I didn’t. Having said that, I hope you do get to try my kadhai chicken recipe and in case you do please tag me on my social media handles or comment here with your feedback.
Happy cooking!
- 1 tsp cumin seeds
- 3 green cardamoms
- ½ tsp coriander seeds
- ½ tsp fennel seeds
- 2 cloves
- 1 inch cinnamon
- 1 mace piece
- 1 bay leaf
- pinch nutmeg
- 1.5 pounds chicken thighs or chicken with bones
- 3 cloves garlic
- 1 inch ginger
- 1 green chili
- ½ cup yogurt
- garam masala
- juice of ½ lemon
- salt and pepper, to taste
- 1 onion, grated
- 3 cloves garlic, minced
- ½ tsp turmeric powder or ½ inch fresh turmeric
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1 cup tomato puree
- 1-2 tbsp dried fenugreek leaves/kasoori methi
- ½ tsp garam masala/chicken masala (you can use store bought)
- 2-3 tbsp fresh cilantro
- Make a paste with the 3 cloves of garlic, 1 inch ginger and 1 green chili.
- Marinate the chicken thighs/chicken with bones with the ginger garlic paste, yogurt, garam masala, lemon juice, salt and pepper for about 2 hrs.
- In 2-3 tbsp oil, fry 1 grated onion and saute till goldenish brown but not burnt. Add turmeric powder, and 2-3 cloves of minced garlic.
- Add the chicken along with the marinade.. And cook covered for 15 minutes on medium low flame. The chicken will leave the oil.
- Add the coriander powder and red chilli powder and mix and cook for a few seconds. Add 1 cup tomato puree and mix this and cook for 7-10 minutes uncovered.
- Add kasoori methi (dried fenugreek leaves), garam masala and fresh cilantro. Serve.
Hi Shumaila,
I’m from Malaysia, all ingredient is not difficult to get in my country.
Only one thing that is not so easy to find is fresh kasoori methi & (dried fenugreek leaves). Is there any option for this particular herb to be substitute or similar to kasoori methi.
Hi Joanne,
Thank you so much for reaching out. Do you have an indian store close by? They would definitely carry dried fenugreek leaves. But in case you cant find them you can leave it out. Kasoori methi does impart a restaurant like taste to curries, but even without it you will still enjoy the curry.
Shumaila Chauhan recently posted..GMT: Kadhai Chicken
Hi Shumaila,
Thanks for the prompt replied.
Yes, there are few Indian stores not far from my area.
Will search for kasoori methi and to follow your recipe accordingly.
I love your indian recipe from each posting.
Very traditional..esp.the freshly ground spices.
Rgds/Joanne.
Great! The Indian store should definitely have it, ask the shopkeeper to direct you where to look. Thank you so much for appreciating the recipes and letting me know. Happy Cooking 🙂
This looks great! Do you use or canned? Thanks!
Thanks Jennie! I have used fresh tomatoes, that I blanched and pureed for the curry that I made in the picture. But have also used the canned ones (I actually use the organic tomato puree that comes in a glass bottle, since I have heard not so great things about using canned stuff)
That looks great… Thanks for the post! Great day…
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Thank you Ritu 🙂
Shumaila Chauhan recently posted..GMT: Kadhai Chicken
This looks fabulous and has me planning dinner for tomorrow. Great photos, it all looks so yummy
Dahn @savor the Best recently posted..Lemon Curd
Thank you so much Dahn 🙂
Beautiful photography, thanks for sharing!
Thank you Luci 🙂
Shumaila Chauhan recently posted..GMT: Kadhai Chicken
This sounds delicious. I must give it a go. My husband would love it!
I hope you get to try it. Do let me know if you do 🙂
Shumaila Chauhan recently posted..GMT: Kadhai Chicken
Yum! I have never had Kadhi Chicken before but it sounds amazing! I don’t have a wok. is there a substitute method of cooking or must I use a wok? Thanks!
You could use any pan big enough to cook the chicken. Hope you get to try it 🙂
Shumaila Chauhan recently posted..GMT: Kadhai Chicken
This looks and sounds amazing and I am loving all the flavours going on. I love anything with garlic and ginger in it. YUM!
Thank you Dannii. I love anything with garlic and ginger too 🙂
Shumaila Chauhan recently posted..GMT: Kadhai Chicken
I have some chicken that’s been in the freezer for a while. I want to use it for an Indian dish, but have been so indecisive. This looks really good. Do you grate your onion on a cheese grater? I avoid cooking with onions as much as I can, sadly. Yes, I do not cook much Desi food. I’m actually quite surprised to have managed to cook with onions so sparingly.
Rafia recently posted..The pants that got away… and an email to remind me
How do you manage to cook without onions. I would struggle so much! Yes, I use a cheese grater.
Shumaila Chauhan recently posted..GMT: Kadhai Chicken
Shumaila, made chicken kadhai.. The recipe is simply awesome.. We loved the dish 😊. Thanks for sharing!!
How much garam masala do you use in the marinade? No measurement is given.Thanks!