What is Kadai Chicken?
When you eat out at an Indian restaurant, chances are that they’ll have Kadai Chicken on the menu. It’s a popular north Indian dish that’s made with a few freshly ground whole spices and is known for its incredible flavor.
Why is it called Kadai chicken?
Kadai chicken is a simple, spicy dish and is traditionally made in a cast iron wok, but you can use a dutch oven or large saute pan instead. Kadai (or Karahi) just means “wok” – therefore, Kadai Chicken translates to Wok Chicken.
It’s not the most creative name… but it is pretty straightforward. If I could rename the dish, I’d call it “tasty chicken smothered in a thick, spicy tomato masala sauce made with freshly ground spices” or something slightly shorter than that.
While this dish is not as well known as butter chicken, it’s right up there in deliciousness. Kadai Chicken is more of a drier curry where the spices really cling onto the chicken. It goes really well with my 3-ingredient Paleo Naan or my nut-free Roti recipe.
Ingredients
- 1 teaspoon black peppercorns
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 3 tablespoons ghee
- 1 bay leaf
- 4 medium onions chopped
- 6 garlic cloves minced
- 2- inch ginger minced
- 1 Serrano pepper or 1-2 Thai bird chilies, minced
- 2 teaspoons salt
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon paprika
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 pounds skinless chicken thighs cut into quarters
- 3 cups fresh tomato puree (approx. 3 large tomatoes pureed)
Instructions
- Roast the whole spices: black peppercorns, coriander seeds and cumin seeds in a cast iron skillet over medium heat, until the spices are fragrant. Coarsely grind the spices in a spice or coffee grinder and set aside.
- Add ghee, bay leaf, and onions to a wok or dutch oven over medium heat and stir-fry for 15-20 minutes, or until the onions turn golden.
- Then add garlic, ginger, Serrano pepper, freshly ground spices and the remaining spices to the wok. Stir-fry for a couple minutes then add the chicken.
- Once the chicken is coated with spices, add the tomato puree. Cover and cook for 10 minutes.
- Remove lid and raise the heat to high – then cook until the water from the tomato puree evaporates – another 25-30 minutes, stirring occasionally.
Notes
This is one of the many delicious recipes in my eBook, South Asian Persuasion so if you’re looking for healthy paleo-friendly recipes with a lot of flavor, then be sure to check it out!
just for fun, here’s a picture I took of this dish in 2014:
Derek Barton says
I intend to make this dish but I don’t understand how 3 tomatoes will make 3 cups of puree, please advise. Thank you
Ashley - My Heart Beets says
Hi Derek, I’d go by the cups – I’ve updated the recipe to make it clear – thank you for asking!
Anita says
I made the chicken kadai for the first time and I have to say it was delicious! The flavors were on point – restaurant quality! My niece Maneesha (who is a huge fan of yours) suggested your site and I have tried many of your recipes in the instant pot. It is really nice to see that our children have such a great resource and to be inspired to cook and make home made meals, feel good and get excited about it! My daughter makes your meals all the time as well! Thank you so much!
My Heart Beets says
Hi Anita, that’s so great to hear! Maneesha is awesome! I’m so glad you’re enjoying my recipes – thank you for leaving a review to let me know 🙂
Dhanushree Mathur says
I love cooking, especially for my family..!
Awesome recipe, everyone in my family loved it..!
I am gonna make it again and again..!
My Heart Beets says
Dhanushree, that’s so great to hear! Thanks for letting me know how much your family liked it 🙂
Aileen says
Love this recipe. Been making this for years now. Always a winner. Thank you.
My Heart Beets says
Aileen, I’m so happy to hear that! Thanks for leaving a review 🙂
AJ Hartley says
Having grown up in Northern England (though I now live in Charlotte) I was practically raised on Indian food and I cook it a lot. Your recipe produced one of the best dishes I’ve ever made. Thank you. I admit that substituted one of last year’s home grown ghost peppers for the serano 🙂
My Heart Beets says
AJ, that’s awesome and so great to hear!! Thanks for letting me know how the kadai chicken turned out for you 🙂
Bree says
Another yum recipe by Ashley. I got carried away with the ginger so mine turned out extremely spicy. But it was so yum. Definitely going to be my go to recipe when company comes. My hubby didn’t like it as an entree since he prefers chicken with gravy but we will serve it as starters to go with pre-dinner drinks.
My Heart Beets says
Bree, thank you 🙂 I’m glad you liked it! And yes – it makes for a great app!
banazer noor says
your recipes are awesome I like all recipe and try at home.
My Heart Beets says
I’m so happy to hear that thanks!!