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Kadai Chicken

Chicken Karahi (Kadai), an Indian Recipe by Ashley of myheartbeets.com

Kadai Chicken

4.96 from 22 reviews
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  • 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.


I made this using a cast iron wok. If you use another pan, you may have to adjust your cooking time.
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