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Kadai Chicken

Kadai Chicken is yet another popular recipe in this part of the world. The word "Kadai" in Hindi means Wok. How the dish got its name is still a mystery to me. This recipe is by one of my favourite books, written by Jiggs Kalra.


  • 1 kg Chicken
  • 7 tablespoons Ghee/ Oil
  • 3 - 1/2 teaspoons Garlic paste
  • 8 Whole red chillies (I used 1 teaspoon chilli powder)
  • 1 tablespoon Coriander seeds
  • 1 kg Tomatoes chopped
  • 4 green chillies slit
  • 1/4 cup Ginger chopped (I used paste)
  • 1/2 cup Coriander leaves
  • 2 teaspoons Garam masala powder
  • 1 teaspoon Kasoori Methi
  • to taste Salt
  • 1 Onion diced (my addition)
  • 1 Capsicum diced (my addition)


  • Pound red chillies, coriander seeds and keep aside..
  • Heat a teaspoon of ghee/oil and saute the onions and capsicum till translucent. Keep aside.
  • Heat ghee/oil and add garlic paste and saute over medium heat till light brown.
  • Add pounded spices and stir for 30 seconds.
  • Add tomatoes and bring to a boil.
  • Add green chillies, ginger paste and 1/3rd of coriander leaves.
  • Reduce the heat and simmer for 4-5 minutes.
  • Add the chicken and let it cook, stirring occassionally till the fat leaves the masala.
  • When the chicken is done, add the sauteed onions and capsicum along with garam masala powder and kasoori methi.
  • Stir well and let it cook for 2 minutes.
  • Switch off the heat and transfer to a serving bowl.
  • Garnish with remaining coriander leaves.