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Kadhai Chicken | Kadhai Chicken Recipes | Mutton Curry Chicken

Written By Unknown on Thursday, 30 April 2015 | 05:34

Kadai Chicken is one of the popular Non-Vegetarian menu in Indian Restaurants. This Kadai Chicken & Butter Chicken are our constant NV menu order along with Tandoori Roti or Naan. I wanted to recreate this popular restaurant dish at home for long time. Finally it happened a month ago. Because of Christmas Recipes this and few other recipes were still lying in my draft. This is a curry like side dish in which chicken is cooked in a spicy tomato gravy and capsicum. The capsicum gives unique flavor to this chicken curry. I took the Kadai Masala powder recipe from and tried similar to my Kadai Paneer recipe.
This is a very simple and easy to make chicken curry which is so flavorful and delicious. I am happy with the outcome and we all loved it. You can serve this kadai chicken with Rotis / Paratha / Poori / Naan / kati roll online order.


    1.Chicken   1 lb / 450 gm
    2.Capsicum    1 medium sized (diced)
    3.Onion    1/2 cup (finely chopped)
    4.Tomato    1 large (finely chopped)
    5.Tomato Puree     1/2 - 3/4 cup
    6.Ginger Garlic Paste     1-2 tsp
    7.Chilli Powder     1/2 tsp + 1/2 tsp(to marinate)
    8.Turmeric Powder    1/4 tsp
    9.Salt      to taste
    10.Cilantro    few finely chopped
    11.Ginger    1" julienned (to garnish)
    12.Oil     1 tbsp + 1/2 tsp
    13.Cumin seeds     1/4 tsp

For Kadai Masala

    1.Dry Red chilli   5 no.s
    2.Coriander seeds     1 tbsp
    3.Pepper corns    1/2 tsp or less
    4.Fennel seeds    1/4 tsp
    5.Cumin seeds    1/4 tsp
    6.Kasoori Methi/Dry Methi leaves     1/2 tsp

  •  Wash chicken pieces, drain and marinate with turmeric powder and chilli powder and keep aside.
  •  Heat a pan/kadai, when its heated add fry red chilli, coriander seeds, fennel seeds, cumin seeds, chowringhee kathi roll
    pepper corns and roast for a minutes and lastly add dry methi leaves stir and remove from the stove.
  • Allow to cool for a while then grind it to a coarse powder and keep aside.
  • Heat 1/2 tsp oil in same pan, stir fry diced capsicum for 1-2 minutes and keep aside.
  • Now heat oil in a wok, add cumin seeds allow to splutter then add finely chopped onions and saute for 2-3 minutes.
  • Then add ginger garlic paste, sprinkle little salt and saute until raw smell leaves.
  • And then add chopped tomatoes and tomato puree and cook till oil leaves and moisture dries.
  •  After that add 1/2 of the ground kadai masala and stir fry for a minute.   
  • Then add chicken pieces, remaining 1/2 of ground kadai masala, turmeric powder and stir for 3-4 minutes and add 1/2 cup - 3/4 cup water, enough salt and cook for 15-20 minutes with lid closed or until chicken gets cooked well.


    If you like you can also add 2-3 tbsp heavy cream in the last and simmer for 2 minutes and switch off.
    Adjust spices to your desired lever, above one is a medium spicy curry.
    Adding capsicum is optional but sure gives nice flavor and taste to the curry.
    For dry masala skip chopped tomatoes and use puree alone and use 1/4 cup - 1/2 cup water to cook chicken. After adding chicken please turn the heat to medium and cook with lid closed or you can also use pressure pan to cook chicken.

About Unknown


  1. Wonderful Recipe. Pretty much ideal .. Thanks for sharing...
    Restaurant Near Rajendra Nagar

  2. https://www.blogger.com/comment.g?blogID=13418381&postID=5559073253728365728&page=1&token=1444888135264&isPopup=true

  3. Your blog is very informative and gracefully
    your guideline is very good.Thank you.Please visit in chowringhee laxminagar Restaurant for test and variety in kathi roll..

  4. I thought about trying this recipe but it looked complicated so I just ordered it form restaurant. Result was a solid and taste is like wow. kati roll online order

  5. This recipe has been copied from - http://www.spicytreats.net/2013/12/kadai-chicken-kadai-chicken-curry.html.
    Shame on you Rajesh Kumar for claiming this to be authored by you.