Easy Kadai Chicken Recipe for Authentic Indian Flavor

If you’re on the hunt for a mouthwatering Indian dish that brings restaurant-style flavor to your home kitchen—without fuss or specialty equipment—you’re in the right place. Kadai Chicken is a classic North Indian recipe loved for its bold spices, bright tomato base, and that signature rustic finish from cooking in a “kadai” (wok). Whether you’re planning a festive family dinner or craving something cozy and satisfying, you’ll love how easy it is to recreate this classic.

Cooking authentic Indian food might sound intimidating, but trust me—this Kadai Chicken is perfect for beginners. With my step-by-step guide, handy tips, and home-cook-friendly shortcuts, you’ll be serving up fragrant, flavor-packed chicken curry in under an hour. Let’s get started!

Image: Vibrant kadai chicken in a rustic iron wok, garnished with fresh coriander, served alongside naan and rice, bathed in warm natural light.

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What Is Kadai Chicken?

Kadai Chicken (also called Chicken Karahi) is a beloved North Indian and Pakistani dish named after the wok-style pan—called a “kadai” or “karahi”—traditionally used to prepare it. Unlike creamy curries like butter chicken, Kadai Chicken relies on a robust mix of freshly ground spices (Kadai Masala), sautéed onions and tomatoes, bell peppers, and tender, bone-in or boneless chicken pieces.

The result? An aromatic, semi-dry curry with a slightly chunky, rustic texture and a spicy-tangy flavor that clings to every bite.

**Why Kadai Chicken is a Crowd Favorite:**

– **Quick to make:** Usually ready in under an hour.
– **Minimal ingredients:** Relies on pantry staples.
– **Big flavors:** Toasted spices, ginger, garlic, and tomatoes create depth.
– **Flexible:** Delicious with naan, roti, jeera rice, or even a weeknight salad!

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Why You’ll Love This Easy Kadai Chicken Recipe

If you’re new to Indian food or curry recipes, this step-by-step guide breaks everything down—no intimidating spices or tricky techniques. This recipe is:

• Beginner-friendly: No grinding spices, no yogurt marinade, but tons of flavor.
• Fast and flexible: Easily customize spice levels. Use boneless or bone-in chicken.
• Budget-conscious: High-value ingredients—think chicken thighs, tomatoes, and basic spices—make this a great meal for family and gatherings.
• Full of authentic taste: We’ll toast whole spices for that restaurant-style flavor (no shortcuts on taste!).

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Ingredients You Need (and Easy Swaps)

Planning ahead? Here’s what you’ll need for a classic Kadai Chicken. The best part: you’ll find almost everything in a regular supermarket or online.

Ingredient	Substitution	Notes
Chicken (bone-in or boneless, skinless)	Pork or paneer for a different protein	Thighs stay juicy, but breast works
Onions	Shallots	For a sweeter flavor
Tomatoes (fresh or canned)	Tomato puree	Canned tomatoes are fine in a pinch.
Bell Peppers (capsicum)	Skip or use other mild veggies	Red, green, or yellow—all work!
Kadai Masala (whole spices, see recipe)	Store-bought ‘Kadai Masala’	Homemade wins for flavor!
Ginger & Garlic	Paste or fresh, both fine	Fresh boosts fragrance
Fresh Cilantro	Chopped parsley (milder)	For garnishing

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Essential Cooking Tips for Restaurant-Style Kadai Chicken

• Toast your spices: Don’t skip dry-roasting whole spices before grinding! This unlocks that signature smoky flavor.
• High heat for peppers: Add bell peppers at the end and sauté only briefly. They should stay crisp—not soggy.
• Don’t overcook the chicken: Simmer just until tender for juicy results.
• Customize spice: Adjust green chillies or chili powder for mild or bold heat.
• “Kadai” effect at home: Use a wok or deep frying pan if you don’t have an Indian kadai.
• Finish with garam masala & cilantro: Sprinkle these at the end for true restaurant flavor.

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Step-by-Step: How to Make Kadai Chicken

1. Prep the Kadai Masala:
Lightly toast coriander seeds, cumin seeds, dried red chilies, and black peppercorns in a dry pan for 2-3 minutes. Cool, then grind to a coarse powder.

2. Sauté Aromatics:
Heat oil; add ginger, garlic, and onions. Cook until golden and fragrant.

3. Cook Tomatoes & Spices:
Add tomatoes and the ground Kadai Masala. Sauté until oil separates (5-7 minutes).

4. Add Chicken:
Stir in chicken pieces. Cook on high for 2-3 minutes to brown.

5. Simmer:
Add a splash of water. Cover, lower heat, and simmer 15-20 minutes until chicken is just cooked.

6. Sizzle Peppers:
Add sliced bell peppers; toss on high heat for 2-3 minutes.

7. Garnish & Serve:
Finish with garam masala and cilantro. Serve hot with naan, roti, or fluffy basmati rice.

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Nutritional Information (Per Serving, Approximate)

Calories	325
Protein	28g
Carbohydrates	10g
Total Fat	17g
Fiber	3g
Sodium	525mg
Sugar	5g

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Kadai Chicken Do’s & Don’ts

Do:

• Marinate chicken if you have time (yogurt, salt, spices—30 mins max)
• Make extra and store leftovers—the flavors improve!
• Pair with cooling raita or a fresh salad

Don’t:

• Overcrowd your pan; chicken won’t brown
• Add too much water—this is a thick, semi-dry curry, not soupy
• Skip toasting the spices: it makes all the difference!

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FAQ: Everything You Need to Know About Easy Kadai Chicken

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Easy Kadai Chicken Recipe

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 4

Ingredients:

• 500g (1.1 lbs) chicken thighs or breast, cut into pieces
• 2 tbsp oil (sunflower or vegetable)
• 2 onions, finely sliced
• 3 medium tomatoes, chopped (or 1 cup canned tomatoes)
• 1 green bell pepper, sliced
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 2 green chilies, slit (optional for heat)
• Salt to taste
• 2 tbsp fresh cilantro, chopped
• 1 tsp garam masala

For Kadai Masala (dry roast, then grind):

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 4 dried red chilies
• 1 tsp black peppercorns

Instructions:

1. Make the Kadai Masala: Dry-roast coriander seeds, cumin, red chilies, and peppercorns for 2-3 minutes on medium heat. Cool and grind coarsely.
2. Sauté onions: Heat oil in a large pan or wok. Add onions, sauté until golden-brown (about 6-8 minutes).
3. Add ginger & garlic: Stir in minced ginger and garlic. Sauté 1 minute until fragrant.
4. Add tomatoes & spices: Add chopped tomatoes, ground Kadai masala, and salt. Cook on medium heat until oil separates (5-7 minutes).
5. Cook chicken: Add chicken pieces and green chilies (if using). Fry on high heat for 2-3 minutes.
6. Simmer: Add 1/4 cup water. Cover and cook on low heat for 15-20 minutes until chicken is tender.
7. Finish with bell pepper: Add sliced bell pepper. Cook on high for 2-3 minutes until just softened but still crisp.
8. Garnish: Sprinkle garam masala and chopped cilantro. Serve hot with naan, roti, or rice.

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Give This Easy Kadai Chicken Recipe a Try!

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Any questions or tips of your own? Drop them in the comments below—let’s cook and learn together!

Happy cooking, friends! ❤️