• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Eid Specials
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Indian » Restaurant Style Kadai Chicken (Chicken Karahi Curry)

    Published: Nov 10, 2022 | Last Updated On: Nov 12, 2022 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Restaurant Style Kadai Chicken (Chicken Karahi Curry)

    853 shares
    Jump to Recipe

    Kadai Chicken (Chicken Karahi Curry) is a delicious Indian chicken curry where chicken is cooked with freshly ground spices. This restaurant style spicy curry goes well with naan or any other Indian bread.

    If you are looking for more chicken curry recipes, here are some more that can be prepared for everyday meals – Butter Chicken, Chicken Angara, Chicken Masala, Achari Chicken, Fresh Methi Chicken Curry, and Badami Chicken Curry.

    Kadai chicken served in a bowl.
    Jump to:
    • About Kadai Chicken (Chicken Karahi Curry)
    • Ingredients
    • How To Make Kadai Chicken (Chicken Karahi Curry)
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Kadai Chicken (Chicken Karahi Curry)

    Kadai Chicken (Chicken Karahi Curry, Karahi Murgh) is a North Indian and Pakistani style chicken curry where chicken is cooked in a spicy freshly ground spice mix.

    This dish is traditionally made in an Indian vessel called kadai which is a heavy-bottomed pot or a wok, hence the name.

    You can replace chicken with other ingredients and make different versions of this kadai curry. Some of my other favorites are Kadai Mushrooms, Kadai Paneer, Kadai Mutton, etc.

    Karahi Chicken is also a popular recipe on the menu of most Indian restaurants. It is a great curry to make for special occasions, festivals, or get-togethers.

    The key to making a delicious Kadhai Chicken is in its masala, which is made fresh by roasting and grinding a few Indian spices.

    These days you get readymade kadai masala in the market, but I always prefer to make my own at home. Firstly, homemade is made using high-quality ingredients. It tastes much better than the store-bought masala. The homemade spice mix is also free of any added chemicals, colors, or flavors. It is much more economical to make it at home too.

    Ingredients

    Kadai chicken ingredients 1
    Kadai chicken ingredients 2
    Kadai chicken ingredients 3
    Kadai chicken ingredients 4
    Kadai chicken ingredients 5

    Chicken – I always try to use bone-in skinless chicken to make curries as the bones add a lot of flavors. Having said that, you can go ahead and use boneless chicken if you prefer that.

    For Marination – Chicken is marinated with ginger garlic paste, Kashmiri red chilli powder, salt, and freshly squeezed lime juice.

    The marination makes the chicken super juicy and tender.

    For Kadai Masala – To make homemade kadai masala, you will need whole coriander seeds, cumin seeds, fennel seeds (saunf), whole black peppercorns, and whole dry red chilies.

    Yogurt & Heavy Cream – These two ingredients make the gravy creamy and also add richness to it.

    Onions and Green Bell Peppers (Capsicum) give a nice crunch to the recipe.

    Other Ingredients – To make the base curry, you will need some everyday ingredients that include vegetable oil, black cardamom, cinnamon, bay leaves, onions, fresh tomatoes, Kasuri methi, ginger garlic, green chillies, all-purpose flour (maida), garam masala powder, salt, and turmeric powder.

    You can replace grated fresh tomatoes with canned tomato puree too. Just use a little less as the canned puree is much more concentrated.

    To make the curry tangier, you can add some lime juice (or lemon juice) or dry mango powder (amchoor) to it.

    To make it richer, add some cashew paste or melon seeds paste to the curry.

    How To Make Kadai Chicken (Chicken Karahi Curry)

    Marinate The Chicken

    Rinse 26 oz (750 g) bone-in skinless chicken (cut into 1 and ½-inch pieces) with water.

    Mix the chicken with 2 tablespoon ginger garlic paste, 2 teaspoon Kashmiri red chili powder, 2 teaspoon salt, and 1 tablespoon freshly squeezed lime juice in a large mixing bowl.

    marination ingredients added to a bowl.

    Cover the bowl and let the chicken marinate for 30 minutes.

    Marinated chicken.

    Make The Kadai Masala

    Dry roast 1 tablespoon whole coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 2 teaspoon whole black peppercorns, and 2-3 Kashmiri dry red chilies (stalks removed) on medium-low heat until they are browned and fragrant. Stir continuously for even roasting.

    Kadai masala ingredients added to a pan.
    Roasted spices.

    Remove the pan from the heat and let the spices cool down for 5 minutes.

    Add the roasted spices to a grinder and grind to make a slightly coarse powder.

    Roasted spices added to a grinder.
    Slightly coarse powder made.

    Make The Curry

    Heat 3 tablespoon ghee and 2 tablespoon vegetable oil in a pan over medium-high heat.

    Ghee and oil added to a pan.

    Once the oil is hot, add 2 whole black cardamoms, 1-inch piece of cinnamon stick, and 2 whole bay leaves and let them crackle for 4-5 seconds.

    Whole spices added to the pan.

    Add 1 cup of chopped onions and fry until it turns light brown in color (6-8 minutes), stirring frequently.

    Onions added to the pan.

    Now add the marinated chicken and the kadai masala powder and cook on high heat for 5-6 minutes.

    Marinated chicken and kadai masala powder added to the pan.

    Add a 1-inch piece of ginger (julienned), 2 teaspoon chopped garlic, 1 cup of grated tomatoes, and 4-5 green chilies (slit into half) and cook for 3-4 minutes. Stir frequently.

    Ginger, garlic, tomtoes and green chilies added to the pan.

    Add ¼ cup of plain yogurt (whisked with 1 teaspoon all-purpose flour) to the pan and mix well. Whisking yogurt with all-purpose flour prevents it from splitting.

    Now add ½ cup of water and ½ teaspoon salt and mix well.

    Yogurt whisked with flour, salt and water added to the pan.

    Cover the pan with a lid.

    Pan covered with a lid.

    Reduce the heat to low.

    Cook the chicken for 30-35 minutes or until it is almost cooked.

    Add 1 cup of cubed green bell pepper (1-inch cubes), 1 cup of cubed onions (1-inch cubes), ½ teaspoon garam masala, and ½ teaspoon turmeric powder, and cook for another 2-3 minutes.

    Bell pepepr, onions, turmeric powder and garam masala added to the pan.

    Finally, add ¼ cup of unsweetened heavy cream and 1 tablespoon crushed Kasuri methi and mix well.

    Check for salt and add more if needed.

    Heavy cream and kasuri methi added to the pan.

    Serve hot.

    Ready Kadai Chicken.

    Frequently Asked Questions

    Can you make kadai masala in advance?

    Yes, you can. This spice mix stays good in an airtight container for 2-3 months when kept in a cool and dry place. I always scale the recipe and make a big batch of this spice mix to use in my recipes later.

    Can I use mutton instead of chicken in this kadai chicken recipe?

    Yes, you can follow the same recipe and use goat mutton (or lamb) instead of chicken, but keep in mind that mutton takes much more time than chicken to cook. So the time of cooking will differ in both recipes. You can also replace chicken with shrimp or veggies like mushrooms, baby corn, etc. Paneer, chickpeas, or tofu can also be used to make this curry.

    How to give a smoky flavor to kadai chicken?

    To give a smoky flavor to your curry, heat a piece of charcoal over an open flame until it is red hot. Keep a bowl in the center of the pan with curry and place the hot coal in the bowl. Pour a teaspoon of oil over the coal and immediately cover the pan with a lid. Let it rest for about 5 minutes, and let the curry absorb the smoke. Open the lid, and remove the bowl with the coal. You have your smoked Kadai Chicken ready.

    How long you should marinate the chicken?

    I marinate it for about 30 to 40 minutes, which is enough for this recipe. But if you have more time on your hands, you can marinate it for up to 3 to 4 hours too.

    Serving Suggestions

    This curry just like any other curry tastes best the next day. So try to cook it a day in advance for the best flavor.

    This full of flavor and absolutely spectacular curry goes well with any Indian Bread such as Naan Bread, Tandoori Roti, Phulka, Tawa Paratha, Laccha Paratha, Missi Roti, Rumali Roti and any other bread that you like to eat with.

    It also tastes great with Steamed White Rice, Jeera Rice, or a mildly flavored Pulao.

    Storage Suggestions

    Kadai Chicken stays good for 2 to 3 days when refrigerated in an airtight container.

    You can also freeze it for about 2 to 3 months in a freezer bag or in an airtight container. Just thaw, reheat and serve.

    You Might Also Like

    • Make this homemade Punjabi Restaurant Style Chana Masala using my easy and simple recipe. This recipe gets ready in under 30 minutes and is and gluten-free too. Just skip yogurt and ghee to make it vegan as well.
      Chana Masala
    • Made especially for the elite class traveling in First Class compartments of Indian railways during the pre-independence time, Railway Mutton Curry is a milder take on the spicy Indian Mutton Curry. Here is how to make it.
      Railway Mutton Curry
    • Vindaloo is a Portuguese-influenced Goan dish made by cooking meat with spices and vinegar. Learn to make chicken vindaloo in a traditional way using my easy recipe.
      Goan Chicken Vindaloo
    • Coriander Chicken Curry is a green chicken curry made using chicken pieces, fresh coriander, mint, dry fruits, and a few spices. It pairs well with Indian bread or rice. Here is how to make it.
      Coriander Chicken Curry

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Kadai Chicken (Chicken Karahi Curry) is a delicious Indian chicken curry where chicken is cooked with freshly ground spices. This spicy curry goes well with naan or any other Indian bread.

    Restaurant Style Kadai Chicken Recipe (Chicken Karahi Curry)

    Kadai Chicken (Chicken Karahi Curry) is a delicious Indian chicken curry where chicken is cooked with freshly ground spices. This restaurant style spicy curry goes well with naan or any other Indian bread.
    4.84 from 12 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Marination Time: 30 minutes
    Total Time: 1 hour 40 minutes
    Servings: 4 people
    Calories: 504kcal
    Author: Neha Mathur

    Ingredients 

    To Marinate The Chicken

    • 26 ounce bone-in skinless chicken (750 g, cut into 1 and ½ inch pieces, rinsed)
    • 2 tablespoons ginger garlic paste
    • 2 teaspoons Kashmiri red chili powder
    • 2 teaspoons salt
    • 1 tablespoon freshly squeezed lime juice

    For Kadai Masala

    • 1 tablespoon whole coriander seeds
    • 1 teaspoon cumin seeds
    • 1 teaspoon fennel seeds (saunf)
    • 2 teaspoons whole black peppercorns
    • 2-3 whole dry red chilies (stalks removed)

    For The Gravy

    • 3 tablespoons ghee
    • 2 tablespoons vegetable oil
    • 2 whole black cardamoms
    • 1 inch piece of cinnamon stick
    • 2 whole bay leaves
    • 1 cup chopped onions
    • 1 inch piece of ginger (cut into juliennes)
    • 2 teaspoons chopped garlic
    • 1 cup grated tomatoes
    • 4-5 green chilies (slit into half)
    • ¼ cup plain yogurt (dahi, curd) (whisked with 1 teaspoon all purpose flour)
    • ½ teaspoon salt (or to taste)
    • ½ cup cubed green bell pepper (capsicum) (1-inch cubes)
    • ½ cup cubed onions (1-inch cubes, petals separated)
    • ½ teaspoon garam masala
    • ½ teaspoon turmeric powder
    • ¼ cup unsweetened heavy cream
    • 1 tablespoon crushed Kasuri methi
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    Marinate The Chicken

    • Rinse the chicken with water.
    • Mix the chicken with ginger garlic paste, chili powder, salt, and lime juice in a large mixing bowl.
    • Cover the bowl and let the chicken marinate for 30 minutes.

    Make The Kadai Masala

    • Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dry red chilies on medium-low heat until they are browned and fragrant. Stir continuously for even roasting.
    • Remove the pan from the heat and let the spices cool down for 5 minutes.
    • Add the roasted spices to a grinder and grind to make a slightly coarse powder.

    Make The Curry

    • Heat ghee and vegetable oil in a pan over medium-high heat.
    • Once the oil is hot, add black cardamoms, cinnamon, and bay leaves and let them crackle for 4-5 seconds.
    • Add onions and fry until it turns light brown in color (6-8 minutes), stirring frequently.
    • Now add the marinated chicken and the kadai masala powder and cook on high heat for 5-6 minutes.
    • Add ginger, garlic, tomatoes, and green chilies, and cook for 3-4 minutes. Stir frequently.
    • Add yogurt to the pan and mix well. 
    • Now add ½ cup of water and ½ teaspoon salt and mix well.
    • Cover the pan with a lid.
    • Reduce the heat to low.
    • Cook the chicken for 30-35 minutes or until it is almost cooked.
    • Add cubed green bell pepper, cubed onions, garam masala, and turmeric powder, and cook for another 2-3 minutes.
    • Finally, add heavy cream and Kasuri methi and mix well.
    • Check for salt and add more if needed.
    • Serve hot.

    Video

    https://www.youtube.com/watch?v=PFY3ol5aOkQ

    Notes

    I always try to use bone-in skinless chicken to make curries as the bones add a lot of flavors. Having said that, you can go ahead and use boneless chicken if you prefer that.
    To give a smoky flavor to your curry, heat a piece of charcoal over an open flame until it is red hot. Keep a bowl in the center of the pan with curry and place the hot coal in the bowl. Pour a teaspoon of oil over the coal and immediately cover the pan with a lid. Let it rest for about 5 minutes, and let the curry absorb the smoke. Open the lid, and remove the bowl with the coal. You have your smoked Kadai Chicken ready.

    Nutrition

    Calories: 504kcal | Carbohydrates: 21g | Protein: 20g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 119mg | Sodium: 1424mg | Potassium: 600mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1868IU | Vitamin C: 75mg | Calcium: 109mg | Iron: 3mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Indian Recipes

    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions (vegetarian).
      Mughlai Shahi Tukda
    • Make this flavor-packed North Indian Style Shrimp Masala Curry (Prawn Masala) in under 30 minutes using my easy recipe. Serve it with any Indian bread or rice for a hearty meal.
      Shrimp Masala Curry (Prawn Masala)
    • Tandoori Chicken Tikka or Murgh Tikka is a popular North Indian starter, where marinated chicken is grilled until perfection. This authentic snack recipe is great to make for parties or get-togethers and it comes together in under 10 minutes. Make it in an oven, stovetop, air fryer, or outdoor grill using my simple recipe.
      Tandoori Chicken Tikka (Murgh Tikka)

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jasbir

      July 27, 2020 at 10:48 am

      This is the best recipy ….l also do by this method…..love it.

      Reply
      • Neha Mathur

        July 28, 2020 at 5:43 am

        Thanks

        Reply
    2. Tina

      July 31, 2020 at 10:11 pm

      5 stars
      Followed recipe and it was delicious! Will make again for sure. Thankyou for sharing .

      Reply
      • Neha Mathur

        August 02, 2020 at 1:10 pm

        Thanks

        Reply
    3. Sarosh Irani

      April 16, 2022 at 10:48 am

      5 stars
      Hey Neha, I am a grandfather of 3 and one the way. The other day my wife and grandmother of 3 and one on the way needed a thank you for 40 years of bliss she and I shared.
      So I made her your Kadai chicken.
      Believe me, it was just something to say thank you for everything.
      My children look at me with a new admiration but your secret is safe with me. I will tell them and others that it was your recipe but let me enjoy the praise and respect for a few more days.
      Amazing, amazing, amazing recipe Neha. Thank you.

      Reply
      • Neha Mathur

        April 17, 2022 at 11:46 am

        Very happy to hear 🙂

        Reply
    4. Nabeelah

      November 29, 2022 at 7:13 am

      5 stars
      This was absolutely delicious! I decreased the amount of chillis and peppercorns as we don’t eat spicey food. I can’t wait to try the other recipe! 😍

      Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam panna is a refreshing Indian summer drink made using green mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker.
      Aam Panna (Tangy Green Mango Drink)

    Eid Specials

    • Lachha Rabdi (Rabri) is a popular North Indian dessert made by reducing milk and flavoring it with saffron and rose water (or cardamom). Make it in an authentic way using my easy recipe.
      Authentic Lachha Rabdi (Rabri)
    • Sheer Khurma or Sheer Korma is a traditional Indian dessert that is a must-make for the festival of Eid. It is made by cooking fine vermicelli with ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
      Sheer Khurma (Vermicelli Milk Dates Pudding)
    • Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You just can't go wrong with this delicious and easy recipe.
      Homemade Crispy Fish Fingers
    • Kesar Phirni or Firni is a traditional Kashmiri dessert that is made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it.
      Traditional Phirni Recipe (Firni, Indian Rice Pudding)
    • Keema Kaleji is a mouth-watering combination of mutton mince and liver, that is hard to resist, especially if you have a special soft corner for mutton just like me. Serve it with crispy and flaky Laccha Parathas and your weekend lunch is sorted. Here is how to make it.
      Keema Kaleji (Mutton Mince And Liver Curry)
    • Motichoor Rolls is a delicious fusion dessert where crumbled motichoor ladoo (or boondi) is wrapped inside spring roll sheets and the rolls are deep fried until crispy. Try these this festive season (vegetarian).
      Motichoor Rolls

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP