kadai chicken recipe

kadai chicken recipe, chicken karahi masala gravy

A Punjabi, Pakistani and Indian country popular chicken gravy made in a kadai or a pan which has semi dry semi gravy texture perfect with naan and chapati.
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Course: chicken
Cuisine: Punjabi
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 2
Calories: 500kcal
Author: Asiya


To boil the chicken:

  • 250 gms chicken pieces (cleaned and washed well)
  • salt to taste
  • water to boil the chicken

To make chicken karahi:

  • 2 tbsp oil
  • 1/4 tsp jeera/ cumin seeds
  • 1/2 tsp ginger garlic paste
  • 1 medium size onion (diced or cut into cubes)
  • 1 green capsicum (deseeded and cut into small cubes)
  • 2 slit green chillies
  • salt - to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder/haldi
  • 1/2 tsp roasted coriander seeds powder (dhaniya powder)
  • 1/4 tsp garam masala powder
  • 1/2 tsp black pepper corn powder/kali mirch powder
  • 1/4 tsp crushed kasoori methi/ dried fenugreek leaves
  • 1/4 tsp red food color mixed in 2 tsp water
  • 1 cup tomato puree (use 3-4 tomatoes)
  • 2 cups onion and cashewnut/kaju paste
  • 1/2 cup water
  • 1 tomato (deseeded and cut into cubes)

For garnishing:

  • 2 tsp butter
  • 2 tsp cream/malai
  • 1 tsp freshly chopped coriander leaves
  • small lemon wedges


Step 1(To boil the chicken):

  • Take a vessel, add water into it.
  • Add salt to it and add the chicken pieces into it.
  • Boil the chicken for 10 minutes.
  • Once boiled, switch off the flame.
  • Strain the chicken pieces.
  • Set them aside for later use.

Step 2(To make tomato puree):

  • Take 3-4 tomatoes, boil the tomatoes in water by adding a pinch of salt for few minutes, cool them down and make a puree out of it.
  • The puree should be at least 1 cup.

Step 3 (To make onion cashewnut puree):

  • Take 2 onions, 8-10 cashewnuts/kaju, add them in water and boil them for 5-10 minutes.
  • Switch off the flame.
  • Cool it down.
  • Transfer the onions and cashewnuts in a blending jar and make a fine puree of both the ingredients.
  • Transfer the paste into a cup for later use.

Step 4 (Process of cooking chicken karahi):

  • Take a kadai or a wok or a pan or a cooking utensil.
  • Add 2 tbsp oil into the kadai.
  • Add cumin seeds into it and let them splutter.
  • Add ginger garlic paste, saute for few minutes to get rid of raw smell.
  • Add the small cubes of onion into the oil.
  • Add small cubes of green capsicum into it.
  • Saute the onions and green capsicum for few minutes until they turn soft.
  • Add slit green chillies, saute them well.
  • Add the boiled chicken pieces into the kadai and roast the chicken well.
  • Add salt to taste, red chilli powder, turmeric powder, roasted coriander seeds powder.
  • Add garam masala powder, kali mirch powder, crushed kasoori methi.
  • Mix all the masala ingredients with the chicken well.
  • Cook them for few minutes until the masala starts releasing oil at the sides.
  • Add red food color mixed in some water.
  • Give a mix.
  • Add the tomato puree that has been made.
  • Give a mix.
  • Cook the tomato puree for 3-4 minutes on low flame until oil appears at the sides.
  • Add 2 cups of onion and kaju paste/puree into the chicken gravy.
  • Mix well.
  • Cook the masala for five to ten minutes on low flame.
  • Add around 1/2 to 3/4 cup of water into the gravy and mix.
  • Cook the gravy for five minutes.
  • Add the deseeded tomato cubes into the chicken gravy.
  • Give a mix and cook for 2-3 minutes.
  • Switch off the flame.
  • Serve hot hot kadai chicken in a kadai.
  • Garnish with malai or cream.
  • Add some butter from the top.
  • Also garnish with some freshly chopped coriander leaves and lemon wedges.
  • Serve hot with naan or roti.



  • Adding kaju/cashew paste makes the gravy rich and therefore, regularly kadai chicken making viewers can skip adding kaju paste.
  • Just adding boiled onion and tomato paste is enough for a good gravy.
  • Adding cream at the end too is optional if all the ingredients are not available easily while making at home.
  • One can combine the kadai masala and add into the gravy or add the mentioned kadai masala ingredients separately. Both the ways give good outcome.


Calories: 500kcal