Go Back
+ servings
kadai chicken recipe
Print Recipe
5 from 1 vote

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.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: chicken
Cuisine: Punjabi
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
Like and Follow on Facebook:Like or Follow us on our facebook page @YummyIndianKitchen to receive all the latest posts and videos from this blog....
SUBSCRIBE TO OUR YOUTUBE CHANNELTo watch our recipe videos do SUBSCRIBE! and do not forget to press the bell icon to receive every update!!!
Tried this recipe?Mention @yummyindiankitchen or tag #yummyindiankitchen!