Exit print mode Print recipe A+ A- Undo all

Kadai Chicken Recipe | How To Make Kadai Chicken | Restaurant Style

Ingredients:

Chicken

500 Gm (Grams)

White Vinegar (Safed Sirka)

1 Tsp (Teaspoons)

FOR MARINATION

Red Chilli Powder (Lal Mirch Powder)

1/2 Tsp (Teaspoons)

FOR MARINATION

Salt (Namak)

1/2 Tsp (Teaspoons)

FOR MARINATION

Ginger Garlic Paste (Adrak Lahsun ka Paste)

2 Tsp (Teaspoons)

FOR MARINATION

Aniseed (Saunf)

2 Tsp (Teaspoons)

FOR KADAI MASALA

Coriander Seeds (Dhania Sabut)

4 Tsp (Teaspoons)

FOR KADAI MASALA

Cardamom Black (Badi ilaichi)

1 Nos

FOR KADAI MASALA

Cinnamon Stick (Dalchini)

2 Nos

FOR KADAI MASALA - 1 inch pieces

Cardamom Green (Chhoti ilaichi)

3 Nos

FOR KADAI MASALA

Nutmeg (Jaifal, Jayfal)

1/4 Tsp (Teaspoons)

FOR KADAI MASALA - Coarsely Ground

Cloves (Laung)

4 Nos

FOR KADAI MASALA

Black Pepper (Kali Mirch)

1/2 Tsp (Teaspoons)

FOR KADAI MASALA

Fenugreek Seeds (Methi Dana)

1/4 Tsp (Teaspoons)

FOR KADAI MASALA

Cumin Seeds (Jeera)

1 Tsp (Teaspoons)

FOR KADAI MASALA

Red Chilli Whole Dried (Sukhi Laal Mirch Sabut)

4 Nos

FOR KADAI MASALA

Bay Leaf (Tej Patta)

2 Nos

FOR KADAI MASALA

Cooking Oil

4 TBsp (Tablespoons)

Red Chilli Whole Dried (Sukhi Laal Mirch Sabut)

2 Nos

Bay Leaf (Tej Patta)

2 Nos

Onion (Pyaz)

2 Nos

Thinly Chopped

Red Chilli Powder (Lal Mirch Powder)

1/2 Tsp (Teaspoons)

Turmeric Powder (Haldi Powder)

1/2 Tsp (Teaspoons)

Coriander Powder (Dhania Powder)

1 Tsp (Teaspoons)

Tomato (Tamatar)

4 Nos

(Coarsely grind to make tomato puree)

Salt (Namak)

1/2 Tsp (Teaspoons)

Curd (Dahi)

1 Cups

Beaten Curd

Kadai Masala

2 Tsp (Teaspoons)

(We will prepare during this recipe)

Green Chillies (Hari Mirch)

3 Nos

Sliced

Coriander Leaves (Hara Dhania)

1/2 Cups

Ginger Fresh (Adrak)

2 Tsp (Teaspoons)

(Julliene Cut)

Milk Cream (Doodh ki Malai)

2 TBsp (Tablespoons)

Fresh Cream

Onion (Pyaz)

1 Nos

Diced

Capsicum Green (Hari Shimla Mirch)

1 Nos

Diced and Deseeded

Preparation mode:

In this recipe video learn how to make yummy restaurant style kadai chicken. In fact this kadahi chicken recipe will taste even better than the dhaba kadai chicken and restaurant kadhai chicken. Kadahi Chiken has a sharp spicy taste and we have added little milk cream to balance that spicy yet balanced kadai chicken. The name kadai chicken is not given to this recipe because it is prepared in Kadai (Skillet); But due to the use of a special kadai masala. It’s that wonderful kadai masala which makes a chicken kadai chicken. Kadahi masala is prepared by dry roasting whole spices and then coarsely grinding them. And this kadai masala gives this kadahi chicken recipe it’s unique spicy taste.

Kadai Chicken Recipe is one of the most loved Punjabi Chicken Recipe. Pakistani kadai chicken is as popular as Indian kadai Chicken in asian region. Just try this chicken karahi recipe once and you will become fan of it. It’s very easy to prepare kadahi chicken at home. So, let’s see how easy is to prepare this easy, yummy and spicy kadahi chicken recipe at home. #KadaiChickenRecipe #kadahichikan #merirasoi #ChickenKadai

Step 1 – Marinate the Chicken for Restaurant Style Kadai Chicken

So, follow these simple recipe instructions to marinate Chicken for your yummy North Indian Kadai Chicken recipe.

Wash and take 500 Grams Chicken in a big bow. Then make some slits in Chicken leg pieces (Drumsticks) and any other large pieces. These slits will help to make the marinating process faster and the spices will be absorbed inside by the Chicken properly. See This Kadai Chicken Recipe Video In Action Here.
Now add the marinating spices – so add 1 Tsp White Vinegar (सफ़ेद सिरका), ½ Tsp Red Chilli Powder (लाल मिर्च पाउडर), ½ Tsp Salt (नमक) and Ginger Garlic Paste (अदरक लहसुन पेस्ट).

Try if you can use the homemade Ginger Garlic Paste. To make Ginger Garlic pate at home take 40% Ginger and 60% Garlic in a grinder and grind with little water to make a fine paste.
Mix well and rub all spices to Chicken pieces evenly with your hands so all the spices are well coated around the Chicken. Do not forger to fill and rub spices inside the slits.
Keep this spices Coated Chicken aside and marinate for about 40 minutes. This 40 minute marination is very important to make your Kadai chicken spicy inside.

Step 2 – Let’s Make the Kadai Masala (Kadai Spice Mix)

As I have told, this Chicken is not called “Kadai Chicken” due to the fact that we make it in Kadai (Skillet) but it is this magical “Kadai Masala” which make this Chicken recipe the “Kadai Chicken Recipe” or “Kadai Chicken Masala Recipe”. So let’s see how to make Kadai Masala following these recipe instructions below.

Take spices for Kasai Masala in a bowl. So add 2 Tsp Fennel Seeds (सौंफ), 4 Tsp Coriander Seeds (साबुत धनिया), 1 Nos Black Cardamom (बड़ी इलाइची), 2 Nos Cinnamon Stick (दालचीनी) (1 Inch Pc), 3 Nos Green Cardamom (छोटी इलाइची), ¼ Tsp Nutmeg (जायफल), 3 to 4 Nos Cloves (लौंग), ½ Tsp Black Peppers (काली मिर्च), ¼ Tsp Fenugreek Seeds (मेथीदाना), 1 Tsp Cumin Seeds (जीरा), 4 Nos Whole Dried Red Chillies (साबुत लाल मिर्च) and 2 Nos Bay Leaf (तेजपत्ता).
These are the magical spices behind this so delicious Kadai Chicken Recipe.
Now heat a pan on medium heat and when the pan is hot, switch the gas flame to low.
Add all the above whole spices in pan and roast for 5 to 6 minutes at very low flame. Keep stirring and make sure not to burn the spices.
After 5 to 6 minutes of roasting the spices will start their nice aroma.
When spices start leaving their nice aroma, switch off the gas and take spices out in a plate. Let the spices be cool at room temperature.
Take spices for Kadai Masala in a bowl. So add 2 Tsp Fennel Seeds (सौंफ), 4 Tsp Coriander Seeds (साबुत धनिया), 1 Nos Black Cardamom (बड़ी इलाइची), 2 Nos Cinnamon Stick (दालचीनी) (1 Inch Pc), 3 Nos Green Cardamom (छोटी इलाइची), ¼ Tsp Nutmeg (जायफल), 3 to 4 Nos Cloves (लौंग), ½ Tsp Black Peppers (काली मिर्च), ¼ Tsp Fenugreek Seeds (मेथीदाना), 1 Tsp Cumin Seeds (जीरा), 4 Nos Whole Dried Red Chillies (साबुत लाल मिर्च) and 2 Nos Bay Leaf (तेजपत्ता).
These are the magical spices behind this so delicious Kadai Chicken Recipe.
Now heat a pan on medium heat and when the pan is hot, switch the gas flame to low.
Add all the above whole spices in pan and roast for 5 to 6 minutes at very low flame. Keep stirring and make sure not to burn the spices.
After 5 to 6 minutes of roasting the spices will start their nice aroma.
When spices start leaving their nice aroma, switch off the gas and take spices out in a plate. Let the spices be cool at room temperature.
When spices are cool, take all the spices in a grinder and coarsely grind to make a coarse mixture. See This Kadai Chicken Recipe Video In Action Here.
Keep this mixture aside in a bowl, we will need 2 to 4 Tsp from this spice mixture later for our Kadai Chicken Recipe.

Step 3 – Finally Let’s See How to Make Kadai Chicken

Time needed: 40 minutes

So we have the Chicken marinated, we have the Kadai Masala ready for our Kadai Chicken – this is the time to make our yummy Kadai Chicken. Follow these simple recipe instructions to make this delicious Indian restaurant style Kadai Chicken Masala.

Heat 4 TBsp cooking oil in a Kadai (Skillet). When the oil is hot, add 2 Nos Bay Leaves (तेजपत्ता) and 2 Nos Dried Whole Red Chillies (साबुत लाल मिर्च).
Fry the Bay Leaves and Red Chillies just for 30 seconds and immediately add 2 Nos thinly chopped Onions (प्याज़). Fry the Onions till their color start turning to light pink. This will take about 4 to 5 minutes at high flame.
When Onions start turning pinkish in color, add the marinated Chicken. Keep the gas flame at high and fry the chicken well for 6 to 8 minutes until you get nice frying marks on Chicken pieces. This frying of Chicken is very important to make your Kadai Chicken best at its taste. See This Kadai Chicken Recipe Video In Action Here.
Then switch the gas flame to low and add powdered spices. So add ½ Tsp Red Chilli Powder (लाल मिर्च पाउडर), ½ Tsp Turmeric Powder (हल्दी पाउडर), and 1 Tsp Coriander Powder (धनिया पाउडर). Mix well and roast the spices for 3 to 4 minutes at medium flame.
Then add Tomato Puree. (Grind 4 Nos Tomatoes in a grinder to make Tomato Puree and add here).
Then add ½ Tsp Salt and mix well. Cook for 3 to 4 minutes at high flame and switch the gas flame to low. Cook covered at low flame for 5 to 6 minutes till spices start leaving oil.
Keep at low flame and add 1 cup beaten Curd, mix well.
And this is the time to add our magical Kadai Masala. So add 2 to 3 Tsp of Kadai Masala here which we had prepared earlier. Mix well and cook covered again at low flame for 3 to 4 minutes. See This Kadai Chicken Recipe Video In Action Here.
Open the lid after 3 to 4 minutes of slow cooking and mix well. Then add 3 to 4 Nos Green Chillies (हरी मिर्च) (Slit from middle), ½ cup Coriander Leaves (हरा धनिया), 2 Tsp Julliene Cut Ginger (अदरक) and 2 TBsp Fresh Cream.
Now our Kadai Chicken is almost ready which means it is done about 80%. Leave it as it is at low flame and let’s prepare for the next 20%. And we have to add half fried Diced Onion and Capsicums in this Kadai Chicken to make it 100% completed.
So on another gas burner, heat 2 TBsp Oil in a frying pan at high flame. And when the Oil is hot, add 1 Nos Diced Onions and 1 Nos Diced Green Capsicum. Stir fry for 1 minute at high flame. Do not overcook, make sure they are only half cooked so the Capsicum must remain crunchy and they should not lose their nice green color.
Now when our Onions and Capsicum are fried up to half cooked, immediately add them to the Kadai Chicken. See This In Action Here.
Then mix well and hurray! We have completed our remaining 20% here. Now we do not need to cook it much but just give it a one minute cooking and dish out.
Your restaurant style Kadai Chicken is ready, serve hot with Roti, Naan or Paratha.

Hope you will enjoy your Indian Dhaba Style Kadai Chicken Recipe. See few of other great recipes from Meri Raosi below: