Kadai Chicken

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  • Chicken: 600 grams
  • Cumin seeds: 1 tea spoon
  • Coriander seeds: 1 tea spoon
  • Black pepper: 1/2 tea spoon
  • Oil: 1 table spoon
  • Ghee: 1 table spoon
  • Bay leaves: 2
  • Onion: 1 large (Chopped)
  • Ginger-garlic paste: 1 table spoon
  • Red chilli powder: 1 tea spoon
  • Turmeric powder: 1 tea spoon
  • Cardamom (Elaichi): 2
  • Cinnamon: 1/2 inch stick
  • Tomatoes: 2 (1 chopped. 1 sliced.)
  • Salt: As per taste.
  • Capsicum: 1/2 (Sliced)
  • Coriander leaves: 2 table spoons (Minced)


  • Take a wok (Karahi / Kadai) and pour oil and ghee in it.
  • After heating the ghee and oil, place cumin seeds, coriander seeds, cardamom (elach), cinnamon (daruchini) and bay leaves in the wok.
  • Place the onions in it and saute it for 2 mins.
  • When the colour of the onions turns light brown add ginger garlic paste and saute it for another 2 mins.
  • Add the chicken, turmeric powder, red chilli powder, black pepper and salt, and mix it well.
  • Cover it with a lid.
  • After 10 mins, add the chopped tomatoes and cover it again to steam the mixture.
  • Take another pan and heat a little bit oil and shallow-fry the capsicum and sliced tomatoes.
  • Once the chicken is ready, serve it in a bowl and garnish with fried capsicum and tomatoes.
  • Serve hot with roti, paratha or rice.

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