Kadhai Chicken

Kadhai Chicken

Practically every North Indian restaurant will have Kadhai Chicken in the menu. “Kadhai” is the Indian curved-bottom wok. Kadhai chicken is not as spicy as the South Indian Masala Chicken and usually more colourful with the addition of red and green capsicums. As it is not a runny curry dish, the idea is for it to be scooped with a naan, chapatti or any other form of bread.

Preparation time:   30 minutes

Cooking time: 20 minutes

Serves:   5

750 g chicken, boneless and cubed

1 tablespoon chilli powder

2 teaspoons coriander powder

1 teaspoon turmeric powder

1 teaspoon cumin powder

2 tablespoons ginger-garlic paste

2 tablespoons lime juice

1 teaspoon salt

1 ½ tablespoons Thirumala Ghee

1 X 4 cm cinnamon stick

7 cardamoms

5 cloves

1 teaspoon fennel seeds, pounded coarsely

200 g onion, finely chopped

2 sprigs curry leaves (optional)

200 g tomatoes, blanched and finely chopped

120 g green capsicum, cut into 1.5 cm pieces

120 g red capsicum, cut into 1.5 cm pieces

1 teaspoon garam masala powder

2 tablespoons chopped coriander leaves


  1. First place the first eight ingredients in a bowl and mix well.
  2. Marinate the chicken pieces for about half an hour.
  3. Heat Thirumala Ghee in a pan and add the cinnamon stick, cardamoms, cloves and fennel seeds and fry till very aromatic.
  4. Add in the chopped onions and sauté till they turn golden brown.
  5. Add in the tomatoes and sauté till it becomes mushy.
  6. Now add in the marinated chicken pieces and stir fry over high heat for about 1 minute. Add in the green and red capsicum and garam masala and cook over medium heat. Stir occasionally till chicken is cooked thoroughly.
  7. Stir in the coriander leaves and remove from heat. Serve with rice or bread.



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