Go Back
+ servings
Top shot of a round pan shows chicken drumsticks coated in rich red curry with a garnish of dry fenugreek and cilantro on brown mat on a white background.
Print

Kadai Chicken | Karahi Chicken

This kadai or karahi chicken is a popular Indian chicken curry recipe that is a very popular Indian restaurant curry. Try this easy recipe.
Course Main Course | Curry
Cuisine Indian, North Indian | Uttar Pradesh | Punjabi
Keyword kadai chicken curry, karahi chicken curry
recipe kadai chicken curry, karahi chicken curry
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 379kcal
Author Rachna Parmar

Ingredients

  • 1 lb. chicken or 500 gm.

For kadai powder

  • 2 tsp. coriander seeds
  • ½ tsp. pepper
  • 1 tsp. cumin
  • 1 tsp. fennel seeds
  • 2 tsp. oil/ghee
  • `10 cashewnuts for paste or 2 tbsp. cream
  • 1 tsp. cumin seeds
  • ½ tsp. turmeric powder
  • 1 tsp. garam masala
  • 2 tsp. Kashmiri chilli powder or paprika for colour
  • 1 tsp. cayenne or red chilli powder
  • 2 cups tomato puree or 4 medium tomatoes pureed
  • 2 onions finely chopped
  • 2 tsp. ginger-garlic paste
  • 1 tsp. salt

Garnish

  • 1 tsp. kasuri methi
  • 1 tsp. cilantro chopped

Instructions

  • Dry roast the kadai masala spices on low flame and powder them. Keep aside.
  • Heat oil/ghee in a pan. Add 1 tsp. cumin seeds. Let them sputter. Add in the chopped onion along with ginger-garlic paste.
  • Cook well till the raw smell of the masala goes away.
  • Add in the chicken pieces along with kadai masala, ½ tsp. garam masala, 1 tsp. Kashmiri chilli powder (or paprika), 1 tsp. cayenne (optional), ½ tsp. turmeric powder and salt. Saute on low flame till the chicken is well seared or browned.
  • Add in the tomato puree along with the cashew paste. If using cream in the end, skip cashew paste.
  • Mix well and cook covered on low flame.
  • Once the chicken is falling off the bone, it is done. Garnish with kasuri methi (dried fenugreek) and cilantro leaves. Serve hot with this naan.

Notes

1. This curry is medium spicy. You can adjust the heat as per your taste.
2. The time of cooking may vary depending upon the chicken pieces that you use and the pan you cook it in.
3. Making the spice mix does elevate the dish but you could easily use store-bought masala.
4. This dish is generally served with a thick gravy with the curry clinging to the chicken pieces. You could make it runnier depending upon your preference.
5. You can garnish with 2 tbsp. cream to make the gravy richer. I use 10 cashewnuts instead soaked in hot water for 10 minutes and then ground to a paste to make the curry richer.
6. Adjust salt as per taste.

Nutrition

Calories: 379kcal | Carbohydrates: 23g | Protein: 26g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 606mg | Potassium: 1062mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2668IU | Vitamin C: 22mg | Calcium: 112mg | Iron: 7mg