How to make Karahi chicken/kadai chicken recipe with step by step photos: No onion, no kadai masala powder, the easiest chicken kadai or chicken karahi recipe that tastes absolutely yummy. The recipe uses minimal ingredients & all the ingredients are probably already there in your kitchen pantry.

Serve this kadai chicken with roti, paratha, naan, or any flavored rice and enjoy the meal.
This recipe is named kadai chicken or karahi chicken as it is cooked in a kadai. Kadai/karahi is a deep circular cooking pot with two handles used in everyday Indian cooking.
This recipe calls for searing on high heat. Hence kadai is a perfect cooking pot to get the desired result. If you don't have a kadai use a deep wok or pan where you can sear easily.
Other than chicken this recipe requires ginger-garlic paste, a good amount of tomatoes, curd, green chilies and some regular ground spices. The dish is made without onion and any whole spices. The green chilies are added in the end just for flavor. You can keep the chillies whole or slit them before adding. Likewise the red chili powder can be substituted with spicy one.
Few more chicken curries, you may like to check
Tips
- Bone-in chicken tastes best. As the juices from the bones seep to the curry and enhance the taste.
- The consistency of the gravy should not be thin.
- Use red hybrid variety tomatoes and avoid the desi sour ones.
- Though a lot of tomatoes are used in this dish. But it does not add sourness. Rather it enhances the taste and flavor of the whole preparation.
- Try not to reduce the quantities of ground spices. As not many spices are used in this.
- Adjust the heat as per your tolerance. You can use whole green chilies or slit them. Likewise, you can use mild chili powder or a spicy one.
- Kasuri methi powder and fresh cilantro/coriander can be added at the end to enhance the flavor.
Chicken Karahi Step by Step preparation
- Heat a kadai. Add ghee. Once the ghee is hot enough, add salt followed by chicken. Continuously saute for 2 minutes over a high flame.
- Now add ginger-garlic paste and once again saute over a high flame until the chicken releases water.
- Next, add the diced tomatoes. Simmer the flame, cover, and cook the chicken for 15 minutes.
- Then with a tong remove the skin of tomatoes and saute to mix. Cover and cook until the excess liquid is reduced.
- Then turn off the flame. Add red chili powder, cumin powder, coriander powder, black pepper powder, garam masala powder, and whisked curd/yogurt. Stir continuously for a minute. Switching off the flame stops the curd from curdling.
- Now turn on the flame add green chilies, cover, and cook over low flame for a few minutes or until oil separates.
- Add kasuri methi powder and chopped coriander leaves if adding. Then turn off the flame and serve hot with roti, paratha, naan, or rice.
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Recipe
How to make Karahi Chicken | Kadai Chicken Recipe
Equipment
- Kadai with lid
Ingredients
- 750 grams bone-in chicken or 1.65 lbs
- 4 tablespoon ghee/oil
- 1.5 tablespoon ginger-garlic paste
- 5 medium-sized tomatoes diced into halves fresh, red, tight hybrid varieties
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1 teaspoon black pepper powder freshly ground
- 1 teaspoon garam masala powder
- ¼ cup fresh curd/yogurt whisked
- 5 fresh green chilies
- 1 teaspoon kasuri methi powder optional
- 2 tablespoon fresh coriander chopped optional
Instructions
- Heat a kadai. Add ghee. Once the ghee is hot enough, add salt followed by chicken. Continuously saute for 2 minutes over a high flame.
- Now add ginger-garlic paste and once again saute over a high flame until the chicken releases water.
- Next, add the diced tomatoes. Simmer the flame, cover, and cook the chicken for 15 minutes.
- Then with a tong remove the skin of tomatoes and saute to mix. Cover and cook until the excess liquid is reduced.
- Then turn off the flame. Add red chili powder, cumin powder, coriander powder, black pepper powder, garam masala powder, and whisked curd/yogurt. Stir continuously for a minute. Switching off the flame stops the curd from curdling.
- Now turn on the flame add green chilies, cover, and cook over low flame for a few minutes or until oil separates.
- Add kasuri methi powder and chopped coriander leaves if adding. Then turn off the flame and serve hot with roti, paratha, naan, or rice.
Notes
- Bone-in chicken tastes best. As the juices from the bones seep to the curry and enhance the taste.
- The consistency of the gravy should not be thin.
- Use red hybrid variety tomatoes and avoid the desi sour ones.
- Though a lot of tomatoes are used in this dish. But it does not add sourness. Rather it enhances the taste and flavor of the whole preparation.
- Try not to reduce the quantities of ground spices. As not many spices are used in this.
- Adjust the heat as per your tolerance. You can use whole green chilies or slit them. Likewise, you can use mild chili powder or a spicy one.
- Kasuri methi powder and fresh cilantro/coriander can be added at the end to enhance the flavor.
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