Kitchen Recipe Collection
Indian Chicken Karahi (Kadai Chicken)
A wildly popular, rustic, wok-tossed chicken curry characterized by its thick, spicy tomato base and chunks of crunchy bell peppers.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- bone-in chicken
- tomatoes (lots)
- onions
- bell peppers (capsicum)
- ginger-garlic
- coriander seeds
- cumin seeds
- dry red chilies
- black peppercorns
- ghee/oil
Equipment
- Large, heavy wok (Karahi or Kadai)
Instructions
- 1
Make Kadai Masala
Dry roast coriander seeds, cumin seeds, black peppercorns, and dried red chilies. Coarsely crush them in a mortar and pestle.
- 2
Heat Fat
Heat a generous mix of oil and ghee in a heavy Karahi (Indian wok).
- 3
Sauté Aromatics
Add finely chopped onions and sauté until they turn light brown.
- 4
Add Ginger-Garlic
Add lots of freshly crushed ginger and garlic. Sauté for 2 minutes.
- 5
Sear Chicken
Add the chicken pieces. Increase the heat and stir-fry vigorously until the chicken changes color completely and develops light brown spots.
- 6
Add Tomatoes
Add a large quantity of chopped or pureed tomatoes. (Karahi chicken relies heavily on tomatoes rather than onions for its gravy base).
- 7
Cook the Base
Cook on high heat until the tomatoes break down, release their juices, and the oil starts separating from the masala.
- 8
Spice the Curry
Add the freshly crushed Kadai Masala, turmeric, and salt. Mix thoroughly to coat the chicken.
- 9
Simmer
Cover the wok and cook on medium-low heat for 15 minutes until the chicken is tender.
- 10
Add Crunch
Remove the lid and toss in large cubes of bell peppers (capsicum) and a few onion petals.
- 11
Final Stir-fry
Turn the heat up to high. Stir-fry for 3-4 minutes so the gravy clings to the chicken and the bell peppers remain crunchy.
- 12
Garnish and Serve
Garnish with ginger juliennes and fresh coriander. Serve sizzling hot with Butter Naan or Parathas.
Cooking Tips
- The freshly pounded 'Kadai Masala' is the absolute soul of this dish. Do not substitute it with generic garam masala.
- The bell peppers must be added at the very end so they retain a firm, vibrant crunch.
Variations
- Kadai Paneer: A famous vegetarian equivalent using paneer cubes instead of chicken.
Chef's Notes & Storage
- A staple of 'Dhabas' (highway restaurants) across North India and Pakistan, famous for its rustic, spicy, and oily profile.
Nutrition Estimate
380 calories · 32g protein · 12g carbs · 22g fat · 4g fiber per serving
