Restaurant Style Chicken Kadhai
This is a popular restaurant-style chicken gravy made with tomatoes and minimal spices. Kadhai Chicken or Kadhai Murg pairs well with hot naan or rotis.
Servings 4
Ingredients
For Kadhai Spice Powder
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
Kadhai Ingredients
- 700 grams chicken cut into medium pieces with bones
- 400 grams tomatoes each tomato cut into 4 pieces with the skin
- 2 green chilies spicy
- 1 tablespoon homemade ginger garlic paste combined
- ½ teaspoon crushed black pepper not fine powder
- 1 teaspoon red chili flakes add more if you want spicy
- ½ teaspoon garam masala powder
- 3 tablespoon yogurt whisked well
- 1 teaspoon Kashmiri red chili powder
- 6 big green chilies non-spicy
- ¼ cup coriander leaves finely chopped
- 1 tablespoon ginger julienned
- 5 tablespoons ghee or cooking oil
- 1 teaspoon salt or as per taste
Instructions
For Kadhai Masala
- Heat a small non-stick pan for 1 minute on low flame. Dry roast coriander and cumin seeds for 1 minute. Roughly crush the seeds to get a coarse powder. Avoid grinding to a smooth powder.
For kadhai gravy
- Preheat a wide kadhai or wok on low flame for 5 minutes.
- Now add ghee (clarified butter) and wait for a few seconds. Then add all the chicken pieces without overlapping each other. Gently fry the chicken pieces in ghee for 2 minutes in medium hot oil and then add the salt.
- Keep stir-frying for 5 more minutes on low flame. By doing this step, the chicken pieces will remain intact.
- Add ginger and garlic paste and continue to cook in oil for another 5 minutes.
- Once the raw smell of ginger garlic paste disappears, it is time to add the tomatoes, spicy green chilies, and 1/2 cup of water.
- Cover and cook on slow flame for 10 minutes.
- Now you can easily remove the tomato peels. Slightly mash the cooked tomatoes with a wooden spoon.
- Add kadhai masala, crushed black pepper, red chili flakes, garam masala powder, Kashmiri red chili powder, and yogurt.
- Stir well and now you will find a lot of moisture in the gravy that looks too watery.
- Add large non-spicy chilis and cook the gravy without placing the lid until the gravy thickens. This will take around 5 to 7 minutes.
- Finally, taste and add salt if needed. Garnish with chopped coriander leaves and ginger juliennes.
- Serve hot with roti, naan, or paratha.
Video
Notes
Note: For kadhai masala, make a coarse powder and not a fine one. Black pepper should also be roughly crushed.
Cut each tomato into 4 pieces along with the skin.
If you feel the ghee or oil used is a lot, you can remove the excess fat after the kadhai has been cooked.
Cut each tomato into 4 pieces along with the skin.
If you feel the ghee or oil used is a lot, you can remove the excess fat after the kadhai has been cooked.