Kadai Chicken Recipe (Restaurant Style) | Rich, Creamy & Thick Masala
Kadai Chicken Recipe is one of the most-loved recipes on the Dining With Ayesha YouTube channel, with over 729,000 views. This tried-and-tested restaurant-style recipe is loved for its juicy chicken coated in a rich, thick, and flavorful masala that’s bursting with authentic Indian flavors. Made with fresh onions, capsicum, tomato puree, aromatic spices, and a special kadai masala, this recipe is simple enough for home cooks yet tastes just like your favorite restaurant version. Whether you’re preparing a comforting family dinner or cooking for guests, this easy Kadai Chicken recipe delivers delicious results every time. Serve it hot with naan, roti, paratha, or jeera rice for a satisfying meal everyone will enjoy.
Kadai Chicken is a classic North Indian dish named after the traditional kadai, a deep, thick-bottomed cooking pan used to prepare curries and stir-fries. The dish is known for its bold flavors, freshly ground spices, and the signature combination of onions, tomatoes, capsicum, and chicken cooked over high heat. If you’re interested in learning more about the history and significance of the cooking vessel, you can read about Kadai on Wikipedia.
Ingredient Notes & Substitutions
Chicken: Bone-in chicken gives the best flavor, but boneless chicken thighs or breasts work well too. Reduce the cooking time if using boneless chicken.
Kashmiri Dried Red Chillies: These provide a vibrant red color with mild heat. If unavailable, use dried California chillies or a combination of paprika and a pinch of cayenne pepper.
Tomato Puree: I used store-bought tomato puree. If unavailable, blend 2 ripe tomatoes into a smooth puree. Tomato passata is another excellent substitute.
Capsicum: Green bell pepper gives the traditional restaurant-style flavor, but red, yellow, or orange bell peppers can also be used.
Fresh Cream: Heavy cream, whipping cream, or cooking cream all work well.
Kasuri Methi: Dried fenugreek leaves add the signature restaurant-style aroma. If you can’t find them, you can skip them, although the flavor will be slightly different.
Fresh Coriander: Also known as cilantro. If unavailable, garnish with chopped parsley for freshness.
Kadai Chicken
Ingredients
Ingredients For Kadai Masala
- 2 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1/2 tsp Fennel seeds
- 1/2 tsp Peppercorns
- 3 Whole kashmiri chillies
Ingredients for Kadai Gravy
- 500g Chicken
- 1/2 tsp Cumin seeds
- 2 Onions medium size
- 1 tbsp Ginger garlic paste
- 1/4 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1.5 tsp Coriander powder
- 5 tbsp Tomato puree (store-bought)
- 200 ml Water
- 3 tbsp Fresh cream
- 1/2 tsp Garam masla powder
- 1/2 tsp Kasuri methi roasted & crushed
- 3 tbsp Oil
Other ingredients
- 1 Green bell pepper (capsicum) large
- 1 Onion medium
- Fresh Coriander for garnish
Instructions
Prepare the Vegetables
- Finely chop 2 medium onions. Cut 1 medium onion into petals and 1 large capsicum into large squares. Keep aside.
Make the Kadai Masala
- Dry roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and Kashmiri dried red chillies for 30–40 seconds, or until fragrant.
- Let the roasted spices cool completely, then grind them into a coarse powder.
Sauté the Vegetables
- Heat 3 tablespoon oil in a pan over medium heat. Add the onion petals and sauté for 30 seconds. Transfer to a plate. Add the capsicum cubes and continue to sauté for 30 seconds. Transfer the sautéed capsicum to a plate and set aside for later use.
Cook the Kadai Chicken
- Add the cumin seeds to the same pan and let them crackle.
- Add the chopped onions and sauté until they turn light golden.
- Add the ginger-garlic paste and sauté for 2 minutes, or until the raw aroma disappears.
- Add the chicken and cook for 4–5 minutes, stirring continuously, until it changes color.
- Add the turmeric powder, red chilli powder, coriander powder, and salt to taste.
- Mix well and cook for 4-5 minutes.
- Add the tomato puree and mix well. Cook for 4–5 minutes, stirring occasionally, until the oil begins to separate. If tomato puree is unavailable, use 2 fresh tomatoes blended into a smooth puree.
- Now add the kadai masala which was prepared earlier. Cook for 2-3 minutes on low heat.
- Add 200 ml water and mix well. Cover the pan and cook for 15 minutes, or until the chicken is tender.
- Open the lid and give the chicken a good stir. Add the fresh cream, crushed kasuri methi, and garam masala powder.
- Mix well and cook for 2-3 minutes on low heat.
- Add the sautéed onion petals and capsicum. Gently mix until well combined and cook for 2 minutes.
- Finally, garnish with freshly chopped coriander leaves and serve hot with naan, roti, paratha, or jeera rice.
FREQUENTLY ASKED QUESTIONS
Can I make Kadai Chicken without capsicum?
Yes. While capsicum gives Kadai Chicken its signature flavor and texture, you can skip it if you don’t have it. The curry will still taste delicious.
Can I use boneless chicken for this recipe?
Yes. Boneless chicken thighs or chicken breast work well. Reduce the cooking time by a few minutes to prevent the chicken from drying out.
What can I use instead of Kashmiri dried red chillies?
If you can’t find Kashmiri dried red chillies, use dried California chillies or any mild dried red chillies. They add a beautiful red color with gentle heat. For a spicier kadai masala, you can add an extra pinch of regular red chilli powder.
Can I use fresh tomatoes instead of tomato puree?
Yes. Blend 2 ripe tomatoes into a smooth puree and use them in place of the store-bought tomato puree. Cook until the oil separates for the best flavor.
Why is my Kadai Chicken watery?
This usually happens if the tomato puree hasn’t cooked long enough or too much water is added. Simmer the curry uncovered for a few minutes until the gravy thickens.
Can I make Kadai Chicken ahead of time?
Yes. Kadai Chicken tastes even better after a few hours as the flavors develop. Store it in the refrigerator and reheat gently before serving.
How long does Kadai Chicken last in the refrigerator?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Can I freeze Kadai Chicken?
Yes. Allow the curry to cool completely, then freeze it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
What should I serve with Kadai Chicken?
Kadai Chicken pairs perfectly with naan, roti, tandoori roti, paratha, jeera rice, steamed basmati rice, or pulao.
What is the difference between Kadai Chicken and Butter Chicken?
Kadai Chicken is made with freshly ground spices, onions, capsicum, and a thick masala, giving it a bold and slightly spicy flavor. Butter Chicken has a smooth, creamy tomato-based gravy with a milder, buttery taste.
👩🍳 Pro Tips for Kadai Chicken
- Use bone-in chicken for the juiciest and most flavorful Kadai Chicken. If using boneless chicken, reduce the cooking time to prevent it from drying out.
- Dry roast the whole spices just until fragrant. Over-roasting can make the homemade kadai masala taste bitter.
- Adjust the spice level to your preference by increasing or reducing the regular red chilli powder. The Kashmiri dried red chillies mainly add color and mild heat, while the red chilli powder controls the overall spiciness.
- Cook the tomato puree until the oil begins to separate. This removes the raw tomato flavor and creates a rich, well-balanced masala.
- Sauté the onion petals and capsicum for only 30–40 seconds over medium-high heat. They should remain slightly crunchy, adding the signature texture and fresh flavor to restaurant-style Kadai Chicken.
- Add the sautéed onion petals and capsicum towards the end of cooking. This helps them retain their crunch and prevents them from becoming soft.
- Crush the kasuri methi between your palms before adding it to the curry. This releases its aroma and enhances the overall flavor.
- Adjust the consistency of the gravy by adding a little hot water if it becomes too thick while simmering.
- Let the Kadai Chicken rest for 5 minutes before serving. This allows the flavors to meld together for an even better taste.
💬 Did You Make This Recipe?
I hope you enjoy making this restaurant-style Kadai Chicken as much as I enjoyed sharing it with you! If you try this recipe, I’d love to hear how it turned out. Leave a comment and a star rating below—your feedback helps both me and other home cooks. ❤️
📸 If you recreate this recipe, share a photo on Instagram and tag @diningwithayesha using the hashtag #diningwithayesha—I’d love to see your creations!
If you enjoyed this Kadai Chicken recipe, don’t miss my Chicken Akbari Recipe – Its creamy, flavorful gravy and aromatic spices make it another must-try recipe for anyone who loves homemade restaurant-style Indian food.
