Sunday, April 17, 2016



Kadai chicken is also known as Karahi chicken / kadayi chicken / Gosht karahi which is mainly a Spicy North Indian dish. It is said that this dish is prepared in a special utensil called kadai / karahi and is named after that. The use of freshly roasted ground spices and pureed tomatoes makes it different from other chicken curries / gravies. Any way its very delicious to taste with an inviting texture and the aroma of freshly ground spices can make anyone hungry.Here is the recipe showing how to make karahi / kadai / kadayi chicken. 

kadai chicken kadayi chicken recipe roast gravy kerala chicken


Chicken                         - 500g, cut into fine pieces
Onion                            - 2 small, finely chopped
Tomatoes                       - 2 nos, pureed
Ginger garlic paste       - 1 tbsp
Turmeric powder           - half tsp
Red chilly powder         - 1 tsp
Kashmir red chili powder  - 1 tsp ( for color)
Kadai masala powder        - 2 tsp ( recipe given below)
Curd                                  - 1 tsp, optional
Lemon juice                      - 1 tbsp
Bay leaves, cinnamon stick, cloves, cardamom - 2 piece each
Coriander leaves chopped or curry leaves


Coriander seed                   - 1 tbsp

Cumin seed                        - 1 tsp
Dried red chilly                  - 4 nos
Pepper corns                      - 8 nos
Dry roast these spices until it release a nice aroma and slight brown in color. Let it cool and grind them coarsely. Set aside.


  • Marinate the chicken with red chili powder, salt and lemon juice until the gravy is done.
  • Heat oil in a wok (kadai ) and saute all the dry garam masalas like bay leaves, cinnamon stick, cloves, cardamom. Saute for a while and then add onion, ginger garlic paste. Saute it until golden.
  • Now add the kadai masala powder along with turmeric powder, kashmir chili powder, saute for few seconds.
  • Then add the pureed tomato, curd and close the lid.
  • Cook until tomatoes are done and the oil separates. Now add the marinated chicken along with salt.
  • Cook on a low flame stirring occasionally until chicken is well cooked and the oil floats on the top.
  • Garnish with chopped coriander leaves or curry leaves.

No comments: