Kadai chicken is a delicious Indian stir-fried dish. The chicken is cooked with tomatoes, spices, aromatics, and chilies, creating a thick, flavorful, and spicy coating around the tender chicken without forming a runny sauce.
Kadai Chicken (Indian Chicken Stir Fry)
Kadai chicken, or chicken karahi, is a popular dish in North India and Pakistan, especially well-loved in street-side eateries known as dhabas. Cooked at high heat in an iron wok (kadai), this stir-fried dish is drier than a typical saucy chicken curry.
The chicken is stir-fried continuously with fresh tomatoes, spices, garlic, ginger, and chilies, so that it cooks quickly at high temperature until tender. As the tomato juices evaporate, they form a thick coating around the chicken pieces, while the oil separates to give a glistening finish. The spices and chilies provide a peppery, spicy, and savory taste.
The browning reaction (Maillard reaction) that occurs when searing the chicken at high temperature is crucial for the taste of kadai chicken. This needs to happen quickly, which can only occur at high heat. Remember, in this step, we are just browning the surface, not fully cooking the chicken.
Since this recipe requires frequent stirring, it may be a good idea to plan cooking it while handling other prep work in the kitchen. Texture is also an important feature of this dish. Julienned ginger and crushed spices contribute to its signature taste. Water is not added, as the chicken cooks with the juices released from the tomatoes.
Key Ingredient Notes
- Cooking Oil: Use high-smoke-point oil like avocado or peanut oil for high-heat cooking. Start with ¼ cup, adding more if needed, or drain excess oil after cooking.
- Chicken: Bone-in (adds flavor), skinless, and fat-trimmed chicken thighs or leg quarters are ideal. Cut into small, uniform pieces for quick, even cooking and flavor absorption. Larger pieces would be hard to stir-fry and may not cook through. Avoid chicken breast for a more authentic taste.
- Aromatics: This dish does not require onions, as is typical in most Indian recipes. Plenty of freshly crushed garlic and ginger are essential for the characteristic flavor and texture. Kadai chicken has a prominent ginger flavor, as extra julienned ginger is added at the end of cooking.
- Tomatoes: Use firm Roma tomatoes, as juicier varieties make the dish too saucy. Sweet tomatoes work best; add a pinch of sugar if they are too sour. Cut into large pieces to retain some texture.
- Spices: Crushed cumin and coriander seeds, along with Kashmiri chili powder (for milder heat and color) or smoked paprika for a smoky flavor, enhance flavor and texture. If you don’t like biting into spices, you can simply use ground spices. Good quality store-bought or homemade garam masala works well, added partly during cooking and the rest at the end for freshness.
- Chilies: Green chilies, red pepper flakes, and black pepper provide a spicy, peppery kick. Coarse spices also add texture.
- Butter/Ghee: Traditionally made with ghee (dhaba-style), this homemade version can use oil with optional butter added at the end for richness.
Step-By-Step Visual Overview
Here are step-by-step photos showing how to make kadai chicken. Full printable recipe with measurements are below at the end of the blog post.
- Heat Oil & Sear Chicken: Heat oil in a wok or shallow cast-iron dish at medium-high. Pat dry chicken, place in pan, and sear both sides on high until golden.
- Add Aromatics: Add garlic and ginger, stirring until raw aroma fades.
- Add Tomatoes & Spices: Mix in tomatoes and spices. Cook, stirring, until chicken is tender and tomatoes release juices. Add bay leaves during cooking.
- Simmer & Thicken: Add remaining garam masala, chilies, cilantro, and ginger. Simmer on low-medium heat until sauce thickens.
- Final Touches: Stir in crushed cumin, coriander seeds, and butter (if using). Garnish with cilantro and ginger.
Top Tips
- Use a well-seasoned wok or an enameled cast-iron dish for even stir-frying and efficient evaporation of excess juices. Cast iron reaches high temperatures for quick cooking and allows for adequate searing without sticking. Avoid uncoated cast iron, as the acidity from fresh tomatoes can react with the surface.
- Searing: Pat the chicken dry before adding it to the pan for better browning. To prevent sticking, let it brown sufficiently before flipping.
- Typically, avoid using a lid to maintain the stir-fried texture. If the chicken hasn’t cooked through, cover briefly to finish cooking, then uncover to evaporate any excess juices.
- Fresh Garnishes: Add fresh chilies, cilantro, and ginger just before serving for a bright, fresh taste.
Note: I cooked twice the amount of the recipe in a cast-iron casserole dish as my wok was unavailable, but a wok works best for this recipe.
How To Serve
Serve kadai chicken hot with naan or basmati rice. You can also enjoy it with non-traditional alternatives like quinoa or couscous. Pair it with mushroom biryani for a more elaborate meal. Add sides such as kachumber and Indian pickles.
Nutrition Notes
This dish is free from gluten, eggs, nuts, dairy, soy, and grains. The recipe does use a fair amount of oil due to the stir-frying process. However, we use lean chicken (trimmed fat and skin removed) and avocado oil.
To make it lighter, you can scoop out any excess oil that surfaces on the top after cooking. Pair with vegetable sides for a complete meal.
More Indian Chicken Recipes
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Kadai Chicken Recipe
Ingredients
- ¼ to ⅓ cup cooking oil with a high smoke point, like avocado or peanut oil
- 1½ lbs chicken thighs skinless, bone-in, cut into small pieces (2 to 3 inches)
- 6 to 8 garlic cloves crushed or grated
- 2 tablespoons freshly grated ginger
- 1 lb roma tomatoes quartered, not overly juicy
- Salt to taste (about 1½ teaspoons)
- 1 teaspoon Kashmiri chili powder cayenne pepper or 2 teaspoons paprika
- 1½ teaspoons freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon garam masala divided
- ½ teaspoon ground cumin or 1 teaspoon if not using cumin seeds below
- ½ teaspoon ground coriander or 1 teaspoon if not using coriander seeds below
- ½ teaspoon ground turmeric
- 2 bay leaves
- 2 green chilies slit lengthwise, or serrano peppers
- ¼ cup chopped cilantro
- 3- inch fresh ginger julienned (about 3 tablespoons)
Optional
- ½ teaspoon cumin seeds freshly crushed
- ½ teaspoon coriander seeds freshly crushed
- 1 tablespoon butter or ghee
Equipment
Instructions
- Sear Chicken: Heat the oil in a wok or shallow cast-iron dish at medium high. Pat dry the chicken pieces using paper towels and add them to the pan in a single layer. Raise the heat to high and sear on both sides until golden and the juices evaporate, about 3 to 4 minutes per side.
- Aromatics: Add the crushed garlic and ginger, stirring until the raw aroma fades, about 3 to 4 minutes.
- Tomatoes & Spices: Add the tomatoes, salt, chili powder, black pepper, red pepper flakes, ½ teaspoon garam masala, ground cumin, ground coriander, and turmeric. Cook, stirring to avoid sticking, until the chicken is tender and the tomatoes release their juices, about 20 to 25 minutes. Add the bay leaves during cooking.
- Simmer: Stir in the remaining garam masala, green chilies, 3 tablespoons cilantro, and 2 tablespoons julienned ginger. Reduce heat to low-medium and simmer, uncovered, for 5 more minutes, stirring to evaporate the excess juices and thicken the tomatoes. Adjust seasonings as needed.
- Tip: The tomatoes should coat the chicken pieces without forming a gravy. The oil should have separated and trickled to the surface. If needed, drizzle more oil to stir-fry.
- Final Touches: Stir in the crushed cumin seeds, coriander seeds, and butter (if using). Garnish with the remaining cilantro and julienned ginger.
Notes
- Equipment: For best results, use a well-seasoned iron wok or a shallow enameled cast-iron dish.
- Heat: Cook at medium-high if your equipment gets too hot or the dish starts burning.
- Storage: Refrigerate for 4 to 5 days, or freeze for up to 3 months. Thaw and reheat in a microwave, on the stovetop, or in the oven. Add a sprinkle of water if needed but avoid making it too saucy.
- Nutrition facts does not include added salt.
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