Spicy Kadai Chicken Recipe

By Tania chakraborty• January 21, 2026• 👁 28 views

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Description

Spicy Kadai Chicken Recipe (Restaurant-Style Kadai Murgh)

Ingredients

• Ingredients (Serves 4)
• For Kadai Masala (Fresh Ground Spice Mix):
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp fennel seeds
• 4-5 dry red chilies (Kashmiri for color + heat)
• 1 tsp black peppercorns
• 2-3 green cardamoms
• 1-inch cinnamon stick
• For Marination:
• 500g chicken (bone-in or boneless, cut into medium pieces)
• ½ cup thick curd/yogurt
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chili powder
• ½ tsp salt
• For Gravy:
• 3-4 medium tomatoes (finely chopped or pureed)
• 2 medium onions (finely chopped)
• 1 large green bell pepper (capsicum) – cut into cubes
• 1 large onion – cut into petals
• 2-3 green chilies (slit)
• 1 tbsp ginger-garlic paste
• 2-3 tbsp oil or ghee
• 1 tsp kasuri methi (dry fenugreek leaves)
• ½ tsp garam masala
• Salt to taste
• Fresh coriander leaves (chopped) for garnish
• 1-inch ginger julienne for garnish

Method

1. Step-by-Step Instructions
2. Dry roast kadai masala: On low flame, roast all kadai masala ingredients for 2-3 minutes until fragrant. Cool and grind to a coarse powder. Keep aside.
3. Marinate chicken: Mix chicken with curd, ginger-garlic paste, turmeric, red chili powder and salt. Let it rest for 30 minutes (or overnight in fridge for best taste).
4. Cook chicken: Heat oil/ghee in a kadai/wok. Add chopped onions and sauté until golden. Add ginger-garlic paste and green chilies, cook for 1 minute.
5. Add tomatoes & spices: Add chopped tomatoes and cook until they become soft and oil separates (bhuno well for authentic taste). Add 2-3 tbsp of prepared kadai masala, salt, and sauté for 2 minutes.
6. Add marinated chicken: Add marinated chicken and cook on high flame for 5-7 minutes until it changes color. Then cover and cook on low-medium flame for 10-12 minutes until chicken is tender and gravy thickens.
7. Add veggies: Toss in onion petals and bell pepper cubes. Cook for 3-4 minutes on high flame (keep them slightly crunchy).
8. Finish: Crush kasuri methi between palms and add it along with garam masala. Mix well. Garnish with fresh coriander and ginger julienne.
9. Pro Tips:
10. Use bone-in chicken for richer flavor.
11. Don’t overcook bell peppers – they should stay crisp.
12. Adjust spice level with more/less red chilies.

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