Kadhai Chicken- a spicy delectable Indian curry


Just the thought of it makes my mouth water! I am a big fan of spicy Indian curries and flavors and on some days I crave a spicy Indian curry more than anything. So one evening a few days back we decided we wanted to have Kadhai (means Wok in Hindi) Chicken and we don’t really have very many options around here for that. So I took it upon myself to make it at home and have it with basmati rice! It is so amazing that I used the same kind of spices that I put in my Chicken Biryani and Chicken Curry and yet it tasted so different and I must say authentic. Just a slight change in technique and you have this wonderful restaurant/ dhaba-style Kadhai Chicken. I outdid myself- absolutely! A vegetarian option for this can be made using paneer instead of the chicken and also by reducing the cooking time.

Also- TGIFF. Wondering if the two F’s were a typo? No. Thank God it’s Fiesta Friday! 🙂 Angie from The Novice Gardener is hosting Fiesta Friday 2 this week and everyone is invited. We would also like to thank Angie for featuring our Chicken Burrito Bowl on Fiesta Friday Features- our first and we are so proud! 🙂 You can check out our post featured here– just scroll down the page and you’ll see it.

So here is how I made Kadhai Chicken-

Kadhai Chicken- a spicy delectable Indian curry

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 4 servings


  • 6-8 pieces chicken (we used about 4 boneless thighs and 2 leg pieces)
  • juice of one lime
  • 3-4 teaspoons coarsely ground roasted spices (mentioned below)
  • 3-4 tablespoons olive oil (for a richer flavor you can use clarified butter as well but don’t forget those calories!)
  • 1 teaspoon cardamom powder
  • 3-4 cloves
  • 1 bay leaf
  • 2 medium onions, sliced
  • 3 teaspoons ginger garlic paste
  • 3 medium tomatoes, pureed
  • 1 chopped green chilli
  • a pinch of turmeric powder
  • ½ teaspoon red chili powder
  • Salt to taste- start with about ½ teaspoon
  • 1 teaspoon garam masala powder
  • ¼ of a small green bell pepper, chopped into bite sized pieces
  • 1 tablespoon freshly chopped coriander leaves
  • For the ground roasted spices
  • 1 teaspoon cumin seeds
  • 2 teaspoons whole black pepper
  • 2 teaspoons coriander seeds
  • 2 dried red chilies
  • 1 small stick of cinnamon
  • 1 teaspoon salt


  1. Dry roast the ground roasted spice ingredients for about 5 minutes until the spices start to release some flavor. Allow this to cool and then coarsely grind these in your spice mixer.
  2. Use half of the ground roasted spices to marinate the chicken together with the lime juice and set aside at least for about half an hour.
  3. In a wok (or kadhai) or a heavy bottom pan, heat the oil on medium heat and add in the cardamom powder.
  4. Once this starts to release flavor (which should take about a minute or so) add in the cloves and bay leaf and allow this to flutter for a minute.
  5. Then add in the onions and ginger garlic paste and sauté for about 5-7 minutes.
  6. Next, add in the tomatoes and green chilli and sauté for about 3-4 minutes.
  7. Now add in the turmeric powder, red chilli powder, salt, remaining ground roast spices and the chicken pieces and mix well.
  8. Allow this to cook on high heat for about 7-10 minutes until the chicken browns a little from the outside.
  9. You can then reduce the heat to medium low. If the pan looks dry, add in a few splashes of water and cover and cook for another 20-25 minutes until the chicken is cooked. Keep adding splashes of water every now and then if it gets too dry.
  10. Then add in the green bell peppers and mix well and only for another 2-3 minutes.
  11. Garnish with fresh coriander and serve with steamed rice or chapattis!




  1. its good and simple i loving it…………

  2. Gotta love a good chicken curry dish! Yours looks delicious!

  3. The recipe sounds and looks great! I also like the TGIFF! 😀

  4. It looks more than just delectable 🙂

  5. This looks delicious! I am totally craving a spicy Indian curry tonight

  6. Pingback: Fiesta Friday #2 | The Novice Gardener

  7. Mmm, I want some. How come your food always looks so mouth-watering? This is a variation of chicken curry, yes? I haven’t made curry in a long time. I think I should do something about it, don’t you think? Thanks for joining the party. Hope you’re having fun! XOXO

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