Among the numerous chicken recipes I cook for my family, this karahi chicken recipe is highly cherished. It may seem like an exaggeration to say I have hundreds of chicken recipes, but considering that my partner and I cook chicken three times a week, its not far from the truth. This restaurant-style Kadai chicken recipe is very important to us, and I think it’s time I brought it to your attention.
Indian food lovers love chicken kadai, which is also called chicken karahi. It is a tasty chicken dish made with juicy chicken pieces cooked in a thick, fragrant gravy full of spices.
What is Kadai Chicken?
Cooked and served from a kadai, a type of cooking tool, kadai chicken is what it sounds like. Kadais are used a lot in Pakistani and Indian food. They go by a few different names, but the most common ones are kadai, karahi, and kadhai.
A kadai is a round, deep cooking pot that is similar to a Chinese wok but with a tighter diameter and steeper, taller sides Thick, and with a heavy rounded bottom, a kadai traditionally is made from cast iron, but stainless steel, copper, brass, aluminum and enamel versions also have become popular, as are flat-bottomed versions that are more sturdy on North American-style stoves A kadai has two looped handles, one on either side, to allow ease of transportation from the place of cooking to where it will be served.
This type of pot is used for frying foods. Its shape allows deep frying with the minimum amount of oil while containing any hot splatter. This type of pot also routinely is used for stir fries and stews, especially curries.
There are a lot of different ways to spice kadai chicken, but most of them have some things in common. Among these elements are onion, garlic, ginger, tomatoes and chilies. It starts with these things and oil or ghee, which are then mixed with different kinds of spices.
Cardamom, turmeric, coriander, cumin, and peppercorns are some of the spices that may be added. Others include bay leaves, cinnamon, fenugreek, cloves and garam masala. Capsicum also is commonly added to this dish. Kadai chicken cooks quickly and makes a dry, thick, spicy red curry that is usually served with roti, paratha, rice, or bread.
How is Kadai Chicken Cooked?
There are a few common methods for cooking kadai chicken:
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The traditional method – Chicken pieces are cooked in a kadai with spices like ginger, garlic, onions, tomatoes and chili peppers. Whole spices like cumin, coriander, cinnamon, cloves etc. are added and cooked until tender. No creamy element is added.
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The restaurant style method – This is a modernized version that includes onions, bell peppers and a creamy element like cashews, yogurt or cream. The onion and peppers provide a sweetness and smokiness. The creamy element provides richness.
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The fusion method – Many modern recipes incorporate elements like soy sauce, chili sauce or Worcestershire sauce. This imparts an umami flavor.
Regardless of the exact recipe, the basic process is similar:
- Heat oil/ghee in a kadai
- Add whole spices and let splutter
- Add onions and cook until golden brown
- Add garlic, ginger, chili paste and cook briefly
- Add chicken pieces and cook until pale
- Add spice powders like coriander, cumin, turmeric, chili powder
- Add tomatoes and cook until oil separates
- Simmer until chicken is tender and gravy is thick
- Finish with creamy element, garam masala, cilantro
The key is to cook the chicken slowly so it becomes extremely tender in the flavorful gravy.
What Does Kadai Chicken Taste Like?
Kadai chicken has a complex medley of flavors. It provides a symphony of sweet, sour, spicy and savory tastes.
The foundation flavors come from the onions, tomatoes, ginger and garlic. Onions provide sweetness, tomatoes contribute sourness, while garlic and ginger offer pungency.
The spices layer on more complexity. Coriander has a citrusy, floral note. Cumin provides earthiness. Turmeric lends a bitter, medicinal taste. Chili powder brings heat. Garam masala offers a blend of aromatic spices.
When combined in the right balance, these flavors create a tantalizing curry that is rich, bold and addictive! The chicken soaks up all the sauce and turns succulent and flavourful.
The optional creamy ingredient like cashews, yogurt or cream contributes richness and helps mellow out the acidity. This makes the gravy more luscious.
Some modern recipes also include onions and bell peppers. The peppers are charred for a subtle smoky flavor. Soy sauce or other umami seasonings also enhance savoriness.
In short, kadai chicken offers a complex medley of sweet, sour, spicy and savory flavors in every bite! The chicken and gravy are packed with taste.
What are the Origins of Kadai Chicken?
Kadai chicken traces its origin back to the Indian subcontinent. It likely originated in the mountainous regions of North India and Pakistan.
The dish has evolved over the years into different regional variations:
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In North India, the original version was called “karahi chicken”. It used only meat, spices and tomatoes – no onions or peppers.
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The restaurant/fusion version with onions, peppers and creamy element emerged later. It was called “chicken kadai” after the kadai pot.
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In Pakistan, “karahi” refers to the vessel while “kadai” means food cooked in a karahi. Chicken karahi remains popular there.
Despite the variations, the basic cooking method in a karahi pot has remained integral. The dish is now loved all over India, Pakistan and the world!
What Goes Well with Kadai Chicken?
Kadai chicken is usually served with some kind of bread or rice:
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Breads like naan, roti, paratha, kulcha absorb the gravy beautifully. Plain rice, jeera rice, biryani are also excellent partners.
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A cooling raita is often served alongside to offset the heat.
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Some popular side dishes are onion salad, cucumber raita, plain yogurt, tomato onion salad, boondi raita etc.
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For drinks, lassi, chaas, nimbu pani are refreshing choices. Chai is another excellent pairing.
Kadai chicken also pairs well with other rich curries like butter chicken, dal makhani, paneer dishes etc. The gravy has enough depth to hold up with all kinds of sides.
Tips for Making the Best Kadai Chicken
Here are some tips to make restaurant-quality kadai chicken at home:
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Use the right mix of spices – Getting the spices right is key. Play with the proportions and use fresh spices. Kadai masala is a handy blend.
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Cook it low and slow – Gentle, slow cooking allows the chicken to become very tender and soak up the flavors.
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Use a heavy bottomed kadai – For the most authentic flavor, cook in a cast iron or heavy bottomed kadai.
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Balance sweet and sour – Use ripe tomatoes and onions to balance the sweet and sour flavors.
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Finish with creaminess – A bit of cashews, yogurt or cream provides a luscious finish.
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Garnish with coriander – Fresh coriander adds brightness and freshness.
Common Questions about Kadai Chicken
Here are answers to some frequently asked questions about this popular dish:
Is kadai chicken spicy?
Kadai chicken can range from mildly spicy to very spicy depending on the quantity and type of chili peppers used. Most recipes are moderately spicy but the heat can be adjusted.
What is the difference between kadai and karahi?
Karahi refers to the wok-like cooking vessel. Kadai means food cooked in that vessel. So chicken cooked in a karahi is called chicken kadai.
Can you make kadai chicken without onion?
Yes, you can make kadai chicken without onions. The traditional version omitted onions. Use garlic, ginger and tomatoes for flavor instead.
What oil is best for kadai chicken?
Ghee and peanut oil are good choices as they can withstand high heat well. Olive oil can also be used.
What cut of chicken is ideal?
Boneless chicken thighs with skin work very well. Breast pieces can dry out. You can also use bone-in chicken on the bone for more flavor.
The Popularity of Kadai Chicken
Kadai chicken has become immensely popular not just in India but worldwide. Its complex flavors, aromatic spices and succulent chicken pieces make it a hit.
The dish is now a staple menu item at Indian restaurants globally. It also features frequently on restaurant menus across Asia and the Middle East.
As Indian cuisine gains more mainstream popularity in Western countries, kadai chicken is bound to become even more ubiquitous! The incredible flavors of this curry make it hard to resist.
So next time you are craving a rich, flavorful curry, try out chicken kadai! This incredible dish will transport your tastebuds on an unforgettable flavor journey.
Check out our video for how to make authentic Karahi Chicken at home
If you want to prepare street-style karahi chicken, the most crucial tip is to ensure you have a karhai or wok. This piece of equipment is essential for the cooking process. Additionally, it is recommended to use bone-in chicken rather than boneless chicken. This is because the recipe calls for cooking on high for 20 to 25 minutes, and bone-in chicken works better with this method. Lastly, for an authentic restaurant-style taste, consider creating your own spice blend when cooking karhai chicken at home.
Karhai chicken is a popular and delicious dish that is enjoyed by many people all around the world. This dish is called karhai chicken because of the wok or karhai used in its preparation. The karhai is a unique cooking utensil that is widely used in the Indian subcontinent and is known for its distinctive shape and size.
the type of chicken you use. It is recommended that you use bone-in chicken for Karhai chicken as it requires a longer cooking time. For this reason, the bones help the meat stay moist and avoid drying out while it’s cooking. Additionally, using bone-in chicken also adds to the overall flavor of the dish. One of the best things about cooking at home is that you have the freedom to experiment with different flavors and spices. To truly achieve that authentic restaurant-style taste, it is recommended that you make your own spice blend. This allows you to customize the flavor to your liking and adjust the spice level to suit your taste buds.
For this dish, you need a Karhai or wok because it lets the food cook evenly and keeps it from sticking to the bottom of the pan. Also, this dish is named after the tool that was used to make it, so you have to use that tool.
Karahi Chicken- Debjani’s note
When it comes to making the perfect karahi chicken, authenticity is key. Rest assured that the recipe I follow is as close as possible to the mouth-watering dishes we see on YouTube. But before we dive into the recipe, lets take a moment to appreciate the iconic dish that is karahi chicken.
This delicious curry is a staple in Pakistani and Indian cuisine, and is loved for its rich and bold flavors. The dish gets its name from the karahi, a traditional cooking utensil used in South Asian cuisine. This wok-like pan is perfect for cooking the chicken and spices together, creating a dish that is bursting with flavor and aroma.
Although Karhai Chicken is a gravy-based, spicy chicken curry, the ingredients can vary slightly in India and Pakistan to cater to regional preferences. Some versions of the dish may include yogurt, cream, or coconut milk to give the curry a creamy texture. The use of different vegetables such as bell peppers (or green chili), onions, and tomatoes also adds to the flavor and richness of the dish. However, I use the common ingredients mostly used in a regular street-style Kadhai Chicken.
See the recipe card for quantities
When making Karahi Chicken, I usually use bone-in chicken pieces, such as thighs or drumsticks, as they add more flavor to the dish.
As for the spices, I prefer to make my own blend of Karahi Chicken Masala rather than buying Karahi Chicken Masala at the store. This allows me to adjust the spices to my taste and create a unique flavor profile.
When it comes to the heat level, I switch between using green chilis and green capsicums (which are basically just peppers) depending on how spicy I want it. The green chilis add a nice kick to the dish, while the green capsicums provide a milder flavor.
What makes this dish so special is the name itself, which is derived from the type of utensil used to cook this delightful chicken curry. The kadhai or karhai, also known as a wok, is a deep, circular-shaped cooking vessel that is commonly used in South Asian cooking. The karhai or kadhai is made of either cast iron or stainless steel and is perfect for cooking this dish due to its ability to evenly distribute heat. This ensures that the chicken is cooked to perfection and the flavors are infused into the meat.
Before cooking the Kadhai Chicken, I prepare the spice blend in advance and incorporate it into the dish. As for storage, I keep the curry refrigerated for a maximum of one or two days, but no longer.