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Chicken karahi served in a brass bowl with naan and rice

Kadai Chicken

Kadai chicken is a delicious chicken curry, cooked in a spiced cashew and tomato-based gravy. Restaurant-quality kadai or karahi chicken dish can be made with ease at home with this recipe!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6
Calories 261kcal
Author Shinta


  • Wok


  • 1 tablespoon oil or ghee
  • 2-3 whole dried red chillies
  • 2 bay leaves
  • 1 teaspoon cumin
  • 2 large chopped onions
  • 1.5 tablespoons ginger-garlic paste or minced ginger and garlic
  • 1 can tomatoes
  • 1 teaspoon Kashmiri Chili powder
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • ¼ cup cashewnuts soaked in warm water for 30 minutes, then ground to a paste
  • 700 grams chicken approximately 3 large chicken breasts, cut into pieces
  • Salt as per taste
  • 1 Green bell pepper de-seeded and cut into cubes
  • 1 large onion cut into cubes
  • Chopped coriander to garnish


  • In a wok (or kadai), heat some oil or ghee.
  • Once the oil is hot, add the whole red chilies, bay leaf and cumin.
  • Heat for a couple of minutes, until the cumin starts to sputter slightly.
  • Add the chopped onions and sauté until lightly browned.
  • Add the ginger and garlic paste and sauté again.
  • Add the can of tomatoes and mix well. Cook, stirring regularly until the liquid leaves the sauce and it thickens.
  • Add the Kashmiri chili powder, turmeric powder, garam masala, coriander powder and mix well.
  • Cook for a couple of minutes, stirring untill the sauce is mixed well with the spices.
  • Add the cashew nut paste and mix well.
  • Add the chicken pieces, salt and mix well.
  • Cook on low to medium heat until the sauce has reduced, and the chicken is done. Keep aside.
  • In a separate saucepan or frying pan, heat some oil or ghee.
  • Once the oil or ghee is hot, add the bell peppers and onion. Sauté until the onions are slightly brown. Turn off the heat.
  • Transfer the sautéed bell peppers and onions to the wok with the chicken, stir and mix well to combine. Simmer the curry for 2 minutes more.
  • Garnish with a squeeze of lime (optional) and chopped fresh coriander leaves.



Calories: 261kcal | Carbohydrates: 10g | Protein: 17g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 68mg | Potassium: 361mg | Fiber: 2g | Sugar: 4g | Vitamin A: 426IU | Vitamin C: 43mg | Calcium: 33mg | Iron: 2mg