Easy Dhaba-Style Kadhai Chicken

Name: Easy Dhaba-Style Kadhai Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: North Indian
Ingredients: 1 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; 0.5 tsp pepper corns; 4 Kashmiri dry red chillies; 2 clove cloves; 2 green cardamom; 500 g chicken (bone-in, curry cut); 1 cup bell peppers, cubed (mixed colours); 1 cup onions, cubed (petals); 0.25 cup oil; 1 tsp cumin seeds; 0.5 cup finely chopped onion; 0.5 tbsp ginger-garlic paste; 0.25 tsp turmeric powder; 0.5 tbsp coriander powder; 1 tbsp Kashmiri chilli powder; Salt, to taste; 1 cup ground tomatoes; 0.5 cup hot water; 2 tbsp fresh cream; 2 tsp dry fenugreek leaves (kasuri methi); 1 big green chilli (slit or cut into rounds), optional; 1 tbsp ghee (clarified butter); Fresh chopped coriander, for garnish

Experience the true taste of North Indian roadside dining with this tasty and Easy 30-Minute Kadhai Chicken (Chicken Karahi) recipe. Traditionally slow-cooked in a heavy iron kadhai to develop its deep, smoky character, this popular chicken dish is a staple in dhabas and high-end restaurants alike. The cast iron helps intensify flavours, though a sturdy, heavy-bottomed pan works perfectly to achieve the same rich, restaurant-style finish at home.

This famous non-vegetarian recipe features juicy bone-in chicken simmered in a...

Kashmiri dry red chillies

chicken (bone-in, curry cut)

bell peppers, cubed (mixed colours)

onions, cubed (petals)

finely chopped onion

Kashmiri chilli powder

dry fenugreek leaves (kasuri methi)

big green chilli (slit or cut into rounds), optional

ghee (clarified butter)

Fresh chopped coriander, for garnish

Calories

428.0kcal (21.4%)

Protein

29.6g (59.26%)

Step 1

Cut the bell peppers and onions into medium-sized cubes (petals). Set aside.

Step 1

Dry roast all the Kadhai Masala ingredients in a pan over low heat until aromatic.

Step 2

Once cooled, grind into a coarse powder.

Step 1

Heat oil in a heavy-bottomed kadhai.

Step 2

Stir-fry the cubed onions and bell peppers for 1–2 minutes until slightly softened but still crunchy. Remove and set aside.

Step 1

In the same kadhai, add cumin seeds and let them splutter.

Step 2

Add the finely chopped onions and sauté until golden brown.

Step 3

Stir in ginger-garlic paste and cook until the raw smell disappears.

Step 1

Add chicken pieces and cook on medium-high heat until opaque and lightly seared.

Step 2

Add turmeric, coriander powder, Kashmiri chilli powder, and salt. Mix well.

Step 1

Pour in ground tomatoes. Cook until the moisture evaporates and the oil separates at the edges.

Step 2

Stir in the freshly ground Kadhai Masala.

Step 1

Add the hot water. Cover and simmer on low-medium heat until the chicken is tender. (Add more hot water if you prefer extra gravy.)

Step 1

Add the sautéed bell peppers and onions and mix gently.

Step 2

Stir in fresh cream, crushed kasuri methi, and green chilli. Simmer for 2–3 minutes to let flavours meld.

Step 1

Drizzle ghee and sprinkle fresh coriander. Turn off the heat, cover, and let it rest for 5 minutes.

Step 1

Serve your steaming hot Kadhai Chicken with Tandoori Roti, Garlic Naan, or simple Phulkas. It also pairs beautifully with Jeera Rice!