Kadai Chicken

Chicken: 5 lbs, cut into small pieces
Onion: 1 large, cubed
Ginger: 2 inches, grated
Garlic: 6 cloves, minced
Green chilies: 3, minced
Tomato: 1 medium,  cubed
Vinegar: 1 tsp
Chili Powder: 2 tsp
Turmeric Powder: 1/2 tsp
Coriander Powder: 1 tsp
Bell Pepper: 1 small, cubed
Curry Leaves: 1 sprig
Coriander Leaves: Handful
Salt & Oil

Ingredients to Grind:
Cloves: 10
Cinnamon: 1 inch piece
Cardamom: 5
Coriander Seeds: 2 tsp
Cashew Nut: 10 pieces

  1. Grind the items under Ingredients to Grind and set aside
  2. In a pan heat the oil and saute onion, ginger, garlic, curry leaves, and green chilies with little salt for 5 minutes on medium heat
  3. Add cubed tomato and let it cook for couple of minutes or until tomato becomes soft
  4. Add chili powder, turmeric powder, coriander powder, and the ingredients that you grind and stir it for another 2-3 minutes. 
  5. Add very little water to the mixture and let it cook for 3-4 minutes
  6. Add the chicken pieces to the pan and let it coat with the masala mix very well. Check salt and add more if needed. Do not add any water once the chicken is added to the pan
  7. Cover and let chicken cook from the water coming out of chicken
  8. Once the chicken is almost cooked add coriander leaves, vinegar, and cubed bell pepper
  9. If the gravy is too much let it cook for some more time uncovered
  10. Serve hot with rice or chapathi!!!


  1. This recipe sounds yummy, i never came across kadai chicken with gravy ..Looks yummy Irene...

  2. kadai chicken is my favourite.. your's looks yummy...


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