Kadai Chicken

Kadai Chicken Recipe | Murg Kadai Curry Recipe

Kadai Chicken Recipe | Murg Kadai Curry Recipe
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 people



  • 1 kg Chicken with bone
  • 2 Medium sized Onion
  • 300 grams Tomato peeled
  • 1 pod garlic crushed
  • 1/2 teaspoon Cumin
  • 2 teaspoon Ginger-Garlic finely chopped
  • 200 grams yoghurt/curd
  • 1 teaspoon turmeric
  • 1 teaspoon Red chilly powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon kasoori methi fenugreek leaves
  • 4 tablespoon sunflower oil
  • 2-3 tablespoon fresh cream
  • 1 teaspoon meat masala optional
  • Salt To taste

For dry roast masala -Dry roast all these masala and grind coarsely

  • 1/2 teaspoon Fennel seeds
  • 1 teaspoon Cumin Seeds
  • 2-3 whole red chilly
  • 2 teaspoon Coriander seeds

For garnishing - Fry it in oil for 1-2 minutes and save it for later

  • 1 medium Onion cut into 1 inch cubes
  • 1 medium small bell pepper cut into 1 inch cubes


  1. Marinate chicken in salt, turmeric and yoghurt for 1/2 hour.
  2. Heat oil in a pan. Add crushed garlic, cumin and finely chopped ginger garlic and let it splutter.
  3. Add marinated chicken and fry it for 15 minutes until the chicken gets golden colour from both sides. Take it out.
  4. Now in the same pan, add chopped onions and fry it for 10 minutes (Add oil if needed).
  5. Now add peeled tomatoes and cook it for another 5 minutes.
  6. Add kasoori methi, chilly powder and dry roasted crushed masala to the pan and cook it for another 2-3 minutes.
  7. Now add fried chicken and mix well.
  8. Add 1 cup of water and cover it with a lid. Cook it on the medium flame for 6-7 minutes.
  9. Now add garam masala, fresh cream and again cover and cook it for another 5 minutes.
  10. Add fried bell peppers and onion for garnishing.
  11. Turn off the flame and your Kadai Chicken is ready to serve with naan, rice, chapati.

Recipe Notes

You can use unsweetened canned tomatoes as well.