Kadai Chicken
A punchy, dhaba-style chicken curry cooked fast in an iron kadai with fresh tomatoes, green chilies and a freshly crushed blend of coriander seeds and red chili.
Servings
Ingredients
Nutrition
Per serving
Steps
Toast and crush the spices
In a dry pan over low-medium heat, toast the coriander seeds, dried red chilies and peppercorns for about 2 minutes, stirring often, until they smell strong and look a shade darker. Let cool a little, then crush roughly with a mortar or the back of a spoon.
- 1 tbsp coriander seeds
- 4 dried red chilies
- ½ tsp black peppercorns
✅ Done when: fragrant and slightly darker, not burnt
Cook the base
Heat the oil in a large pan or wok over medium heat. Cook the onions, stirring often, for 6-8 minutes until golden; stir in the ginger-garlic paste for 1 minute until fragrant, then add the tomatoes, turmeric and salt and cook for about 8 minutes, until the tomatoes break down into a thick sauce.
- 4 tbsp oil
- 2 onions
- 1½ tbsp ginger-garlic paste
- 4 tomatoes
- ½ tsp ground turmeric
- 1½ tsp salt
✅ Done when: tomatoes have collapsed into a thick, oily sauce
Add the chicken
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Finish on high heat
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Toast and crush the spices
In a dry pan over low-medium heat, toast the coriander seeds, dried red chilies and peppercorns for about 2 minutes, stirring often, until they smell strong and look a shade darker. Let cool a little, then crush roughly with a mortar or the back of a spoon.
- 1 tbsp coriander seeds
- 4 dried red chilies
- ½ tsp black peppercorns
✅ Done when: fragrant and slightly darker, not burnt
Cook the base
Heat the oil in a large pan or wok over medium heat. Cook the onions, stirring often, for 6-8 minutes until golden; stir in the ginger-garlic paste for 1 minute until fragrant, then add the tomatoes, turmeric and salt and cook for about 8 minutes, until the tomatoes break down into a thick sauce.
- 4 tbsp oil
- 2 onions
- 1½ tbsp ginger-garlic paste
- 4 tomatoes
- ½ tsp ground turmeric
- 1½ tsp salt
✅ Done when: tomatoes have collapsed into a thick, oily sauce
Add the chicken
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Finish on high heat
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Dhabas — roadside eateries serving truckers along North India's highways — are famous for robust, freshly cooked food. Kadai chicken is one of their signatures: cooked to order in a blazing iron kadai and served straight to the table.
The freshly pounded coriander and red chili mix gives it a rustic aroma that sets it apart from smoother restaurant curries.
⭐ Why It's Famous
Quick, bold and full of fresh spice, kadai chicken is the curry for people who like a little fire.
💡 Fun Fact
Many dhaba cooks keep a dedicated iron kadai seasoned over years of use — they say it adds flavour no new pan can match.
Punjab dhabas
30.90°N, 75.86°E
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