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.
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Ingredients
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Steps
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Start your free weekContinue with free accessCrush the spices
Dry-roast the coriander seeds, red chilies and peppercorns for 2 minutes and crush coarsely.
Cook the base
Heat the oil in a kadai, cook the onions until golden, add the ginger-garlic paste for 1 minute, then the tomatoes, turmeric and 1½ tsp salt. Cook until the tomatoes break down, about 8 minutes.
Add the chicken
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Finish on high heat
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Crush the spices
Dry-roast the coriander seeds, red chilies and peppercorns for 2 minutes and crush coarsely.
Cook the base
Heat the oil in a kadai, cook the onions until golden, add the ginger-garlic paste for 1 minute, then the tomatoes, turmeric and 1½ tsp salt. Cook until the tomatoes break down, about 8 minutes.
Add the chicken
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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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