Chicken Kadai recipe | Karahi Chicken|

The chicken karahi recipe is the best-known dish in Pakistani cuisine. This chicken recipe is recognized due to its specific, juicy, flavorful chicken in rich, tasty curry. It’s considered the heart of Pakistani food culture. It is a traditional recipe made with flavor-rich spices, tomatoes, onion, and ginger-garlic paste. This dish is typically served for lunch and dinner. It is served with naan, chapatti, and white boiled rice.

About the chicken kadai recipe

In the Pakistani-style chicken karahi recipe, we traditionally use chicken and spices to make this wonderful recipe, but in the Indian style, green bell peppers are also used. I made chicken kadai with onion, tomatoes, ground spices, and curd. For more creaminess, cream is the best option.

Chicken karahi recipe cooking pot

This kadai chicken recipe is cooked in a vessel named Karahi or a heavy-based pot.

My Recipe

People in Pakistan are aware that Chicken Kadai, or Karahi, is one of the most sought-after and flavorful chicken dishes that my family prepares weekly, particularly on Saturday evenings, to savor a substantial meal over the weekend. Ever since I was a child, my mom has cooked fragrant karahi, so it has become a tradition for us. You can check more chickencurry recipes.

In the market, you may easily find chicken curry masala and a typical chicken curry masala mix. But trust me, if you put a little effort into making homemade curry masala, then you will forget market masalas. You can use this masala (ground spices ) in other recipes too. Its taste will be better than store-bought masalas.

Jump to Recipe

Chicken karahi recipe ingredients

Chicken

In the chicken karahi recipe, always bone–in chicken is used. If you want boneless chicken, then feel free to use it’s your choice.

Marination of chicken

Marinate the chicken pieces with fresh lime juice, salt, minced garlic, and red chili powder with curd. The purpose of chicken marination here is to tenderize and soften the chicken pieces so that they can easily absorb all the flavors in them.

Curry masala

Curry masala is prepared by adding and blending coriander seeds, cumin seeds, green cardamom, black cardamom, black pepper, and dried red chilies. Blend until fine ground spice powder.

Curd

I used curd to make a thick consistency and creaminess.

Onions, green chilies, and tomatoes (may be used in canned puree form if available but it will to concentrated)  are used for making kadai masala along with  ground spices

Other Ingredients

Oil/ ghee is the first requirement for making the base curry, kadai masala, or curry. Here we will use our routine spices to crackle (bay leaves, green cardamom, and cinnamon stick).

 Kasuri methi, red chili powder, salt, and turmeric powder are used in our daily routine.

If you want to make it richer, then there is an option to add cashews and almonds. It’s up to your choice.

Some people like chicken karahi with a slightly sour or tangerine taste, so if you want that flavor, then add Amchoor or tamarind paste, 1 tbsp. I have not added it because my family doesn’t like the tangerine taste as much.

Chicken marination

First, rinse all chicken pieces (1/2 kg bone-in) with running tap water. Take a deep bowl and add pieces to it. Then add 2 tbsp of red chili powder, 1 tbsp of salt, 2 tbsp of fresh lime juice, 1-1/2 tbsp of garlic paste, and ½ cup of curd. Mix the whole ingredients with the chicken. Set it aside for 25-30 minutes for marination.

Preparation of Kadai or Karahi  masala

First, we will take a pan and set the flame on low. Dry roast all spices: 1 tbsp of coriander seeds, 3-4 green cardamom, 2- 3, 1 tbsp cumin seeds, 2 -3 red chilies, and 2 tbsp of whole black pepper. Keep stirring until a brown color appears and the spices produce aroma and become fragrant.

Remove the pan from the stove. Wait for 3-5 minutes and let them cool. Add all the roasted spice in a blender and blend them until a fine powder.

Making curry

The crackling of dry masalas

Heat oil/ghee 2-3 tbsp in a pan. Set the flame on medium to high. Add 1-inch cinnamon stick, 2 bay leaves, and green cardamom. Let them crackle for 2-3 seconds.

Saute onions

We will add 1 cup of finely chopped onions and fry until the color changes to a light brown or golden brown. (6- 8 minutes are required).

Add marinated chicken

We will add marinated chicken with 1 tbsp of kadai masala and ½ tbsp of turmeric powder. Here, use more red chili powder if you feel (almost ½ tbsp). Put the lid on and cook for 5 minutes.

Add tomatoes and ginger garlic paste

Add ½ cup chopped tomatoes, 1 tbsp. of ginger- garlic paste, 3-4 half-sliced green chilies. Put the lid half keep on frequent stirring, and cook for 5-6 minutes.

Add all-purpose flour with curd

Add 3-4 tbsp of curd. We are using less curd because we have already used curd during chicken marination. We add 1 tbsp of all-purpose flour or maida to the curd to prevent splitting. Let it simmer. Then add 1 cup of water. Finally, check the salt and adjust if needed, and mix well.

Cover the lid & Cook

Put the lid on and set the flame to low. Let the chicken cook for almost 30-35 minutes. Add kauri methi for aroma when the chicken is done.

Garnishing

Garnish it with sliced lemons and chopped green chilies.

Serving

Serve chicken kadai with chapatti and raita. Enjoy yourself!

Notes

• I always used bone-in chicken for chicken-based recipes because, in my opinion, bones add more flavor to curries and make them richer. If you prefer boneless chicken,n then feel free to use it.
• I have used curd. You may also use cream if you want more creaminess in your recipe.
• If your family wants to eat smoky-flavored chicken karah, I will make it smoky in the simplest way. Take a small piece of coal and red-hot it. Put 1 tbsp of olive oil on it. Place this coal in a small bowl. Then place this bowl inside the karahi pot or vessel that you are using. Put the lid on. Wait for 5 minutes.
• If you want to add some veggies like green bell pepper, then feel free to use them.

Chicken karahi storage

The leftover chicken karahi recipe can be stored in an airtight container in the refrigerator for 3 to 4 days.

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