Kadai Chicken Recipe | Spicy Chicken Karahi Curry

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Kadai Chicken |•| Avilable on Week 1 Monday Order Now

The must-try Kadai Chicken is an Indo – Pakistani recipe served at lunch or dinner as a main dish. It is the palatable non-vegetarian spicy Chicken curry recipe where chicken pieces are cooked in freshly roasted ground spices. It can be served as a party main dish or can be added to a lavish menu complemented with chicken tikka, biriyani, vegetable curries (dry roasted), mint yoghurt and parathas.

Basic information

Kadai Chicken Recipe is served in the Northern parts of India and Pakistan as Murg Kadai where the chicken pieces are sautéed and cooked in rich aromatic-spicy herbs and tomato sauce.

Curry (or soup) powder can be made with diverse combinations of regional herbs and spices grown in the Indian Subcontinent into endless variations and the method of preparation of meals using the curry powder varies from one region to another.
The colour of the meal depends on the type of herbs used in the curry powder. The recipe with tomatoes and chilly appears smoky-reddish or buttery yellow.
The meal consists of no artificial colours, flavours and preservatives.
The Kadai Chicken Recipe is served as a part of the non-vegetarian tiffin – one can click the kadai chicken online order option to get it.
It’s one serving provides a heavy meal. It is a delicious recipe, high on the satiety index.
Kadai Chicken Recipe is rich in proteins, minerals and vitamin B complex.

About Masala Chicken Curry

Kadai is the term used for the heavy, often cast-iron pan used to prepare the dish. In Pakistan chunks of onion, green chillies and tomatoes are not blended into the curry, which makes the gravy look dry. Some variants have a smoky flavour due to added vegetables baked or sautéed in butter.

Classic Kadai Chicken Recipe

Historically, the rich gravies based meals, pilau and the various non-vegetarian fares such as kebabs, tikkas and biriyanis formed the key components of the Mughlai cuisine often served with fruits like apricots, melons, peaches, and plums. The herbs used in the Hyderabadi Kadai Chicken curries are different from Lucknowi or Amritsari ones. Hyderabadi Kadai Chicken is rich and flavorful where thick gravy is made with cashew paste and other spices. The south Indian versions are prepared in coconut oil (or groundnut oil) and the north Indian recipes make use of mustard oil.

Restaurant Kadai Chicken Recipe

Chicken Curry served by an Indian (or a Pakistani) restaurant exhibits the influence of Mughlai Cuisines where such recipes are prepared along with rich aromatic gravies involving heavy use of spices, yoghurt, and cream. Traditionally, authentic curries were made through a lengthy process of picking and experimenting with the regional herbs and spices to get the desired flavor. The selection of herbs was normally based on the traditional rules of Ayurveda, even as, the influence of Arab and Portuguese traders diversified the sub-continental tastes and meals.

Home-style chicken curry recipe

Kadai Chicken recipe when prepared at home - involves the method of marinating and cooking chicken in a slow-simmered gravy/curry made with herbs/ spices and powdered nuts along with freshly cut ginger julienne and bell peppers (capsicum). The final version is garnished with Kasuri methi and cilantro leaves.

How to serve?

The Kadai Chicken Recipe prepared by Maas Best Kitchen can be complemented with roti or rice (or biriyani or pilao), salads and mint-flavoured curd.

Food allergy
If you suffer from a food allergy or intolerance, please let us know immediately. Ingredients can occasionally be substituted or changed so please review the allergy details available for you. Every care is taken to avoid any cross contamination when processing an order. Food served may contain some of the 14 Allergens listed: Peanuts, Nuts, Sesame, Cereals containing Gluten, Milk, Soy/Soya, Molluscs, Sulphur Dioxide (Sulphites), Mustard, Celery, Lupin (EU common), Eggs., Crustaceans & Fish.