• 1kg Chicken cut into medium pieces
  • 1 Large Onion chopped finely
  • 1 Large Tomato
  • 4 Green Chillies slit
  • 1 tbsp Garlic Paste
  • 2 tsp Coriander Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Chilli Powder
  • 1 tsp Kasoori Methi
  • ½ tsp Nutmeg Powder
  • ½ cup yogurt
  • 6 tbsp Oil
  • Salt to taste
  • A small bunch of coriander leaves

Kadai chicken is a Pakistani and North Indian dish noted for its spicy taste. It is said that only one utensil is enough to cook this dish and that is a kadai (frying pan) and hence this name.

Heat oil in a heavy bottom frying pan. Add the onions and fry till the onions are translucent. Now add the slit green chillies and tomato. When oil separates add garlic paste, coriander powder, turmeric powder & chilli powder.

Sprinkle a few drops of water add salt and fry till oil separates. Sprinkle a few more drops of water and fry till water separates. This will make the masala to cook nicely without burning.

Now add the kasoori methi, nutmeg powder and the yogurt. Stir fry till oil separates.

Add the chicken pieces and salt if required and cook for 5 minutes on high flame stirring occassionally till the gravy dries. Add 2 cups of water stir nicely and cover the pan with a lid. Cook on low heat till chicken is soft.

Uncover and cook till oil separates from gravy.

Off the stove. Your kadai chicken is done. Garnish with chopped coriander leaves.

Serve hot.