Recipe guide · 4 min read
How to Make Restaurant Style Kadhai Chicken
In brief: Kadhai chicken should taste lively, not heavy. Begin by dry roasting coriander seeds, cumin, black pepper, fennel and dried red chillies until fragrant. Crush them coarsely; do not turn them into a fine powder. This fresh kadhai masala is the difference between a regular chicken curry and the restaurant-style version with texture, aroma and a
Bold tomato masala, crunchy capsicum and freshly crushed kadhai spice for a proper dhaba-style chicken.
Ingredients
- 500 g chicken
- 1 onion, sliced
- 2 tomatoes, chopped
- 1 capsicum
- 1 tbsp ginger-garlic paste
- Coriander, cumin, fennel and dried chilli
- 1 tsp Kashmiri chilli
- 1/2 tsp turmeric
- 2 tbsp oil
- Salt and coriander
How to make it
- 1Dry-roast coriander, cumin, fennel, pepper and dried chilli. Crush coarsely for fresh kadhai masala.
- 2Sear chicken in oil, remove, then cook onion, ginger-garlic and tomato with turmeric and chilli until the oil separates.
- 3Return chicken with a splash of water and simmer until nearly tender.
- 4Add capsicum, onion petals and crushed masala. Cook briefly so the vegetables retain their bite.
Chef tips
- Keep kadhai spices coarse rather than powder-fine.
- Do not overcook the capsicum.
- A final knob of butter rounds the masala.
Why this recipe works
Kadhai chicken should taste lively, not heavy. Begin by dry roasting coriander seeds, cumin, black pepper, fennel and dried red chillies until fragrant. Crush them coarsely; do not turn them into a fine powder. This fresh kadhai masala is the difference between a regular chicken curry and the restaurant-style version with texture, aroma and a little bite in every spoonful.
Heat oil in a kadhai and sear chicken pieces with salt until they lose their raw colour. Remove them, then cook onions until lightly golden. Add ginger-garlic paste, chopped tomatoes, chilli powder and turmeric. Cook the masala until it thickens and the oil separates. Return the chicken, cover and let it simmer in its own juices.
When the chicken is nearly done, add diced capsicum, onion petals and the crushed kadhai masala. Keep the vegetables slightly crunchy; they should taste fresh against the rich tomato base. A spoon of butter at the end rounds the sharp edges without making the dish sweet.
The restaurant finish comes from patience more than heavy cream or extra masala. Taste at the end, rest the dish for a few minutes, and serve it hot with naan, roti or jeera rice. At Sardaar Ji Dhaba, we look for the same balance every time: a gravy that clings, spice that stays warm, and a final bite that still feels generous.
The first bite should make you look up from the table.
Kitchen note · Sardaar Ji Dhaba