Make your nonvegetarian dish healthier by using boneless chicken, preferably chicken breast which is higher in proteins. You can also use chicken thigh as per your liking. It is an easy to make dish and goes best with roti and even with rice and dal. I have kept the spice quotient low but you can add as much as your threshold is. 

Kadai Chicken Recipe Card

Make kadhai chicken using boneless chicken which everyone at home will love for lunch or dinner.

Total Time :
40 min
Preparation Time :
5 min
Cooking Time :
35 min
Servings :
Cooking Level :
Main Course
Kishori Sud


  • 1/2 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 1/2 tbsp ghee
  • 1 bay leaf
  • 2 chopped onions
  • 3 minced garlic cloves
  • 1-inch minced ginger
  • Salt as per taste
  • 1/2 tsp Kashmiri chili powder
  • 1 green chilli
  • 1/2 tsp haldi
  • 1/2 tsp garam masala
  • 1/2 kg diced boneless chicken
  • 1 to 2 pureed tomatoes ( 1 big and 1 small would suffice)


Step 1
Roast corainder seeds, black peppercorns, and cumin seeds in a cast iron pan until the spices are fragrant, but keep the flame on low to medium. Let them cool a little. Then grind them together and keep aside.
Step 2
In a wok, heat ghee then stir-fry onions and bay leaf for 10 minutes or until the onion is golden in colour.
Step 3
Now add the ground spice mix, ginger and garlic to the wok and stir fry.
Step 4
Add chicken and mix well to coat all pieces with the spices.
Step 5
Fold in the tomato puree, cover and then cook for 5 minutes.
Step 6
Remove lid and raise the heat to high.
Step 7
Cook until the water evaporates from the puree and stir occasionally until chicken is cooked.