Kadai Chicken Dhaba Style | how to make Kadai Chicken

Todays recipe is Kadai Chicken Dhaba Style a famous North Indian Chicken dish with bell peppers/capsicum.Kadai is a hindi word which means wok in english. Chicken is cooked on high flame on thick base wok. Kadai chicken is a spicy and aromatic chicken recipe with thick gravy. Dhaba's are Highway side restaurants or a small shops where you get relaxed and have some refreshment or break from the journey. Dhaba style cooking is mainly done on high flame and uses roughly chopped veggies to make it quick and crunchy in cooking. 
I have made used of spices from my pantry but you can replace the Kadai Spice powders with any ready made kadai mixture from the store.This is easy recipe to make and cooks under 30 mins and it is spicy flavoursome. So enjoy cooking and look at the ingredients and steps.Serve hot with roti,naan or chapati.
You may also like other chicken curries Murgh Cholay (Chicken in Chickpea Curry)Chettinad Chicken and other Indian Vegetarian Curries like Hyderabadi Bagara BainganPaneer Butter Masala,  Shahi Bhindi (Royal Style Okra Curry)Achaari Paneer and many more

Level: Easy
Prep time: 5mins
Cook Time: 30mins
Serves: 2-3
1 cup:250 ml


Chicken: 500gm
Turmeric: 1/2 teaspoon
Ginger: 1 teaspoon (grated)
Garlic: 1 teaspoon (grated)
Cardamom/Elachi: 2
Cinnamon/Dalchini: 1/2 inch
Clove/Laung: 2
Onion: 1 large(finely chopped)
Tomatoes: 2 medium(finely chopped)
Oil: 4 tablespoon
Chilli Powder: 1 teaspoon(to taste)
Salt to taste
Green Capsicum/pepper/shimla mirch: 1 chopped (cubed)
Onion: 1 medium cubed
Thick Yogurt/greek yogurt: 1 cup
Fresh Coriander for garnish
Kadai Spices powder:
Cumin Powder: 1 teaspoon
Garam Masala: 1/2 teaspoon
Coriander/Dhaniya Powder:1/4 teaspoon
Black pepper/kali mirchi powder: 1/4 teaspoon
Kasuri Methi/dry Fenugreek leaves: 1/2 teaspoon (crushed)


In a pan add oil, once hot add clean chicken and add turmeric powder and salt. Close the lid and cook for 10 mins on high flame.Stir in between and remove the chicken once cooked.
In the same pan add ginger, garlic, cardamom, cinnamon and clove and stir for 30secs.
Add finely chopped onion and saute it until it's translucent. Now add tomatoes and cook until they are mushy and oil leaves the sides.
Now add cubed Capsicum, Onion and stir for 1 min and add chicken,kadai Spice powders, chilli powder and cook for another minute.
Add Yogurt and stir it continuously otherwise it will curdle and cook for another 3-4 minutes.
Do the taste test and adjust the spices and add chopped coriander and turn off the flame. Serving hot with roti, pulkha,naan or chapati.

  • Cook on high flame throughout the process.
  • You can add Colourful bell pepper, i used green and red equivalent to one big.

Wanna try....let set go..


  1. I love kadai chicken, especially the ones that they serve at the dhabas. The rustic touch and smoky flavour which comes from being sautéed on the charcoal fire makes it so so yum. Your kadai chicken looks so so tasty. I love the chunky onion and coloured peppers, all lapped up in the thick kadai gravy topped on the succulent chicken pieces, mouthwatering good.

  2. This recipe is loaded with full of flavor. Love it!


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