Restaurant Style Chicken Kadhai

Ingredients

• 1 kg Chicken (bone‑in, cut into pieces) (skinless, bone‑in pieces for juicier meat)
• 3 pieces Onion (large, halved)
• 1.5 cups Water (for pressure cooking onions)
• 4 pieces Tomato (medium, blended into puree)
• 1 cup Water (for cooking tomatoes)
• 1 tsp Salt
• 3 tbsp Ghee (2 tbsp for initial sauté, 1 tbsp later)
• 1 tbsp Ginger‑garlic paste
• 1 tsp Red chili powder
• 2 pieces Green chilies (slit lengthwise, optional for extra heat)
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Black pepper (coarse)
• 1 tsp Garam masala
• 1 cup Plain full‑fat yogurt (whisked to smooth)
• 2 tbsp Fresh coriander leaves (chopped, for garnish)
• 1 tsp Lemon juice (optional, adds brightness)

Instructions

1. Make onion gravy

   Halve 3 large onions, place them in the pressure cooker with 1.5 cups water, close the lid and cook on medium heat for 5‑6 minutes until the onions are very soft.

   Time: PT5M

2. Blend the onion puree

   Transfer the cooked onions (including the cooking water) to a blender and blend until smooth. Set aside.

   Time: PT2M

3. Sauté ginger‑garlic paste

   Heat the iron kadhai over medium‑high heat, add 2 tbsp ghee, and once melted, stir in 1 tbsp ginger‑garlic paste. Fry for 1‑2 minutes until fragrant.

   Time: PT2M

4. Brown the chicken

   Add the 1 kg chicken pieces and 1 tsp salt to the kadhai. Stir well and cook for about 5 minutes, letting the pieces get a light sear.

   Time: PT5M

5. Cook tomatoes

   Blend the 4 tomatoes into a smooth puree, add 1 cup water and pour into the kadhai. Cook on medium heat for 7 minutes, stirring, until the tomato mixture thickens and the raw flavor disappears.

   Time: PT7M

6. Add onion gravy

   Stir in the prepared onion puree (about 1 cup) and cook for 4 minutes, allowing the flavors to meld.

   Time: PT4M

7. Spice it up

   Add 1 tsp red chili powder and the slit green chilies. Mix and cook for 2 minutes.

   Time: PT2M

8. Finish with remaining ghee

   Add the remaining 1 tbsp ghee and let it melt, stirring for another 2 minutes on high heat.

   Time: PT2M

9. Incorporate yogurt

   Lower the heat slightly, then whisk in 1 cup plain yogurt. Increase the heat to medium‑high and cook, stirring continuously, for 5 minutes until the oil separates from the masala.

   Time: PT5M

10. Add dry spices

    Stir in 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp coarse black pepper, and 1 tsp garam masala. Cook for 2 minutes, allowing the spices to release their aroma.

    Time: PT2M

11. Final aromatics

    Add a few strips of fresh ginger and, if desired, extra chopped green chilies. Cook for 2 minutes on high heat.

    Time: PT2M

12. Finish and serve

    Turn off the heat, stir in 1 tsp lemon juice, garnish with chopped coriander leaves, and serve hot with naan, roti, or rice.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken (bone‑in, cut into pieces): boneless chicken thigh
• Instead of Onion: shallots
• Instead of Tomato: canned crushed tomatoes
• Instead of Salt: sea salt
• Instead of Ghee: unsalted butter, vegetable oil
• Instead of Ginger‑garlic paste: fresh minced ginger and garlic
• Instead of Red chili powder: cayenne pepper
• Instead of Green chilies: jalapeño
• Instead of Cumin powder: ground cumin seeds
• Instead of Coriander powder: ground coriander seeds
• Instead of Black pepper (coarse): white pepper
• Instead of Garam masala: curry powder
• Instead of Plain full‑fat yogurt: Greek yogurt, kefir
• Instead of Fresh coriander leaves: parsley
• Instead of Lemon juice: lime juice

Equipment Needed

• Pressure cooker
• Heavy‑bottomed iron kadhai or wok
• Wooden spoon or spatula
• Chef's knife
• Cutting board
• Blender or food processor
• Measuring spoons
• Measuring cup
• Serving bowl

Critical Steps — Do Not Skip

• Cooking onions until very soft in the pressure cooker
• Ensuring tomatoes are fully cooked and the raw taste disappears
• Adding yogurt on slightly reduced heat and stirring continuously to prevent curdling
• Finishing with lemon juice and fresh coriander for brightness

Chef Tips from the Video

• Use fresh ginger‑garlic paste for the best aroma.
• A heavy‑bottomed iron kadhai retains heat evenly, preventing the masala from burning.
• Finish with a drizzle of ghee just before serving for extra richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portion‑sized bags for up to 1 month. Thaw overnight before reheating.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Prepare the onion puree and tomato puree a day ahead and store them in the fridge.
• Measure all spices in a small bowl before cooking to speed up the process.