A very popular non-veg dish from Indian cuisine. Chicken is marinated in a mixture of different flavoured spices and cooked over a low flame in a kadai so that it absorbs all flavours. This recipe has used tamarind, jaggery and lemon juice for a tangy and spicy flavour. Try this recipe, you will surely enjoy this version.

Preparation Time: 45 minutes (including marination time)
Cooking Time: 40 minutes
Servings: 5

  • 1 whole chicken (cut into 10 pieces)
  • For dry spice powder:>
  • 1 Tbsp black peppercorns
  • 1 Tbsp fennel (Saunf)
  • 1 cinnamon stick

For spice paste:

  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tsp ginger-garlic paste
  • Salt as per taste

For marination:

  • Spice paste
  • 2 tsp coriander powder
  • 2 tsp red chilli powder
  • 1 tsp turmeric powder
  • 3.5 tbsp tamarind extract
  • 1/2 lemon juice
  • 1 tsp jaggery
  • Salt according to taste

For the stir fry:

  • 1 tsp oil
  • 1/2 onion (chopped)
  • 1/2 red bell pepper (chopped)
  • 1 green chilli (chopped)

Final ingredients:

  • 2 tsp oil
  • 1 tsp Ginger (sliced lengthwise)
  • 1/2 lemon juice

Preparation Instructions:

  • Dry roast the ingredients for spice powder and grind them into a coarse powder. Keep them aside.
  • Mix all ingredients under spice paste and keep them aside. You can add a little water for a smooth paste.
  • When done with spice powder and paste, the next step is marination. For this, heat 2 tsp oil in a pan and add spice paste to it.
  • Saute for 2 minutes and turn off the flame.
  • Add remaining ingredients under marination section to the spice paste. Add chicken pieces to this mixture and let them marinate for 30 minutes.
  • Meanwhile, heat oil in a pan and stir fry the vegetables under stir fry section. Saute them for 2-3 minutes and keep them aside.
  • After the chicken pieces are marinated, heat 2 tsp oil in a wok (kadai) and sear the chicken on both sides.
  • Add 1 cup water to the chicken pieces and cook them covered for 25 minutes over low flame.
  • After 25 minutes, add stir fried vegetables to the chicken and mix well. Take kadai chicken out in a serving bowl and squeeze lemon juice over it.
  • Garnish with ginger slices and serve with naan or rice.


  • You can increase or decrease the quantity of water as per your requirement.
  • You can garnish the kadai chicken with sliced almonds or cashews.

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