Kadai – Authentic Pakistani Recipe

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Karahi or Kadai is an authentic Pakistani dish, the main ingredient of which is meat. The name of the dish is derived from the pot (which is also called ‘kadai’ in Pakistan) in which it is cooked. You can serve it at lunch, dinner, and even at breakfast.

Cooking Time
 40-45 minutes 

The ingredients you must have in your hand before preparing kadai are:

  • Chicken                             1kg
  • Oil/ghee                            1cup
  • Bay leaf                             1
  • Mace                                 1
  • Black cardamom             2
  • Star anise                         1
  • Crushed garlic                 2 tbsp
  • Crushed ginger               2tbsp
  • Water                               1/2 cup
  • Tomatoes                        4-5
  • Yoghurt                           1/2 cup
  • Red chilli powder           1tbsp
  • Lemon juice/ vinegar    1tbsp
  • Chopped green chillies  4-5
  • Salt                                   to taste
 Step 1: Add the spices 

First, heat the pan (or kadai) on high flame. Add half cup of ghee/oil to the pan ( I personally like to use ghee because it adds a nice aroma to the dish). Now add the spices- star anise, bay leaf, mace, and black cardamom. Do not fry them more than 15-20 seconds, otherwise, they will be burnt.

 Step 2: Fry the chicken 

Now add the pieces of chicken (you can use any other meat) to the pan and add the salt to taste. Stir them well and fry until the chicken changes its color ( do not fry them too much now. Just make sure that the rawness is gone).

 Step 3: Boil 

Add the ginger-garlic paste. Mix it with the chicken and now fry the chicken till it is partly golden brown. Reduce the heat to low-medium flame and add half a cup of water. Cut the tomatoes in two pieces and place them over the chicken. Cover the Kadai (pot) and cook it for 15-20 minutes.

 Step 4: Yoghurt and dry spices 

Now open the lid and smash the softened tomatoes. Then add the yogurt, garam masala powder, chili powder, some finely chopped green chilies and also 1tbsp of lemon juice/vinegar. The lemon juice will add a tangy flavor to the recipe. Mix everything very well.

 Step 5: The final touch 

Now cut some ginger into fine julienne and chop some coriander leaves. Spread them over the Kadai chicken and again cover it. Cook for another 15 minutes and it’s done.

Your karahi is now ready to serve. Garnish it with green chillies and lemon slices and enjoy with rice/chapati and some cucumber salad.

Do checkout another authentic Pakistani recipe – Paya Curry.

Try another authentic Pakistani recipe – Paya Curry

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