Kadhai Chicken


1) Online purchase available only for household customers.
2) Distributors and Retailers can contact 9247247228 for their requirement.
3) Minimum 24 boxes purchase of products and quantity of the customer’s choice or in multiples of 24 boxes.
4) Only product cost will be charged (MRP)
5) Goods will be sent by courier service at company’s cost.
6) Goods will be shipped on the day of confirmed receipt of payment.
7) There is No Cash on Delivery option.
8) Online orders can be placed only for destinations within India.
9) Returns: Goods once purchased will not be returned or exchanged.
10) The shipped goods may reach the destination within 2 to 4 working days


VERY IMPORTANT: No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below.  Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.

Ingredients Required for 5 persons

Chicken with bones cut into 24 pieces 1 Kg / 2.2 lbs
Onions – Cut into 16 or 20 big pieces 2 Medium/100 to125 Gms/3.5 to 4.4 oz
Onions – Finely Sliced 3 Medium / 150 Gms / 5.25 oz
Cooking oil Total 10 Tablespoons / 150 ml
Capsicum / Bell Pepper – Cut into 12 or 16 big pieces 2 Medium
Cilantro / Kothmir / Hara dhanya One small bunch / 10 Twigs
Ustad Banne Nawab’s Kadhai Chicken Masala One Packet


  1. Take 50ml / Half small tea cup water and make paste of entire Kadhai chicken Masala, apply to chicken and keep aside.
  2. In a pressure cooker heat 105 ml / 7 tablespoons of oil and fry 2 finely diced onions till they start changing color.
  3. Add Chicken mixture and fry for 3 to 5 minutes, stirring continuously making sure masala paste doesn’t stick to the bottom of the cooker.
  4. Add Half glass / 125 ml water to the above, mix thoroughly, close lid of pressure cooker and cook on high flame till first whistle.
  5. Reduce flame to lowest and cook for 5 Minutes only. Close stove and let cooker cool down,.
  6. Heat 45 ml / 3 Tablespoons cooking oil in a Kadhai (Round shaped Frying Pan without lid) and fry big onion pieces and Capsicum / Bell pepper pieces for about 3 to 5 minutes till their rawness is gone.
  7. Transfer entire contents of pressure cooker into the Kadhai and cook on high flame till Chicken is tender and a thick gravy is achieved, stirring occasionally.
  8. Close stove and garnish with Cilantro / Kothmir / Hara dhanya.

Additional information

Weight 60 g

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