Forget about Chicken ‘Curry’ with Chicken ‘Kadhi’ | Recipe & Tips

Who knew that a handful of ingredients and some boiled rice could get converted into a meal that’s ideal even for weekend brunches?

That’s the beauty of the humble and flavourful, Kadhi. Primarily prepared with curd and gram flour, kadhi is an Indian delicacy that changes and adapts to different states of India, with each having its own take on it. Be it the tantalising kadhipakoda from Punjab, Kokum infused sidhikadhi or the medley of sweet and spicy in Gujarati kadhi, the simplicity of this dish is unparalleled.

Just like a lot of states in India have their own take on it, I, too, decided to give the traditional kadhi my owl little twist. The meat-less dish got adorned with meat in my kitchen and the outcome turned out to be so good, that I’d happily replace it with the regular kadhi that we generally prepare.

Kadhi Chicken
Kadhi Chicken

Here’s my recipe for the unusual yet flavourful Chicken Kadhi(not “curry”):-


1 cup sour yoghurt
1/4 cup gram flour(Besan)
250 grams of diced Chicken thighs(preferable because of more flavour)
1 tsp turmeric
1 tsp chilli powder
1 tsp garam masala
2 tsp oil
1/2 tsp asafoetida
2 tsp cumin seeds
5-6 whole red chillies
2 cups water(approx)
Salt to taste

Cooking time: 30 mins

Serves: 2


1. Mix gram flour, salt and yoghurt in a bowl until it forms a smooth paste.
2. After the paste is ready, gradually add water to the mix to dilute the mixture. Set it aside.
3. Heat oil in a heavy bottom pan; add cumin seeds, turmeric powder, chilli powder, asafoetida and whole red chillies.
4. When the cumin seeds start to splutter, add in the yoghurt and gram flour mixture and bring it to a boil.
6. After a boil, simmer and add the morsels of chicken and garam masala to it. The mixture will start to thicken and the chicken will cook in 8-10 minutes(depending upon the cut).
7. Just before serving, you may temper kadhi with red chilli powder and/or dried red chillies.
8. Serve hot with fluffy basmati rice.


1. Do not add water and yoghurt together or you’ll get lumps of gram flour.
2. It is always advisable to use sour curd to achieve the tanginess.
3. Replace water with buttermilk to achieve more creaminess in your kadhi.
4. Depending upon the quality of gram flour, the mixture would thicken differently. Hence, dilute with water/buttermilk to achieve the right consistency.
5. If the kadhi becomes too water-y, just let it cook for a couple of minutes and it will thicken.
6. The dish is versatile and a lot of flavours work well. The last time I made it, I added a bit of dried fenugreek powder(kasuri methi) that elevated the flavour profile of the otherwise simple dish. You may experiment with curry leaves and fresh green chillies, too!

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