Chicken Kadhaai: Fiery, Tangy, and Loaded with Awadhi Drama
There’s something unmistakably thrilling about a dish that sizzles as it’s served. The aromas waft through the air, the gravy bubbles at the edges, and your first bite delivers a burst of heat and tang that stays with you. That dish is the Chicken Kadhaai—a North Indian staple made theatrical and unforgettable at Tunday Kababi Dubai.
If you think you’ve tried Chicken Kadhaai before, think again. Ours comes with a twist of Awadhi finesse, slow-cooked richness, and layers of bold flavour that are as dramatic as they are delicious.
Table of Contents
- What Is Chicken Kadhaai, Really?
- Awadhi vs. Punjabi Kadhaai
- How Tunday Makes It Special
- The Drama in the Details
- Perfect Pairings on Your Plate
- Order It Fresh in Jumeirah
What Is Chicken Kadhaai, Really?
Chicken Kadhaai is named after the heavy-bottomed wok—known as a “kadhai”—in which it’s traditionally cooked. The dish is defined by its spicy tomato-based gravy, freshly ground spices, and the technique of quick stir-frying chicken with capsicum, onions, and green chillies.
It’s bold, punchy, and full of soul. And at Tunday, we treat it not just as a curry—but as a performance.
Awadhi vs. Punjabi Kadhaai
Most Chicken Kadhaai you’ll find around Dubai leans Punjabi—thicker gravies, ghee-heavy tempering, and heaps of garam masala. But at Tunday, our Lucknowi roots guide us differently.
Our Awadhi-style Chicken Kadhaai swaps brute force for balance. The spices are roasted and ground fresh daily. Tomatoes are slow-cooked to develop natural sweetness. The tang is controlled, the heat is layered—not blunt. We focus on harmony over heat, depth over density.
The result is something unmistakably rich yet refreshingly refined.
How Tunday Makes It Special
It starts with bone-in chicken marinated in ginger, garlic, and crushed red chillies. Once seared, it’s added to a kadai where a base of tomatoes, onions, and green chillies is already simmering. Whole spices—like bay leaf, black cardamom, and crushed coriander seeds—are bloomed in mustard oil, infusing the dish with earthy intensity.
Instead of overpowering with cream or butter, we finish with a touch of kasoori methi and a squeeze of lemon. The result is a fiery, tangy dish that doesn’t feel heavy—but leaves a deep impression.
We cook it in small batches, always to order, which means what you get is hot, fresh, and full of drama—exactly how it’s meant to be.
The Drama in the Details
The sizzle as it hits the table isn’t just for show. It’s a signal that your meal was just made. The bright red hue of the gravy isn’t from artificial colouring—it’s from real tomatoes and dried Kashmiri chillies. The spice you feel isn’t aggressive—it’s a carefully constructed arc, from initial warmth to a bold finish.
That’s the Tunday difference. We don’t just serve Chicken Kadhaai—we choreograph it.
Perfect Pairings on Your Plate
Chicken Kadhaai deserves a worthy companion. We recommend Lachha Paratha for texture, Butter Naan for indulgence, or Jeera Rice if you prefer something mild and fragrant.
Add a side of onion salad, a glass of Salted Lassi, and you have a meal that balances heat, texture, and refreshment.
Order It Fresh in Jumeirah
Al Hudaiba Awards Building, Al Mina Street, Jumeirah Dubai
When the mood calls for something lively, spicy, and deeply satisfying, our Chicken Kadhaai is ready to rise to the occasion. Come to Tunday Kababi Dubai and enjoy a dish where flavour, fire, and finesse come together—in a wok, on a flame, and straight to your table.
