Kadai Chicken
Bold flavours, rustic soul
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What gives Kadai Chicken its unique flavor?
It uses a special'kadai masala' made from freshly roasted and ground coriander seeds and dry red chilies.
Are there vegetables in this dish?
Yes, it includes crunchy diced bell peppers and onions.
How spicy is this dish?
It carries a medium to slightly hot spice level due to the ground chilies.
Can I request it to be mild?
Yes— our kadai masala is ground fresh every morning, so the chef can build the dish with less Kashmiri chili and fewer green chilies. Just tell your server mild when ordering.
What does 'Kadai' mean?
A kadai is a traditional Indian wok used for deep-frying and stir-frying.
About Kadai Chicken
Kadai chicken takes its name from the kadai, the heavy-bottomed iron wok used across North India for frying and quick high-flame cooking. The dish belongs to the dhaba and home tradition of the Punjab and the wider north, where the same vessel that fries the onions also finishes the meat, so nothing is moved off the heat until it is done.
At BHARAT the boneless chicken is cooked in the kadai over a high flame with cubed onion and bell pepper, the pieces of capsicum kept large enough to hold a little crunch. What sets it apart is the spice mix: coarsely crushed coriander seed and dried red chilli, pounded fresh rather than replaced with a smooth garam masala, which is what gives kadai its rough, fragrant heat. The masalas are ground in the kitchen daily, and the chicken is halal-marked and bought from Makro each morning. No pork is handled in the kitchen and no alcohol goes into the food.
The texture is the point. This is a drier, clinging gravy rather than a pourable sauce, smokier and more direct than the everyday chicken curry, with the cracked coriander seed audible against the meat. It runs at a medium heat by default. Because the kadai masala is freshly ground every morning, the chef from Uttarakhand can build it milder with less Kashmiri chilli and fewer green chillies if you tell your server.
It is best eaten with bread that can pick up a thick masala. Tandoori roti, lachha paratha, or naan all work, and the capsicum and onion make it feel like a complete plate on its own.
Best ordered fresh — call ahead if you are coming straight after work. Visit BHARAT →
See also: the Chef's Special menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.