Khada Masala Chicken
A robust North Indian chicken curry where whole spices are the star. Tender chicken pieces are simmered in a fragrant, aromatic gravy made from onions, tomatoes, and a blend of whole cloves, cardamom, and cinnamon. A true delight for spice lovers.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces, whisked curd, 1 tbsp of ginger-garlic paste, 1/2 tsp red chilli powder, and 1/2 tsp salt.
- c.Mix thoroughly to ensure each piece of chicken is well-coated.
- d.Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat oil or ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the whole spices: bay leaves, cinnamon stick, cloves, green and black cardamoms, and black peppercorns.
- c.Sauté for 30-40 seconds until they become fragrant and sizzle. Be careful not to burn them.
- d.Add the thinly sliced onions and a pinch of salt. Cook for 12-15 minutes, stirring frequently, until the onions are deep golden brown. This step is crucial for the color and flavor of the gravy.
- 3
Step 3
- a.Prepare the Masala Base
- b.Add the remaining 1 tbsp of ginger-garlic paste and the slit green chillies. Sauté for 1 minute until the raw aroma disappears.
- c.Stir in the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
- d.Add the powdered spices: turmeric powder, remaining 1/2 tsp red chilli powder, and coriander powder. Mix well and cook for another minute.
- 4
Step 4
- a.Cook the Chicken
- b.Add the marinated chicken along with all the marinade to the pan. Increase the heat to high and sear the chicken for 4-5 minutes, stirring continuously to brown it slightly on all sides.
- c.Reduce the heat to medium-low, add the remaining salt, and cover the pan with a tight-fitting lid.
- d.Allow the chicken to cook in its own juices for 20-25 minutes. Stir every 5-7 minutes to prevent sticking.
- e.If the gravy becomes too thick, add 1/2 to 1 cup of hot water to achieve your desired consistency. Mix well.
- 5
Step 5
- a.Finish and Garnish
- b.Once the chicken is tender and cooked through, stir in the garam masala and crushed dried fenugreek leaves (kasuri methi).
- c.Simmer for 2 more minutes to allow the final flavors to meld into the gravy.
- d.Turn off the heat and garnish with freshly chopped coriander leaves.
- e.Let the curry rest for 10 minutes before serving. This allows the flavors to deepen. Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh, bone-in chicken pieces as the bones add depth to the gravy.
- 2Don't rush the browning of the onions. Their deep, caramelized flavor is the foundation of this dish.
- 3Whisk the curd (yogurt) well before adding it to the marinade to prevent it from curdling when cooked.
- 4Lightly crush the whole spices before adding them to the oil to release more of their aromatic oils.
- 5Using ghee instead of oil will impart a richer, more authentic flavor to the curry.
Adapt it for your goals.
Vegetarian
Replace chicken with 500g of paneer cubes or 400g of mushrooms. If using paneer, lightly fry it before adding it to the gravy in the last 5-7 minutes of cooking.
Creamier GravyCreamier Gravy
For a richer, restaurant-style finish, stir in 2-3 tablespoons of heavy cream or a paste of 10-12 soaked and ground cashews at the end of cooking.
Smoky Flavor (Dhungar)Smoky Flavor (Dhungar)
To add a smoky aroma, place a small steel bowl in the center of the finished curry. Add a piece of red-hot charcoal to the bowl, pour 1/2 tsp of ghee over it, and immediately cover the pan for 2-3 minutes.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Rich in Aromatic Spices
The whole spices used, such as cloves, cinnamon, and cardamom, are packed with antioxidants and have anti-inflammatory properties that can help combat oxidative stress.
Immunity Boosting
Ingredients like ginger, garlic, and turmeric are known for their immune-boosting properties, helping the body fight off infections.
Aids Digestion
Spices like black peppercorns and cardamom can stimulate the secretion of digestive enzymes, promoting better gut health and digestion.
Frequently asked questions
One serving of Khada Masala Chicken contains approximately 480-550 calories, depending on the cut of chicken and the amount of oil used.