Chicken Khada Masala is a signature dish of my Dad. It is made on every get togethers hosted by my dad and is best served with any Indian flatbread. Here is how to make Chicken Khada Masala.
Chicken Khada masala is a signature dish of my Dad. Everyone in my family loves to cook and my Dad is no exception. Both my parents being doctors had a very tough and busy life and cooking a hearty and delicious meal for the family was their stress buster.
So on a few of the weekends, my dad would take over the kitchen and whip up a delicious meal which mostly used to be Non vegetarian curries or his signature aloo matar ki sabzi.
Most of the time, he used to experiment with new dishes and come up with something of his own, but when he wanted to be sure of the result, this Murg khada masala made it’s presence.
This recipe is more like a stew where all the ingredients are put together in a pan and cook in the juices released by the chicken. This recipe is still my favorite among the many chicken recipes that I make.
You must give it a try too. Here it is. (If you are a vegetarian you might want to try Kathal Khada Masala)
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Chicken Khada Masala
Chicken Khada Masala is a signature dish of my Dad. It is made on every get togethers hosted by my dad and is best served with any Indian flatbread.
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Servings: 4 people
Calories: 384kcal
Ingredients
- 600 g Chicken
- 5 tablespoon Oil
- 3-4 Whole red chilies
- 3 Bay leaves
- 2 inch Cinnamon
- 4-5 Black cardamom
- 10-12 Black peppercorn
- 6-8 Cloves
- 1 flower Javitri
- 2 cups Onion (Sliced)
- 2 inch Ginger (Minced)
- 10-15 Garlic (Minced)
- 6 tablespoon Curd
- Salt to taste
- ½ teaspoon Red chilli powder
- ½ teaspoon Turmeric powder-
Instructions
- Heat oil in a pan.
- Add bay leaves and whole red chilies.
- Crush cinnamon,black cardamoms,black peppercorn, cloves and javitri.
- Add these to the oil.
- Fry for few seconds.
- Add onions.
- Saute for 3 mins.
- Add ginger and garlic paste.
- Saute for another 3 mins.
- Add chicken, curd, turmeric powder, red chilli powder and salt.
- Add 3 tablespoon of water.
- Simmer the heat.
- Cover and cook till oil separates from the masala on low heat.
- It will take 45-60 minutes.
- Stir occasionally.
- Add little water and cook till chicken is soft and cooked.
- Garnish with coriander leaves.
- Serve hot with chapaties or rice.
Nutrition
Calories: 384kcal | Carbohydrates: 14g | Protein: 16g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 76mg | Potassium: 366mg | Fiber: 2g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 9.8mg | Calcium: 89mg | Iron: 1.4mg
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