Chicken Kharda
A fiery and rustic Maharashtrian delight where tender chicken is cooked in a coarse, pungent paste of green chilies and garlic. This semi-dry dish packs a punch and is perfect for spice lovers.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Kharda Paste
- b.In a mortar and pestle (khalbhatta) or a small grinder jar, combine the green chilies, garlic cloves, ginger, roasted peanuts, and cumin seeds.
- c.Pound or pulse them into a coarse, rustic paste. Avoid over-grinding; the chunky texture is characteristic of kharda. This should take about 2-3 minutes.
- 2
Step 2
- a.Marinate the Chicken
- b.In a medium bowl, place the chicken pieces. Add half of the prepared kharda paste, the turmeric powder, and 0.5 tsp of salt.
- c.Mix thoroughly until every piece of chicken is well-coated. Cover and let it marinate for at least 15-30 minutes at room temperature.
- 3
Step 3
- a.Sauté Aromatics and Cook Chicken
- b.Heat vegetable oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the finely chopped onions.
- c.Sauté for 7-8 minutes, stirring occasionally, until the onions are soft and golden brown.
- d.Add the remaining half of the kharda paste to the pan. Cook for 2-3 minutes, stirring continuously, until the raw smell disappears and the paste becomes fragrant.
- e.Stir in the coriander powder and the remaining 0.5 tsp of salt.
- f.Add the marinated chicken to the pan. Increase the heat to medium-high and sear the chicken for 4-5 minutes, until it's lightly browned on all sides.
- g.Reduce the heat to low, cover the pan with a lid, and let the chicken cook for 15-20 minutes. The chicken will release its own juices. Stir once or twice in between to prevent sticking. If the mixture seems too dry, add a splash of water.
- 4
Step 4
- a.Finish and Garnish
- b.Once the chicken is tender and cooked through, uncover the pan. Sprinkle the garam masala and drizzle the fresh lemon juice over the top.
- c.Give it a final mix to combine everything well. Cook for another minute.
- d.Garnish with freshly chopped coriander leaves. Serve hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor and texture, use a stone mortar and pestle (khalbhatta) to make the kharda paste.
- 2The heat level depends entirely on the green chilies. Use a milder variety or reduce the quantity if you prefer less spice.
- 3Using bone-in chicken pieces will add more depth and flavor to the dish, though it may require a slightly longer cooking time.
- 4Ensure the onions are well-browned as this forms the sweet base that balances the pungency of the kharda paste.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of paneer cubes or 500g of mushrooms. If using paneer, add it in the last 5-7 minutes of cooking to prevent it from becoming chewy.
MeatMeat
This recipe works well with mutton. Use 500g of mutton pieces and pressure cook them with the masala until tender before finishing in the pan.
Nut FreeNut-Free
For a nut-free version, you can omit the peanuts or replace them with 1 tablespoon of roasted white sesame seeds for a different nutty flavor.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein source, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Metabolism Booster
The capsaicin in green chilies is known to provide a temporary boost to your metabolism, which can aid in calorie burning.
Rich in Immune-Boosting Compounds
Garlic and ginger are packed with antioxidants and anti-inflammatory properties that help strengthen the immune system and fight off infections.
Frequently asked questions
One serving of Chicken Kharda contains approximately 350-400 calories, depending on the cut of chicken and the amount of oil used. It's a protein-rich main course.