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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
Prepare the Kharda Paste
Marinate the Chicken
Sauté Aromatics and Cook Chicken
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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.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 357.2 calories per serving with 33.37g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and Garnish
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.
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.
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.
Chicken is a high-quality lean protein source, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The capsaicin in green chilies is known to provide a temporary boost to your metabolism, which can aid in calorie burning.
Garlic and ginger are packed with antioxidants and anti-inflammatory properties that help strengthen the immune system and fight off infections.
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.
Yes, Chicken Kharda can be a healthy dish. It's high in protein from chicken and contains beneficial compounds from garlic, ginger, and chilies. To make it healthier, use lean chicken breast and control the amount of oil.
Absolutely. The spiciness comes from the green chilies. You can reduce the number of chilies, use a milder variety like Bhavnagri chilies, or deseed them before grinding to significantly lower the heat level.
Chicken Kharda pairs beautifully with traditional Maharashtrian flatbreads like Jowar Bhakri or Bajra Bhakri. It also goes well with chapatis, phulkas, or as a side dish with simple dal and rice.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan over low heat, adding a splash of water if it seems too dry.