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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
Marinate the Chicken
Sauté Aromatics
Prepare the Masala Base
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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.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 489.81 calories per serving with 38.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Finish and Garnish
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.
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.
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.
Chicken is a high-quality lean protein, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
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.
Ingredients like ginger, garlic, and turmeric are known for their immune-boosting properties, helping the body fight off infections.
Spices like black peppercorns and cardamom can stimulate the secretion of digestive enzymes, promoting better gut health and digestion.
One serving of Khada Masala Chicken contains approximately 480-550 calories, depending on the cut of chicken and the amount of oil used.
It can be a healthy dish as it's rich in protein from chicken and beneficial spices. To make it healthier, use chicken breast, reduce the amount of oil, and serve it with whole-wheat roti or brown rice.
In Hindi, 'Khada' means 'whole'. So, 'Khada Masala' refers to the use of whole spices like cinnamon, cloves, and cardamom, which are the defining characteristic of this dish.
Yes, you can use boneless chicken thighs or breast. Reduce the cooking time in step 4 to about 15-20 minutes, or until the chicken is cooked through, to prevent it from becoming dry.
Store any leftover Khada Masala Chicken in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve the next day. Reheat thoroughly before serving.
If your gravy is too watery, you can simmer it uncovered for a few more minutes to allow the excess liquid to evaporate. You can also mash a few pieces of cooked onion against the side of the pan to help thicken the base.