Can I make Khada Masala Chicken ahead of time?

Yes, it reheats very well and often tastes better the next day as the whole spices infuse the gravy more deeply.

Can I use boneless chicken instead of bone-in pieces?

Yes, boneless thigh works well, but reduce the simmering time so the chicken stays juicy and does not dry out.

How thick should the gravy be for this dish?

It should be rich and slightly thick, more of a coating masala than a runny curry. Simmer uncovered for a few minutes if needed.

Do I need to remove the whole spices before serving?

Not necessarily, but you can remove large pieces like bay leaf, black cardamom, and cinnamon if you prefer easier eating.

What should I serve with Khada Masala Chicken?

Roti, naan, or jeera rice work especially well because they soak up the semi-dry, spice-coated gravy nicely.

Home / Recipes / north_indian / Khada Masala Chicken

north_indianMediumnon vegetariangluten freenut freelow carb

Khada Masala Chicken

RATING

4.6/5(97)

TASTE SCORE

8/10

A bold, home-style chicken curry where whole spices do the heavy lifting. The masala stays rustic and fragrant, coating tender chicken in a rich, semi-dry gravy that tastes wonderful with roti, naan, or jeera rice.

PREP

20m

COOK

40m

SERVES

1 KATORI

405 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the chicken and aromatics.
1.Wash and pat dry the chicken pieces well.
2.Slice the onions thinly and chop the tomatoes finely.
3.Slit the green chilies and whisk the yogurt until smooth.
saute · ~1 min
Toast the whole spices in oil.
1.Heat oil in a heavy pan over medium heat.
2.Add cumin seeds, cinnamon, green cardamom, black cardamom, cloves, black peppercorns, and bay leaf.
3.Cook for 30 to 40 seconds until the spices smell fragrant.
TIPKeep the heat medium so the whole spices bloom without turning bitter.
saute · ~10 min
Cook the onions until deep golden.
1.Add the sliced onions to the pan and mix well with the spices.
2.Cook, stirring often, until the onions turn deep golden brown.
3.Add the green chilies and ginger-garlic paste and cook until the raw smell goes away.
TIPWell-browned onions give this curry its depth, so do not rush this step.
saute · ~8 min
Cook the tomatoes and ground spices.
1.Add the chopped tomatoes and stir in coriander powder, red chili powder, turmeric powder, and salt.
2.Cook until the tomatoes soften fully and the masala looks thick and glossy.
3.Stir in the garam masala.
saute · ~8 min
Coat the chicken in the masala.
Add the chicken pieces and cook over medium-high heat for 6 to 8 minutes, turning often, until the chicken loses its raw pink color and gets coated well with the masala.
mix · ~2 min
Add the yogurt and mix gently.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously so it blends smoothly into the masala without splitting.
TIPLow heat and steady stirring help the yogurt stay creamy.
simmer · ~20 min
Simmer the chicken until tender.
Pour in the hot water, mix well, cover, and cook on low heat until the chicken is tender and the gravy turns rich and slightly thick. Stir once or twice while cooking.
garnish · ~3 min
Finish with coriander leaves.
Uncover the pan and cook for 2 to 3 minutes if you want a thicker gravy. Sprinkle chopped coriander leaves on top.
serve
Serve hot.
Serve Khada Masala Chicken hot with roti, naan, or jeera rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed pan so the whole spices and onions brown evenly without scorching.
2
Take the onions to a deep golden stage, not just soft, because they build the curry's rustic body and color.
3
Pat the chicken dry before adding it so it sears in the masala instead of releasing too much water.
4
Add the whisked yogurt in small additions on low heat to keep the gravy smooth and prevent curdling.
5
If the masala catches while simmering, splash in a little hot water rather than cold to keep the cooking steady.
6
For a more intense khada masala aroma, lightly crush the peppercorns and cardamom just before tempering.
7
This curry tastes even better after resting 20 to 30 minutes, when the whole spice flavors settle into the chicken.