Khara Masala Chicken My Version
Dive into the rich and aromatic flavors of "Khara Masala Chicken My Version," a tantalizing twist on classic Indian cooking that shines with its bold use of whole spices and perfectly balanced masala. This hearty, one-pot chicken curry showcases tender, bone-in chicken simmered in a luscious base of caramelized onions, juicy tomatoes, and a medley of vibrant spices like cinnamon, cardamom, and cloves. The addition of whisked yogurt lends a velvety texture, while fresh cilantro leaves provide a burst of freshness. With its irresistible aroma and robust depth, this dish is perfect for serving alongside steamed basmati rice or warm naan, making it the ultimate comfort food everyone will love. Whether you’re an experienced cook or new to Indian cuisine, this easy-to-follow recipe will quickly become a family favorite. Perfect for those seeking an authentic yet approachable chicken curry, packed with the goodness of whole spices and homemade charm.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, skinless, cut into medium pieces)
- 3 medium Onions (finely sliced)
- 2 large Tomatoes (roughly chopped)
- 2 tablespoons Ginger-garlic paste
- 4 Green chilies (slit lengthwise)
- 1 inch Cinnamon stick
- 6 Green cardamom pods
- 6 Cloves
- 2 Bay leaves
- 1 teaspoon Black peppercorns
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Red chili powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala powder
- 0.25 cup Yogurt (plain, whisked)
- 2 tablespoons Fresh cilantro leaves (chopped)
- to taste Salt
- 3 tablespoons Cooking oil (vegetable or mustard oil)
- 1 cup Water
Instructions
Heat oil in a heavy-bottomed pan or pot over medium heat.
Add cumin seeds, black peppercorns, cinnamon stick, green cardamom pods, cloves, and bay leaves. Sauté for 30 seconds until fragrant.
Add the sliced onions and sauté until they turn golden brown, stirring frequently to avoid burning.
Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
Add the chopped tomatoes, green chilies, and a pinch of salt. Cook until the tomatoes soften and blend into the mixture, about 5-7 minutes.
Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Stir well to coat the onion-tomato mixture with the spices.
Add the chicken pieces and mix thoroughly to ensure they are well-coated with the masala. Cook for 8-10 minutes, stirring occasionally, until the chicken begins to brown slightly.
Lower the heat and add the whisked yogurt. Stir carefully to prevent curdling and let it cook for another 5 minutes.
Pour in 1 cup of water, cover the pan, and simmer for 25-30 minutes, stirring occasionally, until the chicken is tender and the curry thickens to your desired consistency.
Adjust salt to taste and finish by adding freshly chopped cilantro. Mix well and turn off the heat.
Serve hot with steamed basmati rice, naan, or roti for a hearty and satisfying meal.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 9.7 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
