Recipe for Chicken Khada Masala


  • 2 whole chickens (each cut in 8 pcs)
  • 4 Tbsp ghee
  • 3-4 medium-sized onions
  • 1 kg yogurt
  • 200 g fresh cream
  • 2 Tbsp green chilli paste
  • 1 Tbsp white pepper powder
  • Salt to taste
  • 2 Tbsp ginger, chopped
  • 1 Tbsp garlic, chopped
  • 1 tsp green cardamom
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 Tbsp mace
  • 1 tsp fennel seeds (saunf)
  • 1 Tbsp cumin seeds (jeera) (for tempering)
  • 6-7 whole red chillies, round (for tempering)
  • 1 kg basmati rice

Cooking Directions

Wash the chicken.

Put ghee in a pot and saute onions.

Then put yogurt, then green chilli paste and white pepper powder and salt.

Cook for 10 minutes. Cool and blend in blender.

Again, put ghee, ginger, garlic and saute chicken.

Add the paste and cook.

Now put the whole spices, except cumin and red chilli.

Cook for 10 minutes and finally give a tadka or tempering of cumin seeds and whole red chillies.

Serve with boiled rice.

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