Khada Masala Chicken
Author's Note
A family favorite passed down from generations. A curry that is made using whole spices only.
Ingredients
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3 lbs. Chicken thighs (bone-in, skin off) cut into chunky pieces
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2 red onions diced
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1 head of garlic (8-10 cloves) finely chopped
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3 inches ginger finely diced
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2 bay leaves
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2 cinnamon sticks
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6-7 green cardamom pods
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8-10 cloves
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15 black peppercorns
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6 whole red chilies
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2 tbsp. of mustard oil or vegetable oil or ghee
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1 cup of yogurt
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2 cups of water
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Salt to taste
Directions
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Take a large pan or wok and add the oil.
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To the heated oil add all your spices except salt.
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Saute for a minute or so till it browns.
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Add the chopped onions.
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Saute the onions with the spices till translucent.
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Add the ginger and garlic.
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Saute till brown. It will be a couple of minutes. Don’t go by time, go by color.
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Once the mixture is browned, add the chicken and saute. Add salt.
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Saute for 5-6 minutes.
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Add yogurt.
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Saute for 5-6 minutes.
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Add water and cover.
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Simmer till the chicken cooks through.
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It needs to be a thin sauce but if you want it thicker then cook it uncovered for a few minutes till desired consistency.
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Serve hot with bread or rice.