Khada Masala Chicken Curry is a very delicious, bursting with the flavor of whole spices, and rustic chicken curry made in a clay pot (earthen pot). This recipe is very popular in Bihar, Jharkhand, and some parts of U.P. It is very easy to prepare and all the ingredients are easily available in the kitchen. It’s time to indulge yourself in the delicious Bihari Cuisine. ❤
What Is Khada Masala?
Khada Masala means dry whole spices. My mom says that anything either vegetarian or non-vegetarian, cooks with the whole spices will taste delicious than anything cook with powder masala. And that’s true!
Imagine, chicken cooked with khada masala (whole spices) and in its own juice AND in an earthen pot. Mouth-watering, no? Though I could have used an Instant pot/pressure cooker or a pan for cooking this khada masala chicken curry which I have already tried earlier, but rather, I cooked this khada masala chicken curry in an earthen pot and buoy, the aroma, flavor, taste, the rustic color, EVERYTHING was just P-E-R-F-E-C-T! It’s absolutely lip-smacking chicken curry. This will make you lick your fingers (even the plate 😉 ) and will leave you wanting more.
While growing up and also before my marriage, I have seen Dad cooking non-vegetarian dishes with much interest and passion than cooking vegetarian dishes. He uses to cook occasionally as he hardly gets any time from his Army responsibilities. But whenever he is in the kitchen something delicious is coming up. I remember once Mom has gone to Maasi’s place for a month as Maasi was not doing so well in health. Dad uses to cook the whole meal for the two of us for the entire month and on the weekend we use to cook together. He still loves to cook whenever he gets time or he will be busy doing some household work. ❤
This recipe is very close to me as I have learned this recipe from my Dad. Dad uses to cook this whenever he gets time on the weekend and we use to relish this with rice or piping hot rotis. This chicken curry tastes more delicious the other day. Hopefully, I will surprise him with this dish on my next visit to the home.
Serve this khada masala chicken curry with rice or any Indian flatbread and salad on the side. I and the husband loves eating this chicken curry with litti and I suggest you too, try this Khada Masala Chicken Curry with Litti-Chokha. Tastes AH-mazing! ❤ Trust me.
- Mustard Oil, Using mustard oil in this recipe is a MUST. Please do not replace it with any other cooking oil.
- Bone-in Or Boneless Chicken, Use whatever you prefer. I like it with bone-in chicken.
- Whole Spices, Of course, you can try this recipe with powdered spices but then it won’t taste as great as whole spices chicken curry
- Whole Ginger-Garlic Or Ginger-Garlic Paste? What do you think will give the real taste and flavor? Isn’t it using the whole ginger-garlic? YES!
- Earthen Pot, If you do not have an earthen pot still you can try this recipe in a pan. Do not use pressure cooker though. Cook in a pan on low flame for a longer time.
- Serving Suggestions- Highly recommended serving this Khada Masala Chicken Curry with Litti-Choka. 😀
I have not used any spices which won’t be available in your kitchen. So, I won’t take any excuse why did not you try this recipe. 😛 If you are a vegetarian, then try the same using raw jackfruit or soya chunks. The same recipe you can use to make Khada Masala Mutton in a clay pot. Relish the dish with your family and friends and do share your feedback with me. ❤
For Chicken Marination
- 6 Chicken Drumsticks or 1.5Lbs chicken
- 1/3 Cup curd
- 1 Tbsp red chili powder or as desired
- 1 Tsp Kashmiri red chili powder (optional)
- ½ Tsp turmeric powder
- 1 Tsp salt
Khada Masala (Whole Spices)
- 1 Bay leaf
- 1 Cinnamon stick
- 3-4 Whole red chilies
- 1 Tbsp coriander seeds
- 1 Tsp cumin seeds
- 1 Tsp black peppercorns
- 2 Cloves
*Take all the whole spices in a mortar and crush them a bit.
- 6-8 Garlic cloves, roughly chopped or whole
- 1-inch ginger piece, roughly chopped
- 3 Large onions, thinly sliced lengthwise
- 1 Large tomato, chopped
- ¼ Cup mustard oil
- 1 Tsp ghee
- Salt as required
- 1 Tsp chicken masala
- A handful of coriander leaves, for garnishing
Learn Step By Step Recipe With Pictures For Khana Masala Chicken Curry | Clay Pot Recipe
Step 1- In a mixing bowl, take chicken drumsticks and add curd, red chili powder, Kashmiri red chili powder, turmeric powder, and salt. Marinate and leaves for 15-20mins. Meanwhile, prepare the curry masala
Step 2- Heat an old pan or place a heat diffuser on the gas stove and place the clay pot on it. Turn the flame to high and once the pot is hot, turn the flame to medium.
Heat oil and 1tsp ghee in the pot, and saute bay leaf whole red chilies for a minute. Add the crushed whole spices to the pot and saute for 2mins until it starts releasing the aroma. Saute chopped ginger-garlic until the raw smell goes away
Step 3- Add the chopped onions and cook until they turn a bit translucent. Then sprinkle some salt and cover the lid of the pot. Let it cook for 15mins or until they are really soft and mushy. Stir using a wooden spatula and make sure it does not stick to the bottom
Add the chopped tomatoes and the required salt. Keep in mind the marinated chicken has salt too. So adjust accordingly. Cover the pot and again and cook until it starts leaving oil and turns completely mushy
Step 4- Now add the marinated chicken and mix well with the masala. Adjust spices at this step only, if required. Cover the pot and cook until the chicken is soft and tender. The chicken will release water so you there is no need to add extra water.
Once the chicken is soft and tenders a bit, open the lid of the pot and cook the chicken until you get the desired gravy consistency. Sprinkle the chicken masala and cover the pot. Turn off the flame and leave the pot on the stove for 15-20mins. Garnish with coriander leaves and serve