Chicken Kharda Masala
03-09-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Kharda Masala Paste:
5-20 green chilies (adjust according to spice preference)
6-7 garlic cloves
1-inch piece of ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon oil (for grinding)
For the Chicken:
500 grams chicken (bone-in, cut into medium-sized pieces)
2 large onions, finely chopped
2 tomatoes, finely chopped
1 teaspoon turmeric powder
1 teaspoon red chili powder (optional, for extra spice)
1 teaspoon garam masala
Salt to taste
2 tablespoons oil (for cooking)
Fresh coriander leaves for garnish
Lemon wedges for serving
Instructions:
Prepare the Kharda Masala Paste:
Begin by washing the green chilies thoroughly. Remove the stems and set aside.
In a grinder, add the green chilies, garlic cloves, ginger, cumin seeds, coriander seeds, and a tablespoon of oil.
Grind the mixture into a coarse paste. The consistency should be thick, not too smooth, to retain the texture of the spices. Set aside the Kharda masala paste.
Marinate the Chicken:
In a large bowl, marinate the chicken pieces with turmeric powder, salt, and half of the prepared Kharda masala paste.
Mix well to coat the chicken evenly and let it sit for at least 30 minutes. This allows the flavors to penetrate the chicken.
Cook the Chicken:
Heat 2 tablespoons of oil in a deep pan or kadhai over medium heat.
Add the finely chopped onions and sauté until they turn golden brown.
Stir in the chopped tomatoes and cook until they soften and release oil from the sides.
Add the remaining Kharda masala paste to the pan, and cook for 4-5 minutes until the raw smell of the chilies and garlic disappears.
Add the marinated chicken pieces to the pan and mix well with the masala.
Cover the pan and let the chicken cook in its juices for 15-20 minutes, stirring occasionally. If needed, add a splash of water to prevent the masala from sticking to the pan.
Once the chicken is cooked through and tender, check for seasoning. Adjust salt and spice levels if necessary.
Sprinkle garam masala over the cooked chicken and stir to combine. Cook for another 2-3 minutes on low heat.
Serve:
Garnish the Chicken Kharda Masala with fresh coriander leaves.
Serve hot with lemon wedges on the side, along with roti, naan, or steamed rice.
Tips:
For a less spicy version, you can reduce the number of green chilies or use a milder variety.
If you prefer a richer flavor, add a tablespoon of thick yogurt or cream towards the end of cooking.
Enjoy your spicy and flavorful Chicken Kharda Masala, a dish that brings the fiery taste of Maharashtrian cuisine to your table!
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