Chicken Khudi is a Traditional and popular East Indian Chicken Curry Recipe with the East Indian Bottle Masala besides other ingredients. I have used Green Peas along with potatoes in this recipe, which is not traditionally done. We love the taste of green peas in this Chicken Curry recipe though others may find it disgusting.
My mum would make this Chicken curry on most of the Sundays when we were young because it was one of the easiest chicken curry recipes. This is not only a simple curry but also has loads of flavours the comes from the East Indian Bottle Masala.
Unlike the other Bottle Masala Chicken Curry, or Chicken Moilee, this Chicken Khudi has base of roasted coconut and onions.
We like to use chicken on the bone to make this curry because as you know the juices from the bones make the curry more flavourful. But you could also use boneless chicken for this recipe and it will still turn out to be amazing. You can also make Khudi curry with beef, mutton, and pork meat as well. Moreover, you could make this Khudi curry without coconut too.
How to make Chicken Khudi
We use coconut and onions as a base for this chicken curry. You could use either dry or fresh coconut as per your choice. Dry or fresh coconut will not change the flavour of the curry because we need to roast them before grinding. Generally, dry coconut is preferred because it gives a nutty flavour to the curry.
Secondly, we also use a little tamarind to give the chicken khudi a little tang. You could skip tamarind as well and juice of half a lemon towards the end of the cooking. A little tang will enhance the flavour of the chicken curry and balance the taste.
Let’s go through the step-by-step procedure on how to make this very popular East Indian Chicken Khudi that is so easy yet delicious. You can enjoy this Chicken Curry with some East Indian Fugias.
Method
- Firstly, we need to grind some Khudi Masala that will make the base of the chicken curry. We will have to roast the following ingredients into a coarse paste before we proceed to make the Chicken Khudi –
- Coconut (Fresh or dry) – 1 cup
- Onions – 2 medium sliced
- Green chillies – 2 or 3
- Ginger – 1-inch
- Garlic – 7 to 8 cloves
- Green coriander leaves – a small bunch
- Whole spices (cardamom – 3, cloves-4, cinnamon 1-inch stick, peppercorns -1/2 tsp)
- In a large vessel, heat 3 tbsp oil and then add in the ground Khudi Masala. Also, add 2 tbsp of the East Indian Bottle Masala. Saute this for 2 to 3 minutes or until you see oil oozing out.
- Next, add the chicken pieces and the cut potatoes. Add water to make the required gravy and then cover and cook till the chicken and potatoes are well done.
- Once the chicken and potatoes are cooked you can add in the green peas, if you prefer using them. Simmer for 2 more minutes to allow the green peas to cook.
- Soak a small ball of tamarind in warm water and add the juice to the curry, at this stage. You could also use lemon juice to give the chicken curry a tangy flavour, instead of tamarind juice.
PS: If you are making this Khudi curry with Mutton, Pork, or Beef you may have to boil the meat separately to save cooking time. Also, if you do not have the Bottle Masala, you could also try this recipe with any meat masala or chilli powder with garam masala. Your curry will still be very close to the authentic Khudi Curry.
Serving Suggestions
Serve Chicken Khudi with Wedding Rice, East Indian Fugias, or plain steamed rice. Team it with some green salad and Coloured Rice Crackers (Papris), if you have.
Chicken Khudi – Recipe Video
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Chicken Khudi
Ingredients
- 500 grams Chicken on the bone cut into medium pieces wash and drain
- 1 tbsp East Indian Bottle Masala
- ½ cup green peas (optional)
- 1 -2 medium potatoes cut into quarters
- 1 small lemon sized ball of tamarind optional, use lime juice instead
- 2 -3 tbsp oil for cooking
- Salt to taste
for the Khudi Masala (grind to a coarse paste)
- ½ cup grated coconut, fresh or dried
- 2 medium onions sliced
- 7 to 8 garlic flakes
- 1 inch ginger
- 3 green chillies
- ½ tsp peppercorns
- 4 cloves
- 3 Cardamom
- 1 inch cinnamon
- ½ cup coriander leaves
Instructions
- In a pan add a tsp of oil and roast the sliced onions and coconut till brown.
- Grind the roasted onions and coconut to a coarse paste with the other ingredients listed for masala.
- Heat oil in a vessel. Add the ground masala paste and fry for a minute.
- Add Bottle Masala and mix well. Saute until oil oozes out.
- Now add the chicken pieces and potatoes and stir well. Add water to make required gravy. Cover and let cook.
- Once potatoes are cooked, add the green peas and cook for further 2 minutes.
- Add lime juice or tamarind juice, Bring the gravy to a boil and switch off the flame.
Notes
- Chicken, beef, or pork meat can be used.
- If you do not have Bottle Masala, use any meat masala.
- Adjust Bottle Masala to suit your taste.
- You can use lemon juice instead of tamarind.
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Thank you for stopping by….
Love, Anita
Awesome.
Thank you