Khara Chicken Masala

A totally unique taste.. you’ll be hooked after the first mouthful. ‘Khara’ (pronounced kurra) means ‘whole’, as in the whole spices that are used in the dish. Smoky black cardamoms, cinnamon sticks and chilli flakes all combine to make a unique flavour. And it’s still so easy. Just 9 ingredients.

If you try just one chicken dish, make sure it’s this one.

Khara Chicken Masala

Serves 4

500g chicken, cut into small pieces

2 medium tomatoes or 4 small ones, quartered

2 onions, finely sliced

4-6 tbsp oil

1 and 1/2 tsp hot dried chilli flakes

1/2 tsp salt

2 cinnamon sticks

2 or 3 black cardamoms

2 tsp cumin seeds

Heat the oil. Add the tomatoes and chicken. Mix.

Add the cinnamon, cardamoms, salt, cumin seeds and chilli flakes. Stir to combine. Cook uncovered for 20 minutes on a medium heat, until virtually all the liquid has gone and the chicken is cooked through.

Add the sliced onions. Stir through. Put the lid on and let it cook on a low heat for 20-30 minutes until almost all the liquid has gone and the onions are reduced and brown.

Serve with roti and yoghurt.

Click the video below to watch us make it..

3 thoughts on “Khara Chicken Masala

  1. I made this for the first time last night and all was going well. I put the onions in the pan and cooked for 20-30 minutes over a medium heat. I then looked at the dish which looked very pale with the onions having not reduced down so I wondered what I had done wrong. I was concerned where the rich colour was going to come from as the tomatoes had all but disappeared. I continued cooking for at least another 30-45 minutes and I had a delicious looking dish to try. The onions had reduced right down and the rich colour had turned up. When I tasted the dish, wow, a curry without garlic. Who has heard of it? This dish is simply delicious with very few ingredients. The moral of the story is to keep cooking and keep cooking until you too have a fantastic looking curry. You will not be disappointed. Thank you @AasmahMir and your mum.

    • I have to agree with Adrian. I am 45 minutes after adding the onions in and it’s still very pale. So will soldier on and trust it comes right with more time.

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