Kadaknath chicken: Kadaknath | Kali masi | chicken recipe in English

Welcome to Anupma’s kitchen. Here we will learn about making Kadaknath chicken, which is also known as Kali Masi chicken.

Ingredients required for making Kadaknath chicken:-

  • Kadaknath (Black) Chicken – 1 Kg
  • Potato – 2 (optional)
  • Onion – 4
  • Ghee / Clarified Butter – 80 ml
  • Salt – 2 tbsp
  • Hot Spices Powder – 1 tbsp
  • Turmeric – 1/2 tbsp
  • Coriander Powder – 2 tbsp
  • Red Chilli Powder – 2 tbsp
  • Ginger Garlic Paste – 2 tbsp
  • Dried Fenugreek – 1 tbsp
  • Lime juice with 1 tbsp sugar – 2 tbsp
  • Tomato Pury – 4
  • Raw Papaya – 2 pieces

Kadaknath chicken recipe

It is a unique recipe that is famous not only in our state or country but also in the world. The name is Kadaknath Chicken.

Kadaknath is an Adivasi Chicken, which is found in the Jhabua and Dantewada region of India. It is in high demand in India.

It has a significantly less fat percentage, only about 1-2%, and protein is 20-25%. Kadaknath is also called “Black Chicken.”

The blood bones, skin, feathers of this chicken are all black and are very thin. Since fat is relatively less, that’s why this is a boon for heart and diabetes patients.

Famous Doctor Tomar advised Virat Kohli that if you cannot eat country chicken you can use Kadaknath Chicken. It is perfect for your health.

So here, we learn how to make the famous recipe of Jhabua Kadaknath. It is quite big, but the weight is significantly less.

I have taken two chicken, and after cleaning, the weight was only 1 Kg because the fat is very less. For making Kadaknath, the ingredients used are as follows:-

We will use potato, Medium-Sized Chopped Onions – 4, Clarified butter – 80 gm, Salt – 2 tbsp and Ground Spices – 1 tbsp. Also add turmeric – 1/2 tbsp, Coriander Powder – 2 tbsp, Red Chilli Powder – 2 tbsp and Ginger Garlic Paste – 2 tbsp.

Also, use Kasuri Methi to give flavor. We will use it at the last when the recipe gets ready. Also add Lime Juice – 2 tbsp mixed with 1 tbsp sugar, Tomato Puree – 4 of small size, and raw papaya to tender chicken.

Raw papaya can tender any mutton and chicken and also enhances the taste. Let’s now cook black chicken. First of all, we will take a vessel with a heavy bottom.

We add Clarified Butter to it and wait till the clarified butter is hot. Now we add onions to it and fry it for 7-8 mins to make onions light brown.

When the onions are golden brown, in this pan, we will add ginger garlic paste. Next, we add tomato puree. We will mix it well.

Meanwhile, our gravy is cooking; let’s prepare the potato. We have cut the potato into pieces. Our spices are now cooking well.

In parallel, we add Kadaknath chicken to the pan. Also, add raw papaya. Raw papaya is used to tender meat as you observe its bones and meat are all black, full of vitamins and proteins.

The flesh found is significantly less. We add red chilli powder, coriander powder, salt, turmeric, ground Spices, and lime water with sugar. With this, the gravy gets smooth and tasty.

To cook this gravy, we will mix some water, approx one bowl of water. Now we will cover the lid for 20 mins and increase the flame.

After 20 mins have elapsed, we will see that the chicken is tendering well now. We add water one more time, i.e., half a bowl more.

You can observe the color of the red chilli, and it will further cook the Kadaknath chicken. Let’s cover the lid for 10-12 mins. After it, you will observe that the gravy is well cooked and approx 60% tender.

Now we will add potato to the pan. This potato I have added after I saw an Adivasi recipe. If you want, you can ignore the use of potatoes.

Let’s add more water to it. I have added potato; that’s why adding more water to it. Let’s cook for one more time without covering the lid—Cook for ten more minutes in an open condition.

After ten minutes, you can see gravy is well cooked, and the chicken is now tender 70-80%. Now we will use water as per our approximation. Approx 750 gm water is added; that’s why we will add a little salt to it.

Also, add coriander and Kasuri Methi for flavor. Now cover the lid and keep for 15-20 mins. Keep the flame on low. After 20 mins have elapsed, switched off the gas.

A very delicious and tasty Kadaknath chicken is now ready. Share this recipe with your friends and comment if you like it.

For different paratha recipes CLICK HERE.

For the fish curry recipe Click Here.

Kadaknath chicken: Kadaknath | Kali masi | chicken recipe in English

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