Chicken Khudi is an authentic East-Indian recipe made with chicken and potatoes cooked in a spice mix called bottle masala and tamarind. A surprisingly simple and easy recipe to make.
This is one of my absolute favorite chicken curries both to make and eat. Roasting the fresh coconut, and masala gives a wonderful flavor to this gravy.
Ingredients and substitutes
- Chicken - I am using boneless chicken today but you can also use a whole chicken cut into pieces. Personally, I prefer chicken thighs and legs for my curries but if you choose to use chopped boneless chicken breast I suggest you reduce the cooking time by a bit because chicken breast cooks much quicker than thighs or legs.
- Bottle masala - there is no substitute for bottle masala because it is a unique spice mix made with about 18 other spices. But, you can also use 1 teaspoon chili or cayenne pepper, ½ tablespoon coriander powder, ¼ teaspoon cumin powder, and ¼ teaspoon garam masala, instead of bottle masala for this recipe to make a lovely prawn coconut curry.
- Potatoes - I have omitted the potatoes in my dish today but adding potatoes to this dish is very authentic.
- Tamarind - has a unique flavor that is not similar to lemon, lime, or vinegar. But, if you must substitute you can use kokum, dry mango instead.
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- Cutting Board
- Kitchen Knife
- Wooden spoon
- 1 kg (2 lb) Chicken cut into pieces
- 3 (22 oz) Potatoes Chopped
- 2 tbsp Cooking oil
- 2 tbsp Bottle masala (or curry powder)
- 2 inch Fresh tamarind or ½ teaspoon tamarind paste
- 1 tbsp Salt
- ½ teaspoon Black pepper
Spice paste / Masala
- 2 cups Onions chopped
- 4 Chillies green
- 2 cups Fresh coconut grated
- 2 inch Fresh ginger
- 8 large Garlic cloves
- Roast masala - In a frying pan, dry roast the freshly grated coconut until lightly toasted. Remove from the pan and set aside. In the same pan, dry roast the onions, chilies, ginger, and garlic. Transfer to a food processor or blender and blend until smooth. Set asidePro tip - you may need ¼ to ½ cup of water to help grind everything to a smooth paste.
- Brown chicken - In a skillet over medium-high heat stir-fry the chicken pieces in oil for two minutes until lightly browned on all sides.
- Saute - Add the ground masala paste and saute for 2 minutes. Then add the bottle masala saute for a minute more. Pro tip - it is important to cook the spices until they are fragrant so don't make haste. If necessary add a few tablespoons of water to prevent it from burning at the bottom
- Season - Add a cup of water and season with salt and pepper. Then, add the chopped potatoes - make sure the potatoes are immersed in the water.
- Simmer - Cover and cook for 20 minutes until the chicken is cooked and the potatoes are tender. Finally, add the vinegar - cook a minute more.
- Taste and adjust seasoning.
- You can use 800 grams of boneless chicken thighs instead of whole-cut chicken.
- Alternatively, you can use 600 grams of chicken breast cut to pieces and reduce the cooking time to 10 minutes or until the chicken is tender.
- You can use curry powder instead of bottle masala spice mix. Same quantity.
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