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Kharda Chicken - Spicy Maharashtrian Style Chicken

Name: Kharda Chicken - Spicy Maharashtrian Style Chicken
Total time: 30 min
Ingredients: 150g boneless chicken, cut into pieces; 2 green chilies, finely chopped; 1 tsp ginger-garlic paste; 1 small onion, finely chopped; 1 medium tomato, chopped; 1/2 tsp turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1/2 tsp cumin seeds; Salt to taste; 2 tbsp oil; Fresh coriander leaves for garnish

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30 minTotal time

MediumDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

150g boneless chicken, cut into pieces
2 green chilies, finely chopped
1 tsp ginger-garlic paste
1 small onion, finely chopped
1 medium tomato, chopped
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp cumin seeds
Salt to taste
2 tbsp oil
Fresh coriander leaves for garnish

Ingredient substitutions

Boneless chicken Boneless chicken thighs for a juicier result; allow extra cooking time if the pieces are larger.
Fresh green chilies Jalapeño chilies for a milder, less sharp heat.
Fresh coriander leaves Flat-leaf parsley for a fresh finish with a milder flavor.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein25 g

Carbohydrates13 g

Fat22 g

Fiber 3 g · Sugar 5 g · Sodium 650 mg

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Kharda Chicken is a fiery, flavorful chicken dish from Maharashtra, India, known for its bold use of fresh green chilies, garlic, and spices that create a vibrant and aromatic meal.

Steps

Heat oil in a pan and add cumin seeds until they splutter.
Add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and green chilies, cook for 2 minutes.
Add chopped tomatoes and cook until soft.
Mix turmeric, red chili, coriander powder, and salt; cook the masala for 2 minutes.
Add chicken pieces and stir well to coat with the spices.
Cover and cook on medium heat for 10-12 minutes, stirring occasionally.
Remove lid and cook until the chicken is tender and the gravy thickens.
Garnish with fresh coriander leaves and serve hot.

Tips for Kharda Chicken - Spicy Maharashtrian Style Chicken

The finished masala should look glossy and cling to the chicken, with little free liquid in the pan.
Keep the heat moderate once the spices are in; scorching them can make the sauce taste bitter.
Finely chopped chilies distribute heat more evenly, so the dish may taste fierier than larger pieces suggest.

Drink pairing

A crisp, off-dry Riesling
Its refreshing acidity and gentle sweetness complement the fiery chilies and savory spice.

0% option: Chilled lime soda

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the chicken is done?

The pieces should be opaque throughout and tender when cut, with no pink center.

Can I make this ahead?

Yes. Make it earlier the same day, refrigerate promptly, then reheat until steaming hot; the flavors may deepen as it rests.

What should I serve with Kharda Chicken?

Serve it with plain rice or flatbread to balance the spicy, thick masala.

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Kharda Chicken - Spicy Maharashtrian Style Chicken

Ingredients

Ingredient substitutions

Nutrition per serving

Steps

Tips for Kharda Chicken - Spicy Maharashtrian Style Chicken

Drink pairing

Storage

Frequently asked questions

How can I tell when the chicken is done?

Can I make this ahead?

What should I serve with Kharda Chicken?

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