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Chicken Khudi



  • 4 cups sliced Onions
  • 1 cup sliced or grated Coconut
  • 2 tbsps sliced green Chilli
  • 1/4 cup sliced Ginger
  • 1/4 cup Garlic
  • 1 tsp Peppercorns
  • 1 inch stick Cinnamon
  • 1/2 cup Water to get this started
  • 2 cups water for additional grinding

Chicken & Potatoes

  • 1/2 cup Oil
  • 2.2 lbs or 1 kg Chicken
  • 3 tbsps East Indian Masala Hack 1 part chilli powder 1 part roasted Cumin and 1 part smoked hot Paprika
  • 2 cups Water
  • 2 tbsps Tamarind pulp
  • Salt to taste
  • 1 cup Potato cubes
  • Coriander for garnish


  • Roast the onions till it has a bot of char and keep aside and repeat with the coconut and green chilli
  • In a food processor, add the onion and chilli, followed by the coconut, ginger and garlic, peppercorns and cinnamon
  • Add water and grind till smooth
  • Strain this through a sieve and use additional water to keep grinding and straining to reserve the smooth liquid
  • In a saute pot add the oil and allow it to heat
  • Add the chicken in a layer so it can get some color on both sides
  • Add 2 tbsps of the 3 tbsps of East Indian masala and cook for 10 mins
  • Remove and keep aside
  • In the same oil, saute the ground masala for 5 mins to cook off any raw taste
  • Add the chicken back in, add the tamarind paste and salt to taste
  • Add the water and cook covered for 10 - 15 mins
  • Add salt to taste, the last tbsp of East Indian masala, stir
  • Add the potatoes and cook for 5 - 7 mins
  • Garnish with coriander