Rareya Kadaknath Kala Kukkad

A classical black chicken dish – a dish once tasted never forgotten This recipe is from FoodFood TV channel

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Rareya Kadaknath Kala Kukkad
Main Ingredients Kadaknath chicken, Onions
Cuisine Punjabi
Course Main Course Chicken
Prep Time 11-15 minutes
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Rareya Kadaknath Kala Kukkad

  • 1 kilogram Kadaknath chicken , cut into 2 inch pieces on the bone
  • 2 large Onions , sliced
  • 6-8 Green cardamoms
  • 5-6 Black cardamoms
  • 1 Star anise
  • 3 Bay leaves
  • 4-5 Dried red chillies
  • 2 tablespoons Ginger-garlic paste
  • 1 tablespoon Black peppercorns S
  • to taste Salt
  • 3-4T tablespoon Kachchi ghani mustard oil
  • 2 1/2 teaspoon Red chilli powder
  • 2 teaspoons Garam masala powder
  • 2 tablespoons Coriander powder
  • 1/4 bunch Fresh coriander leaves
  • 1/2 Lemon
  • to garnish Fresh mint sprigs


  1. Put chicken and onions in a pressure cooker. Crush green cardamoms and black cardamoms and add along with star anise, bay leaves, red chillies, ginger-garlic paste, black peppercorns and salt. Add 3 cups water, cover the cooker with the lid and cook for 25-30 minutes or till 7-8 whistles are given. Transfer into a bowl when the pressure has settled completely.
  2. Heat kachchi ghani mustard oil in a kadai, add cooked chicken and cook till the stock reduces to half.
  3. Add red chilli powder, garam masala powder and coriander powder and mix. Cover and cook for 12-15 minutes or till the gravy is further reduced.
  4. Chop and add coriander leaves, mix and cook till the mixture is dry. Squeeze the juice of ½ lemon juice into the cooker and mix well. Transfer into a serving bowl.
  5. Serve hot garnished with mint sprigs.