How to make Chilli Chicken Khada Masala -

Chillies and chicken meet well in this flavourful dish.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Green chillies (हरी मिर्च )

Cuisine : Indian

Course : Main Course Chicken

For more recipes related to Chilli Chicken Khada Masala checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Moulded Rice With Chicken Quick Jeera Chicken -SK Khazana General Tso Chicken Achari Murgh

Chilli Chicken Khada Masala

Chilli Chicken Khada Masala Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chilli Chicken Khada Masala Recipe

  • Boneless Chicken cut into thin slices 500 grams

  • Green chillies 4-5

  • Fresh red chillies 4-5

  • Oil 2-3 tablespoons

  • Coriander seeds 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Cloves sliced 5-6

  • Black peppercorns 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Cinnamon 1 inch

  • Medium onions sliced 2

  • Curry leaves 15-17

  • Salt to taste

  • Dried red chillies broken 2-3

  • Ginger-garlic paste 2 teaspoons

  • Medium green capsicum cut into thin slices 1

  • Medium red capsicum cut into thin slices 1

  • Lemon juice 1 tablespoon


Step 1

Heat oil in a deep non-stick pan.

Step 2

Heat a small non-stick pan, add coriander seeds, cumin seeds, fennel seeds, cloves, peppercorns, mustard seeds and cinnamon and dry roast.

Step 3

Add onions to the hot oil in the 1st pan and saute.

Step 4

When the spices in the 2nd pan are fragrant, add curry leaves and mix well. Add broken dried red chillies and continue to roast till curry leaves and red chillies are crisp. Set aside to cool.

Step 5

Add chicken slices to the onion in the deep pan and mix well. Add salt and mix well and saute.

Step 6

Transfer the spices into a grinder jar and pulse into a coarse mixture.

Step 7

When the chicken becomes lightly coloured, add ginger-garlic paste and mix well.

Step 8

Slice green and red chillies diagonally and add to the chicken and toss well. Add capsicum strips and mix. Cover and cook for 5-7 minutes.

Step 9

Add 3 tbsps ground spice powder and mix well. (Store the rest in an airtight container.) Add lemon juice and mix well.

Step 10

Transfer into a serving platter and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.