Prepare Chef Puja Sahu’s khada masala chicken, using this traditional Bihari recipe that features the richness of whole spices and slow-cooked flavours.
Some recipes don’t just feed the stomach — they tell a story of tradition, patience, and the magic of whole spices. And this Khada Chicken Masala recipe by Chef Puja Sahu does exactly that. Through Potbelly, a restaurant that Chef Sahu started in 2012, she has been working towards bringing Bihar’s authentic flavours and culinary traditions to the forefront. The restaurant has now expanded to four cities with eight outlets in Gurugram, Delhi, Bengaluru, and, of course, in Bihar.
This khada masala chicken, a popular preparation across Bihar and
Jharkhand, is one of the most beloved offerings at Potbelly. Chef Sahu was generous enough to share the recipe, allowing you to prepare and enjoy it at home.
This recipe is anchored in the earthy richness of mustard oil and the bold flavours of aromatics—cinnamon, cardamom, dried red chillies, and peppercorns. It honours the slow, soulful cooking of Indian kitchens. Onions are sautéed until golden and sweet, while ginger and garlic deepen in colour. The
chicken is gently braised with curd, turmeric, and salt to lock in flavour.
The dish features an unforgettable balance of flavours.
Whole spices bring heat. Curd adds tang. Browned onions lend mellow sweetness. A final sprinkle of garam masala ties everything together.
The curry is simmered low and slow until the gravy turns glossy and fragrant. It is best served steaming hot with rice or parathas. Each bite carries warmth, nostalgia, and pure comfort.