I was introduced to Kadaknath Chicken last year and was intrigued to know this specific breed of chicken has a GI Tag attached to it. The breed hails from Madhya Pradesh, India, and the meat is preferably consumed during winter. Kadaknath birds appear completely grey-black in body colour, from beak to toe, everything has this natural dark tone that makes them look unique.
The meat itself tastes different after cooking, it doesn’t taste the same as the regular chicken does. The taste is somewhat earthy and has a specific flavour to it. Depending on your preference, you may like it or not like it, but I’d suggest you should try it once to experience this one-of-a-kind chicken. Get it fresh from any online brand that promises to deliver good quality Kadaknath Chicken. It’s difficult to find this chicken variety locally unless you’re living in some place where a farm of this breed exists.
Being the only black meat chicken in India, it has a high nutritional value in it. High in protein and low in fat, this Chicken is a good source of amino acids, iron, calcium, vitamins, phosphorus, etc. Not only chicken, its eggs are also eaten and considered a great value to health. The bird is quite popular between tribal people (adivasis) for its medicinal properties and considered as a delicacy.
The chicken pieces you’d get from Kadaknath are not fleshy but bony in nature. So, choosing a recipe to cook this meat becomes important, curries that are spicy in nature taste great with this meat, or you can make chicken fries (the air fryer version will consume less oil) or roasts.
The Pepper Chicken that I made with Kadaknath was a hit in my family. The distinct taste of the meat and the robust flavours from the spices made this dish tasty and comforting. The curry pairs equally well with rice or roti. Do try it, and let me know about your experience. 🙂
Kadaknath Chicken Curry / Kadaknath Pepper Chicken
Cooked with Kadaknath Chicken, the only black meat chicken of India, this spicy Pepper Chicken Curry tastes flavourful. Make this with pantry staple spices and experience a wholesome meal.
Ingredients
- 800g- Kadaknath Chicken (curry cut pieces)
- 150g- Onion (sliced)
- 2 sprigs- Curry leaves
- ¾ tbsp- Whole Black peppercorns (roughly crushed)
- 5-6- Green chillies (halved)
- 2 tbsp- Ginger-garlic paste
- 1 tbsp- Fennel seeds powder / Saunf powder
- ½ tsp- Turmeric powder
- 1 tbsp- Coriander powder
- Salt to taste
- 100ml- Vegetable oil
- Juice of ½ lemon
- ½ tsp- Garam masala powder
- Coriander leaves for garnishing (chopped)
Instructions
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Heat oil in a pan, and temper with crushed black peppercorns.
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Add the sliced onion, sauté until light brown in colour, add the curry leaves in-between.
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Add all the spices except garam masala powder, mix well and cook for a minute over medium heat.
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Add Kadaknath Chicken, mix well, cover and cook over medium heat until the chicken is cooked through, keep string at intervals. The chicken shall release its own juice during the cooking. That's why adding water is optional for this dish, if you experience that the curry is drying up, then add some hot water in-between the cooking. We prefer this curry to be on the thicker side, so add water accordingly.
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Add lemon juice, garam masala powder and chopped coriander leaves towards the end, mix well.
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Serve hot with rice, roti or paratha, enjoy!
Watch the Kadaknath Chicken Curry recipe video below:
