Traditional Kalya Recipe

Traditional Kalya Recipe

Traditional KalyaTraditional Kalya Recipe


1 chicken (1-1 ½ kg)

½ cup yoghurt

2 medium onions (sliced very finely)

1 cup tomato (grated)

1 stick cinnamon

3 elachi (cardamom)

A few cloves and peppers

½ tsp whole jeero (cumin)

3-4 whole green chillies

¼ tsp saffron

¼ tsp turmeric (arad)

1 tsp chillies

1 tsp ginger/garlic

1 tsp salt

½ cup ghee/oil


Disjoint chicken.  Wash and drain dry in colander.  Add all the spices and salt.  Mix well now add the tomatoes, dahi and the whole green chillies.  Let marinate, meanwhile:


Fry the onions in ghee/oil till they are a beautiful light brown; remove from oil and allow to cool.  Crush the crisp onions with the back of a spoon and sprinkle over the marinating chicken.


Put the spiced meat in a pot with the oil in which the onion were fried, and cook slowly till juices evaporated and meat tender.  A few whole prunes added at the last ten minutes of cooking, or a dozen whole blanched almonds, or both, if preferred, makes it really into an exotic Kalya. 


If potatoes are to be cooked with the kalya, then they must be browned first in oil and added during the last half an hour of cooking.   Garnish with some dhunia and mint leaves before serving. 


Mutton may be used for above Kalya, but add another teaspoon of ginger/garlic and ½ cup of yoghurt.