Chicken Kibti, is a unique and flavorful appetizer from Patiala, Punjab, India. Originating during the reign of Maharaja Bhupinder Singh, it features a delicious blend of chicken, yogurt, and aromatic spices, topped with almonds. The chicken is marinated in yogurt and spices, cooked in ghee (clarified butter), and finished with...
Ingredients
For Kibti Spice Powder
- 8pieceGreen Cardamom
- 1tspBlack Peppercorns
- 6pieceCloves
- 1pieceMace Flower
For Marination
- 600gChicken drumsticks & thighs (cut in pieces)
- 1tbspGinger Garlic Paste
- 4pieceGreen Chillies (ground)
- 1/3cupHung Curd
- 1tspSalt
For Cooking
- 3tbspGhee or Clarified Butter
- 20pieceAlmonds (sliced)
- 2pieceMedium-sized Onion (finely sliced)
- 1/2tbspKashmiri Red Chilli Powder
- 1tbspCoriander Powder
- 1pinchSaffron strands
Nutrition (per serving)
Calories
428.5kcal (21.43%)
Protein
31.0g (62%)
Carbs
15.3g (5.55%)
Sugars
3.0g (6%)
Healthy Fat
15.1g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
How to make Chicken Kibti Masala
Prepare the Kibti Spice Powder
Dry roast the green cardamom, black peppercorns, cloves, and mace flower over low-medium heat in a frying pan.
Allow the spices to cool, then grind them to a coarse powder. Set aside.
Marinate the Chicken
In a mixing bowl, marinate the chicken pieces with ginger garlic paste, ground chillies, hung curd, ground Kibti spice powder, and salt.
Mix well and refrigerate for 30-40 minutes.
Cook the Almonds
Heat 1 tablespoon of ghee in a pan over medium heat.
Add the sliced almonds and roast them slightly until they lose their raw taste. Remove from the pan and set aside.
Cook the Chicken
Add 2 tablespoons of ghee to the same pan and heat over medium-high heat.
Add the sliced onions and cook until they become soft and slightly golden.
Add the marinated chicken pieces to the pan, reserving any excess marinade for later.
Cook the chicken over medium heat, stirring occasionally, until it is slightly golden on all sides.
Add the leftover marinade, Kashmiri red chilli powder, coriander powder, and saffron strands. Mix well.
Continue cooking until the chicken is tender and the onions blend seamlessly with the chicken. When the ghee starts to leave the sides of the pan, you can decide whether to leave some gravy or cook until the gravy clings to the chicken. Keep in mind that the gravy will thicken as it cools.
Add the roasted almonds to the pan, reserving a few for garnishing.
Mix well and allow to cook for a few more minutes over low-medium heat to blend the flavours.
Transfer the chicken to a serving plate, and garnish with the reserved roasted almonds.
Serve Chicken Kibti as an appetiser or with naan, paratha, or steamed rice for a complete meal.
Nutrition (per serving)
Nutrition (per serving)
Calories
428.5kcal (21.43%)
Protein
31.0g (62%)
Carbs
15.3g (5.55%)
Sugars
3.0g (6%)
Healthy Fat
15.1g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Soak and peel the almonds before slicing and roasting them for a richer flavour.
To enhance the taste, add a few drops of rose water or kewra water to the marinade.
For a vegetarian version, you can substitute the chicken with baby potatoes, button mushrooms, or paneer (cottage cheese).
FAQS
How do I properly marinate chicken for Chicken Kibti Masala?
To marinate chicken for Chicken Kibti Masala, mix the chicken pieces with ginger garlic paste, ground green chillies, hung curd, ground Kibti spice powder, and salt in a mixing bowl. Ensure the chicken is well-coated and refrigerate for 30-40 minutes to allow the flavors to penetrate.
What are some good substitutions for ingredients in Chicken Kibti Masala?
If you don't have hung curd, you can use plain yogurt as a substitute. For a dairy-free option, try using coconut yogurt. Additionally, if you can't find ghee, you can use vegetable oil or butter, though ghee adds a unique flavor. For the spices, feel free to adjust the amount of Kashmiri red chilli powder based on your heat preference.
Can I store leftover Chicken Kibti Masala, and how should I do it?
Yes, you can store leftover Chicken Kibti Masala in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of water if needed to loosen the gravy. It can also be frozen for up to 2 months; just make sure to thaw it in the refrigerator before reheating.
What dishes pair well with Chicken Kibti Masala?
Chicken Kibti Masala is versatile and pairs beautifully with naan, paratha, or steamed rice. You can also serve it with a side of raita or a fresh salad to balance the rich flavors of the dish.
Is Chicken Kibti Masala suitable for a gluten-free diet?
Yes, Chicken Kibti Masala is naturally gluten-free as it does not contain any wheat or gluten-containing ingredients. Just ensure that any sides you serve, like naan or paratha, are also gluten-free if you are catering to a gluten-sensitive diet.
Loading reviews...
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia