Chicken Akhni is a typical Khoja dish slightly different from the other two gravies Chicken Masala and Chicken Roast. Normally it has a little excess of oil. You can reduce the quantity of oil suggested or drain off the excess oil after cooking.  The masala is almost the same as Biryani Masala but in paste form. It can be eaten along with Indian Breads or Fried Rice ( Ghee Rice).


Chicken- 500 gms.(dressed)
Oil- 100 gms
Onions- 150 gms
Tomatoes (red, ripe ones)- 100 gms.
Ginger Paste- 25 gms
Garlic Paste- 25 gms
Curds-100 gms.
Green Chilies- 2 nos.
Coriander Leave- about 10 stems
Mint Leaves- about 5 stems
Dhania Powder (coriander powder)- 25 gms
Cardamom-2 nos
Cloves– 2-3 nos.
Cinnamon- small piece about 1 in.
Red Chilly Powder- to taste
Salt- to taste.


Finely chop the onions, tomatoes, coriander leaves and mint
leaves. Keep them separately.

Clean and cut the chicken into the desired size.I recommend that you marinate the chicken for at least one
hour using a little bit of the ginger and garlic paste out of the recommend quantities along with the full quantity of curds.

Heat the oil in the cooking vessel and fry the onions along with the cloves, cardamom, and cinnamon till the onions become light golden brown in color.
Add the ginger and garlic pastes and stir continuously till you get
a sweetish aroma.
Add dhania powder and stir for 2-3 minutes.
Add green chilies and chopped tomatoes. Stir for 2-3 mins.
Add the chopped mint and coriander leaves, followed by curds
and red chilly powder to taste.
Add the required quantity of water.
Bring to boil and adjust salt.
Turn the flame to low and allow to boil slowly till oil separates.
Your Chicken Akhni is ready.
Garnish with coriander leaves and serve.

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