How To Make Khoya Chicken | Food

Khoya is thickened milk is used widely in North Indian cooking usually in all kinds of desserts. It also keeps longer in the refrigerator than the soft cheese variety. Which begs the question, what does it do for chicken?

In all its deliciousness, the chicken is cooked in an onion and tomato gravy and finished with grated khoya for the last few minutes as a finish. The result is a rich chicken gravy and quite unlike the subdued flavor one gets when finishing with heavy cream. The khoya, doesn’t subdue the flavors of the gravy but rather adds a rick milky dimension which is quite lovely. This khoya chicken is a Mughlai influenced rich creamy recipe. We don’t tend to include this in our everyday meal as we’re all likely to turn into roly-polies but, this does make a nice change for when company is over or you want to treat yourself to a fine weekend meal or when you would like to throw a party. Must serve with North Indian breads or rice.

History of Indian cuisine dates back to nearly 5,000-years ago, when various groups and cultures interacted with India that led to a diversity of flavors and regional cuisines. Indian cuisine comprises of a number of regional cuisines. Curry is a dish originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chilies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree. There are many varieties of dishes called ‘curries’. Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Dishes called ‘curry’ may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Additionally, many instead are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood. Curries may be either ‘dry’ or ‘wet’. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on yoghurt, cream, coconut milk, coconut cream etc.

Mughlai cuisine is one that has stood the test of time. Brought to our country by the Mughals, it continues to be a favorite, especially on special occasions that call for rich food. It is famous for the exotic use of spices, dried fruits, saffron, ghee and nuts, authentic Mughal cuisine is very rich and heavy. However, nowadays there are lighter variants being made by replacing some ingredients and cooking methods with low-fat alternatives. The Mughals did everything in style and splendor. Since they ate very rich food they reduced the number of intake during the day. You will find that there is a very large variety of Mughlai dishes, ranging from mild and creamy to extremely spicy ones.  Dishes include various Kebabs, Kofta, Nihari, Pulao and Biryani. Paneer (Indian cheese) is used for preparing vegetarian dishes to suit vegetarian dietary requirements. Take your pick from the innumerable choices like Afghani Paneer, Alu Mughalai, Mughlai Vegetable Pulao With Fried Bread, Vegetable Shami Kabab, Nargisi Kofta, Roomali Roti, Mutton Masala Hyderabadi Style, Green Pepper Muglai, Pepper Chicken Biryani Recipe, Mogalai Style Chicken Curry, Mughlai Chicken Curry, Green Pepper Mughlai, Chicken Rezala – Mughlai Delicacies, Sufyani Murg Dahi Aloo, Haleem E Khas One Pot Haleem, Mughlai Chicken Curry, Seekh Kabab, Chicken Shorba, Alamgiri Murg, Dal Mughlai-owlet Special Signature Style, Haleem , Shahi Tukra , Sheer korma, Falooda, Kesari Firni and many more..

Khoa or khoya is a dairy product widely used in South Asian cuisine of India, Nepal, Bangladesh, and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta. A concentration of milk to one-fifth volume is normal in the production of khoa. Khoa is used as the base for a wide variety of Indian sweets. About 600,000 metric tons are produced annually in India. Khoa is made from both cow and water buffalo milk. Khoa is normally white or pale yellow. If prepared in the winter, it may be saved for use in the summer, and may acquire a green tinge and grainier texture from a surface mould. This is called hariyali (green khoa) and is used to make gulab jamun. Here are some delicacies in which khoya is the key ingredient, Carrot Khoya Kajjikayalu, Khoya Paneer Mutter, Khoya Peda, Gulab Jamun With Khoya , Green Papaya Curry With Khoya, Pal Kova, Khoya Burfi.

Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favorite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavor may change but its flesh remains high in protein, low in fat and can be digested easily. Indian chicken dish is famous world over for mouthwatering tandoori varities, curries, tikkas and gravies. Chicken tikkas and pakoras are served as starters. While butter chicken, chicken curry, chicken chettinad are served in main course or an accompaniment. Here we provided some of the exotic indian chicken recipes. Chicken is serving its lovers with a very wide range of delicacies, few of them are, Butter Chicken, Spicy Saoji Chicken Curry, Khan Biryani, Badami Chicken, Methi Chicken, Chicken 65, Pepper Chicken Chettinad, Ginger Chicken, Hawaiian Chicken Sandwich, Chicken Korma, Hyderabadi Chicken Biryani, Kung Pao Chicken, Chilli Chicken, Chicken Tikka, Chicken Chargha, Chicken Pukhi Biryani, Chilli Chicken Indo Chinese, Chicken Korma, Chicken Biryani Arabic Makloubeh Rice, Chicken Majestic, Murgh Makhani Indian Butter Chicken, Spring Onion Chicken, Chicken Tikka Masala, Chicken Seekh Kabab, Coriander Chicken, Tandoori Chicken, Chicken Fried Rice, Andhra Chicken Pulao,Thai Chicken Curry, Pepper Chicken, Chicken Pakoda, Chicken Tikka, Andhra Chicken Pulao, Chicken Lollipop, Steamed Chicken Masala Fry, Pepper Chicken Chettinad, Keema Paratha, Popcorn Chicken, Chennai Chukka Chicken, Chicken Rezala Mughlai Delicacies, Mughlai Chicken Curry, Chicken Porridge, Tandoori Chicken Sandwich, Szechwan Chicken, Paupiette Of Chicken, Chicken Piccata, Chicken Lo Mein, Chicken Kozhambu, Chicken Shawarma, Kadai Chicken, Spicy Orange Chicken Wings.

Prep time

10 mins  –                Cook time

25 mins –                 Total time

35 mins –                 Khoya Chicken

Author:                    Vahchef

Main Ingredient:   Chicken

Servings:                 4 persons

Ingredients used in Khoya Chicken

  • Chicken –                          500 grams.
  • Khoya –                             150 grams.
  • Ghee –                               2 tablespoons.
  • Yogurt –                            1/2 cup.
  • Red chili –                        2 numbers.
  • Coriander seeds –           1 teaspoons.
  • Fennel seeds –                 1/2 teaspoons.
  • Kalonji (black cumin) – 1/4 teaspoons.
  • Cloves –                             3 numbers.
  • Cinnamon stick –            1 piece.
  • Onions (chopped) –        1 big.
  • Ginger garlic paste –       1 teaspoons.
  • Garlic –                              5 numbers.
  • Salt –                                  According to taste.


  1. Heat a pan add red chili, coriander seeds, fennel seeds, kalonji (black cumin) dry roast all the ingredients, let it cool down and add some salt then crush it into coarse powder.
  2. Take a bowl add chicken pieces, then add prepared masala powder, yogurt, khoya, mix it well and rest it for 1 hour.
  3. Heat ghee in a pan add cloves, cinnamon sticks, chopped onions, saute it and add ginger garlic paste cook this till raw flavor is gone.
  4. Add crushed garlic saute it and add marinated chicken pieces, cook it for 3 minutes then add some water mix it and put the lid on and let it cook for 25 minutes in a slow flame.
  5. Serve this with Naan and Chapathi.

Preparation Tips:

If sweet curd is not available, you could add little sugar and regular curd to avoid missing Mughlai taste.

Health Tips:

  • If you’re looking for a great source of lean, low fat protein, this bird is the word. The protein in chicken lends itself to muscle growth and development, and help support a healthy body weight and aid weight loss.
  • If you’re entering your senior years and you’re concerned about Osteoporosis or arthritis, eating chicken will aid in your fight against bone loss thanks to the protein punch it packs!
  • Chicken is also rich in phosphorus, an essential mineral that supports your teeth and bones, as well as kidney, liver, and central nervous system function.
  • Chicken is high in retinol, alpha and beta-carotene, and lycopene, all derived from vitamin A, and all vital for healthy eyesight.
  • The food value of khoya is quite high as it contains fairy large quantities of proteins, fat, lactose, minerals especially like calcium.
  • Khoya is also a good source of vitamins D and K which together with calcium is good for bone health.
  • Khoya contains riboflavin, vitamin B12 both of which are necessary for cardiovascular health and energy.
  • Khoya is a good source of vitamin A. Research has shown that increased consumption of dairy products both by children and adults results in increased bone density later in life and a reduced risk of osteoporosis.


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