Friday, 12 April 2013

Chicken Indad

This is my 4th post for BM#27. Chicken indad is a traditional Mangalorean Christain recipe. This is a thick gravy recipe & we add potatoes, Dates in this dish. This dish is mainly made for weddings & during festival celebration. Although there is dates in this recipe, this is not very sweet. There is a very good balance of flavours. This recipe goes well with Rice, Neer Dosa, Sannas & Akki Rotti. This is how I made this...
  • 1 kg chicken (Medium pieces)
  • 2 medium onions roughly chopped (for grinding)
  • 1 small onion finely sliced (for seasoning)
  • 1/4 tsp tamarind paste
  • 4 dates 
  • 2 Tbsp Bafat powder (1 tspn Chili powder+1 tspn cumin powder+2 tspn Corinder powder+1/4 tspn Turmeric powder+1/4 tspn black pepper powder)
  • 1 Tbsp ginger & garlic mince
  • 2 tbsp coriander leaves
  • salt to taste
  • 2 tbsp oil
  • 2 medium size potatoes
  • Coriander leaves to garnish
  1. Cut the chicken into medium size pieces, wash & allow to drain.
  2. Peel the potatoes and cut them into round shape 2 inch thickness.
  3. Grind the 2 onions, tamarind paste, dates, bafat powder, ginger & garlic to a fine paste.
  4. In a large wok heat some Coconut oil and fry the finely sliced onion till it turns translucent
  5. Add the ground masala and fry on low flame till the raw onion smell disappears (this can take about 4-5 minutes)
  6. Add in the potatoes and salt to taste and allow to cook for about 3-4 minutes
  7. Now add the chiken pieces into this close lid & cook for about 8 to 10 mins. Add more water if required
  8. Garnish with Coriander leaves.


  1. Name of the dish itself makes me hungry, dates in chicken curry thats sounds very interesting and this dish is totally new for me.

    1. We usually add a little sugar instead of dates. The ground onion has to be fried very well with constant stirring.The more you fry the masala, the better it tastes for all onion based curries. And it depends on the chillies. Usually, they use long red chillies and some short red chillies. But you can also use Kashmiri chillies. Fry the chicken for 4-5 minutes and keep aside. Also slice the potato and fry them on hot flame for a couple of minutes.

  2. Yummy!! So innovative! :)

  3. I guess the tamarind makes the different..good one..

  4. iTS new to me sounds delicious...

  5. dates in a chicken curry. New to me. Looks amazing.

  6. Bafat powder is super new to me. However pakistani version of the chicken curry uses potatoes in it too. Finger licking color

  7. Tamarind and dates are new addition... sounds delicious...

  8. Different variety in chicken.looks so yumm.

  9. Dates in cooking is new to me. And so are some of the ingredients...

  10. Sounds flavorful and delicious.


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