Chicken Curry, Curry, Melted Butter, Masala, Ghee Roast, Indian Food

Chicken Kasha, Chicken Dry Roast

Rejoice with your family in the beautiful land of life… – Albert Einstein

For me, a homemade meal holds an integral part in keeping a family together, in creating memories and in starting traditions…

Chicken Curry, Curry, Melted Butter, Masala, Ghee Roast, Indian Food

I love Chicken Kasha. As long back as I can remember, all our Sunday lunches used to include one big non-vegetarian dish – either a spicy mutton curry (chunks of lamb/goat meat cooked in a fiery hot red gravy with potatoes) or Chicken Kasha. We used to have school from Monday through Saturday and Sunday was the only day that we used to get to chill, sleep in and watch TV for hours. My mom, who doesn’t eat meat, used to whip up elaborate non-vegetarian dishes for Sunday lunch. We all used to sit together and enjoy the feast that my mom would set before us.

I miss those days.

Every time, I make something traditional, I can’t help but remember my growing up days. Life used to be so much simpler and unpretentious back then.

Chicken Curry, Curry, Melted Butter, Masala, Ghee Roast, Indian FoodThis Chicken Kasha or the Chicken dry Roast recipe is one of my mom’s specialties.  Every time she visits me here in the USA, I ask her to make it at least once a week for us and we all love her preparation.

So, what is Chicken Kasha? Kasha means dry roast. So, basically “Chicken Kasha” is a drier, richer and spicier version of chicken curry.

Chicken Curry, Curry, Melted Butter, Masala, Ghee Roast, Indian Food

  • Chicken 2 lbs. Cut into small pieces and with bone
  • 1/2 cup oil or Ghee
  • 1/2 cup thick yogurt
  • 6/7 dry red chilies
  • 3 big red onions chopped
  • 2 TBSP ginger and garlic paste
  • 3 TBSP Chili powder
  • 1 TBSP black pepper
  • 1 TBSP coriander powder (available in Indian Stores)
  • 1 TBSP cumin powder (available in Indian Stores)
  • 2 TBSP curry powder (available in Indian Stores)
  • 1 TBSP garam masala powder (available in Indian Stores)
  • chopped cilantro
  • juice of 1 lime
  • salt to taste
  • 1 TBSP turmeric powder
  • 1 tomato chopped
  • 1 TBSP Melted Butter (Optional)


  • Clean the chicken well. Add lemon juice and keep it aside.
  • Heat ghee in a deep bottomed pan. Once the ghee is hot enough, add the dry red chilies.
  • Add chopped onions, chili powder, salt and saute in medium flame until the onions translucent and turn golden brown. Make sure not to burn the onion though.
  • Add the ginger, garlic paste, curry powder, cumin powder, coriander powder, chopped tomatoes, yogurt, turmeric, and pepper.
  • Cook for few minutes, stirring frequently until the ghee separates from the masala and leaves a nice aroma. You need to make sure that the strong aroma of garlic is gone.
  • Add the chicken and give it a good mix.
  • Cover the pan and let it cook for close to 15/20 minutes in low flame.
  • Check after 20 minutes, if, the chicken has been cooked. If it’s not then cover it again and let it cook in its own gravy for few more minutes.
  • Once the chicken is cooked, raise the flame to high and let all the gravy dries up. Again, make sure not to burn it. Keep stirring. Once the chicken is done, sprinkle some garam masala and one more spoon of melted butter, turn off the gas and cover the pan.
  • This dish tastes great with steamed rice.

Chicken Kasha (Chicken Dry Roast)

141 thoughts on “Chicken Kasha, Chicken Dry Roast

  1. Fred Nonterah

    All I need to get is the Garam Masala, I would love to try it. I was sold when I so all the spices you used, they’re some of my favorites.

    Liked by 1 person

  2. cookingtheglobe1

    I have never tried Chicken Kasha before but it looks and sounds absolutely amazing. Thanks for the recipe, bookmarking it!


  3. Good Nelly

    Wow! Such a nice and yummy dish. Simply mouth watering. Thanks for narrating the entire process in such a simple way. Will try it for sure. 🙂

    Liked by 1 person

  4. mymelanatedbeautiful

    I’ve not heard of this dish before, but it looks delicious. I love how you’ve connected this dish with thoughts of your childhood and family. Food is a universal language that does help us go back in time! Awesome post 🙂

    Liked by 1 person

  5. Elizabeth O.

    I love learning different recipes for chicken. This curry looks so good and I’m sure it tastes amazing as well. There’s nothing better than making food that reminds you of home and your childhood.

    Liked by 1 person

  6. Amanda Love

    I have never tasted a dish like this before. I do love the fact that you mentioned that it’s a spicier version of curry! I would love to keep the recipe and make it for dinner one of these days.

    Liked by 1 person

  7. Jacqueline Piper

    Wonderful post. Your recipe looks amazing, just the kind of dish I like. I love how food can bring people together and remind us of times we might have forgotten about otherwise. Every time I make tea biscuits I think of my Dad making them for us as kids, on Sunday nights.

    Liked by 1 person

  8. Margot

    What a lovely memories. I have similar memories of family dinners back home as well but my mother would make whole cauliflower topped with breadcrumbs and butter. Your chicken kasha looks delicious!

    Liked by 1 person

  9. tableandachair

    I can not wait to try this dish, I love the combinations of flavors and the fact that it is suitable for me low carb lifestyle. Thanks for sharing!

    Liked by 1 person

  10. Lynne Curry

    I adore traditional preparations like this, and learning how to cook chicken until the sauce dries up laquering the meat in all of those intoxicating spices and aromatics. I can practically taste it and hope to very soon. Thanks for sharing this recipe!

    Liked by 1 person

  11. Derek @ Dad With A Pan

    I’m going to have to try this. I love spicier Indian flavors. I’ve never thought chicken curry was spicy (is it supposed to be?) and will usually get methi chicken over chicken curry when I choose from the menu? How does this compare on spicy to something like methi?

    Liked by 1 person

  12. MyYellowApron

    To make something spicy – curry or not, is entirely up to you. My kids don’t eat spicy food so I always make the chicken curry mild for them. And methi chicken is awesome. If you like it spicy, then you should make the curries spicy by adding crushed pepper or chili powder in them.


  13. Richard

    Want to make this but a little confused as to whether it should be lemon or lime juice. Your recipe mentions both. Also, you mention to add more butter, of which your recipe doesn’t mention an earlier amount nor is it in the ingredient list.

    Liked by 1 person

  14. Erica

    I don’t eat chicken, but honestly that looks really good. I love Indian food And I actually have all these ingredients. Maybe I’ll try this recipe with something like Tempeh…that might work!

    Liked by 1 person

  15. Andrea

    oh man this chicken looks amazing. i love finding new ways to cook ti and this dry roasted recipe you have here sounds great. i also love the cilantro in the recipe along with the turmeric.

    Liked by 1 person

  16. Shoshana Sue

    I have never heard of Kasha Chicken before, but maybe that is because I don’t do well with spicy foods. My daughter however would appreciate this because she adores spicy foods. The dry roast looks yummylicious!

    Liked by 1 person

  17. Pam

    I’ve never heard of Chicken Kasha before (and I’ve never tried curry chicken), but I am definitely intrigued… I’ll have to put this on my “To Try” list!!!

    Liked by 1 person

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