Origin & Heritage
A GI-tagged breed from the tribal belt of Jhabua, Madhya Pradesh. We rear our flock on open Deoghar soil for 180 days, no cages and no growth feed.
Chicken
Kadaknath Chicken
The Black Gold
Jet-black meat, 25% protein, near-zero fat. The connoisseur bird, raised free-range on our Deoghar plots.
Why It Is Worth It
The melanin that colours the meat is the same antioxidant pigment doctors like. High iron, very low cholesterol, and a deep flavour that needs almost no masala.
Nutrition
25 g / 100 g
Protein
0.73 g / 100 g
Fat
184 mg / 100 g
Cholesterol
Very high
Iron
At a Glance
- Slow-grown 180 days, never force-fed
- Naturally black meat, bone and beak
- Recommended by cardiologists for low-fat diets
- Firm texture that holds up in a slow-cooked handi
Recipes
Kadaknath Shorba
1 hr 20 min
Serves 4
Ingredients
- 800 g Kadaknath, bone-in
- 2 onions, sliced thin
- 1 tbsp ginger-garlic paste
- 4 green chillies
- 1 tsp black pepper, crushed
- A handful of coriander
- Salt
Method
- 1 Brown the onions slowly until they go properly dark - this is most of the flavour.
- 2 Add ginger-garlic and the chicken, and seal on high heat for five minutes.
- 3 Pour in 1.5 litres of water, add chillies and salt, and bring to a boil.
- 4 Drop to the lowest flame and leave it alone for an hour.
- 5 Finish with crushed pepper and coriander. Use very little masala - the bird does the work.
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