Poultry
Kadaknath
A tier
Kadaknath is an Indian indigenous breed from Madhya Pradesh (notably the Jhabua region), famous for black or dark grey meat, skin, and bones due to high melanin, with grey-black plumage and a lean, active body. Traditionally raised by tribal communities, it is slower growing and lower yielding than commercial broilers but prized for nutrition claims and flavour. Culinary use focuses on dark, firm meat in curries, soups, and regional preparations; the flesh is less fatty and more intensely flavoured than white broiler chicken. Government and GI-style recognition have raised market profile, with premium pricing for genuine Kadaknath birds and value-added products.
Also known as: Kadaknath, Kali Masi / Kadaknath, Indian black chicken
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History
Black-meat village fowl of western Madhya Pradesh were kept by Bhil and other communities as hardy scavenging birds.
Agricultural documentation began distinguishing Kadaknath as a defined desi type with melanistic meat.
Research stations studied Kadaknath for conservation, protein quality, and rural livelihood potential.
Geographical indication recognition for Jhabua Kadaknath strengthened branded and protected marketing.
Domestic premium demand and limited export interest expanded hatchery and farm production of the breed.
Continued conservation and commercialisation balanced purebred integrity with growing consumer awareness.