Khatron Ke Khiladi – Made In India to be back on Colors from Aug 1

The show will be hosted by Rohit Shetty while Farah Khan will kickstart the seaSon

Colors is all set to present the new edition of Khatron Ke Khiladi. comes on board as the presenting sponsor and Balaji Wafers as the snack partner

Khatron Ke Khiladi – Made In India with will be shot, for the first time, in home turf-India.

The show will be hosted by Rohit Shetty while Farah Khan will kickstart the season peaking the entertainment like never before.

The desi avatar of the show will be served with a twist of Bollywood and will feature ace ‘Khiladis’ from the previous seasons competing once again and unlocking their biggest fears.

The show will also feature Karan Wahi, Rithvik Dhanjani, Harsh Limbachiyaa, Karan Patel, Nia Sharma, Jasmin Bhasin, Aly Goni and Jay Bhanushali.

Produced by Endemol Shine India, the show will start from August 1, Sat-Sun at 9pm only on COLORS.

Nina Elavia Jaipuria, Head, Hindi Mass Entertainment and Kids TV Network, Viacom18, said, “At COLORS, we are always looking at ways to expand the scope of entertainment for our viewers. The last season of Khatron Ke Khiladi received immense love from our audience which further motivated us to innovate with the content. Staying true to our promise of providing unlimited variety entertainment, we are elated to announce Khatron Ke Khiladi- Made in India that will feature select contestants from the previous seasons with a desi twist.”

Manisha Sharma, Chief Content Officer, Hindi Mass Entertainment, Viacom18, said, “Khatron Ke Khiladi has always been shot in various countries abroad. However, for the first time, we will be shooting the special edition in India on a grand scale with the Indian crew. As the action continues, the show this time will be complete desi. In the new edition, we will introduce interesting elements, Bollywood flavor, and an eclectic mix of former contestants that will make this edition even more thrilling. It is going to be a double fun with Farah Khan bringing her expertise to fore while hosting the curtain-raiser episodes when Rohit Shetty will be away in Hyderabad and will return to helm the season.”

Farah Khan said, “I have done almost all reality shows in the country, but I never thought I would do Khatron Ke Khiladi. I am thankful to Rohit Shetty for recommending me as he will be away for the first weekend. I am excited to be a part of the show as my father used to make stunt films and I have action in my films too. However, unlike Rohit, I am not daring enough to do my own stunts. But I am looking forward to having a great time and encouraging the contestants to face their phobias.”

Abhishek Rege, CEO, Endemol Shine India said, “Khatron Ke Khiladi has been a combination of thrill and adventure that has been growing as an entertaining proposition for the audience. It only gets bigger and better in terms of production and experience with Khatron Ke Khiladi- Made in India. In a homecoming of sorts, we as a team are excited to work with the Indian crew for the first time for a property this big. We are eager to witness the celebrity contestants face their fears and this season we promise to provide the unexpected in the best way possible.

How can i make chicken curry at home?

This simple Indian chicken curry is made in the style common to the hamlets in Konkan, along the west coast of India. Using bone-in chicken lends the meat a richer, gamey flavor that’s in keeping with how this dish was traditionally made, using free-roaming birds. A heavy hand with spices, including turmeric, coriander, cumin, and cinnamon, plus plenty of chili, leaves this dish intensely flavorful and fiery. Serve it over white rice or with bhakris (a type of unleavened rice bread) to soak up all the sauce.

why it works



  • For the Chicken Marinade:
  • 2 tablespoons ginger-garlic paste
  • 1/2 tablespoon turmeric powder
  • Salt
  • 2 tablespoons red chili powder, divided
  • 1 pound (450g) bone-in chicken, cut into medium pieces
  • For the Spice Paste:
  • 1 teaspoon sesame seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 6 dry Kashmiri chilies
  • 5 peppercorns
  • 1/2-inch stick cinnamon
  • 3 cloves
  • 2 tablespoons fresh grated coconut
  • 1 cup (240ml) water
  • For the Curry:
  • 2 tablespoons (30ml) vegetable oil
  • 3 slit green chilies
  • 3 bay leaves
  • 1 medium onion, finely chopped
  • Fluffy white rice, for serving
  • Directions
  1. 1.To Marinate the Chicken: Mix ginger-garlic paste, turmeric powder, salt, and 1 tablespoon of the red chili powder. Apply to chicken and set aside while you prepare the spice paste and curry.
  2. 2.For the Spice Paste: Heat a cast iron skillet until smoking, then turn the heat down. Toast sesame seeds, cumin seeds, coriander seeds, Kashmiri chilies, peppercorns, cinnamon stick, and cloves until they release their aroma, about 15 seconds, stirring constantly so they don’t burn. Set aside to cool.
  3. 3.Once toasted spices have cooled, using an immersion blender or countertop blender, blend spices with coconut and 3 tablespoons (45ml) water until a smooth paste has formed. Set aside.
  4. 4.For the Curry: In a heavy-bottomed, lidded saucepan, heat oil until shimmering, then turn the heat down. Add green chilies and bay leaves. Stir until fragrant, about 15 seconds. Add onion and keep stirring until soft but not brown, about 5 minutes.
  5. 5.Add spice paste and keep stirring until fragrant and until oil floats on top, about 10 minutes. Add marinated chicken pieces and stir until coated in the spice mix, about 5 minutes. Add remaining water to thin out the mixture for more gravy.
  6. 6.Season with salt, stir once, and cover pot. Turn heat to medium. Cook for about 15 minutes or until chicken is tender. Open lid, stir, and serve hot with fluffy white rice