It's texture can be similar to ricotta cheese but here in the US it is available in a 'batti' i.e. hardened brick form which contains only 50% moisture and can therefore be grated like cheese.
It also keeps longer in the refrigerator than the soft cheese variety.
Which begs the question, what does it do for chicken?
In all it's deliciousness, the chicken is cooked in a onion and tomato gravy and finished with grated khoya for the last few minutes as a finish.
The result is a rich chicken gravy and quite unlike the subdued flavor one gets when finishing with heavy cream.
The khoya, doesn't subdue the flavors of the gravy but rather adds a rick milky dimension which is quite lovely.
I wouldn't make this every day or we're all likely to turn into roly-polies. But this does make a nice change for when company is over or you want to treat yourself to a fine weekend meal.
Must serve with North Indian breads, rice would be a poor subsitute and I'd go as far as to say that rice is a no-can-do!