Recipes

Maharashtrian Style Chicken Curry

It’s my mom’s recipe. Need I say more? I wanted to make this dish to let her know that I have learnt cooking. This is my version of the famous Maharashtrian style chicken curry.

Ingredients

  • 1 Kg Chicken (Boneless)
  • For the Marinade
  • 2 Tsp Turmeric
  • 2 Tsp Local Masala Powder/ Red Chilli Powder
  • Salt to Taste
  • For the Kanda-Khobhra Vatan (Light Brown Paste)
  • 2 Onions (Long Slices)
  • 4-5 Green Chillies
  • 1/2 Dry Coconut (Grated)
  • 1 Tsp Sesame Seeds
  • 15 Grams Ginger (2 Small Pieces)
  • 12-14 Garlic Cloves
  • For the Tomato Puree
  • 2 Medium Fresh Tomatoes
  • 1 Tsp Cumin Seeds
  • 2 Bay Leaves
  • 2 Pcs Cloves
  • 3 Tbsp Ginger-Garlic Paste
  • 4 Tbsp Local Masala Powder
  • 1 Tbsp Chicken Masala
  • Salt to Taste
  • Hot Water (as per consistency)
  • 4 -5 Tbsp Oil
  • Coriander Leaves (For garnish)

Preparation

Prep: 30 minutes
Cooking: 30 minutes

  1. For the marination, take the washed chicken in a large bowl. Add turmeric powder, local masala powder/red chilli powder, salt onto the chicken and mix well.
  2. Cover the bowl and keep it aside to marinate for 30 minutes.
  3. For the Kanda Kkhobhra Vatan, heat a pan and sautee grated dry coconut until it turns light brown. Transfer the dry coconut on a plate and allow it to cool.
  4. In the same pan, add sesame seeds and roast till it turns golden brown. Transfer to a plate and allow it to cool.
  5. Next, add a teaspoon of oil into the pan and heat it. Then add long sliced garlic, ginger, green chillies and onions and cook till the onions turn light brown.
  6. Transfer the above-browned onion mixture on a plate and allow it to cool. After all the above have been cooled, transfer them to a mixer and grind them to a paste. Check the consistency and add water as required. The paste should be thick and not watery.
  7. For cooking, add oil into a deep vessel and allow it to heat. After the oil is hot, add cumin seeds, bay leaves, cloves, ginger garlic paste and the marinated chicken.
  8. Cover with a lid and cook the chicken for 5 minutes. When you notice the chicken releasing some water, add tomato puree and light brown paste.
  9. Cook until the mixture blends well and the raw smell of the tomatoes go away. Now add the chicken masala powder and local masala powder. Adjust the salt.
  10. Stir well, cover with a lid and cook for 10 minutes. Check the consistency. If needed, add some hot water but be certain that curry is not too diluted. Cook for another 10 minutes.
  11. Garnish with coriander leaves and serve with pav or steamed rice or bhakri. Serves 6-8 pax.

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Shubhangi And Omeya Nair

As the official food taster of the house, I could tell how good (dare I say bad) the food is by its aroma. At home, my wife and I often discussed the ingredients and aromas of the food we enjoy. Until the lockdown, it was she who cooked or else we ordered in. Now with both of us working from home and our favourite restaurants temporarily shut, we teamed up to recreate authentic Indian dishes we love. As we began cooking together, my wife took over the vegetarian domain while I made non-vegetarian dishes. Little did I know, we'd be good at this together. Making these dishes have brought back the taste and with that fond memories.