Maharashtrian Chicken Curry | Chicken Masala Recipe | Chicken Gravy | Chicken Recipe @HomeCookingShow

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Prep Time: 25 mins
Cook Time: 45 mins
Servings: 5-6

To Make Ginger Garlic & Coriander Paste

Garlic -10 Cloves
Ginger – 2 Large Piece
Coriander Leaves – 1 Cup

To Make Masala Paste

Coriander Seeds – 2 Tbsp
Cumin Seeds – 2 Tsp
Peppercorns
Cloves – 3 Nos
Cardamom – 2 Nos
Cinnamon – 2 Piece
Red Chilli – 5 Nos
Kashmiri Red Chilli – 6 Nos
Dry Coconut – 1/2 Cup
Oil – 5 Tsp
Onion – 1 No.

To Make Maharashtrian Chicken Curry

Chicken – 1 Kg
Oil – 2 Tbsp
Whole Spices
( Cinnamon, Cardamom, Cloves, Bay Leaf )
Onion – 1 No.
Ginger Garlic & Coriander Paste – 1 Tsp
Green Chilli – 3 Nos
Tomato – 4 Nos
Warm Water – 1/2 Cup
Salt – 1 Tsp
Turmeric Powder – 1/2 Tsp
Hot Water – 2 Cups

Method:

1. To make the ginger garlic coriander paste, take garlic, ginger and coriander leaves in a mixer jar. Grind into a coarse mixture without adding water. Keep it aside.
2. For the masala paste, take coriander seeds in a pan, roast until they are golden brown in colour and keep them aside.
3. Take cumin seeds, peppercorns, cloves, cardamom, cinnamon, bay leaf. Saute until golden brown and keep them aside.
4. Roast the red chillies and Kashmiri red chillies in the same pan and keep them aside.
5. Similarly, dry roast the dry coconut until golden brown and keep it aside.
6. Take oil in a pan and add onions and saute until they are golden brown in colour. Keep them aside.
7. To a mixer jar, add all the previously roasted ingredients except roasted coconut, onions and grind into a fine powder.
8. Now add the dry coconut and grind again. Add the onions and grind the whole thing again. Keep this masala paste aside.
9. Take oil in a pan, add the ginger garlic and coriander paste and cook for 4 mins.
10. Now add the prepared masala paste, mix and cook for another 4 mins.
11. Turn off the stove and cool the masala.
12. To make the curry, take oil in a pan and add the whole spices and onions. Saute until the onions are transparent.
13. Add 1 tsp of ginger garlic coriander paste, slit green chillies and grated tomatoes. Saute for 3 mins.
14. Add the washed and cleaned chicken pieces. Mix well.
15. Add turmeric powder and salt. Cook for 5 mins and then add warm water. Cover the epan and cook for 10 mins.
16. Add the masala paste and mix well. Add hot water again and cover the pan. Cook for another 20 mins.
17. Once the oil separates, turn off the stove and garnish the curry with chopped coriander leaves.
18. Serve the Maharashtrian Chicken Curry with Roti, phulka or any mildly flavoured rice recipes.

Hello viewers,

Today, we are going to see a new variety of Chicken curry in Maharashtrian style. For this recipe, I made two different masala pastes and used them to prepare the gravy. This curry is very exotic and a little it spicier than the regular chicken curry. It is popularly known as Chicken Rassa and is usually made with country chicken. But if you don’t find country chicken, you can use the normal broiler chicken just like how I showed it in the video. Do try this recipe and enjoy it with Rice or any Indian bread/ flavoured rice as you wish.

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