11 February, 2016
Maharashtrian Style Chicken Masala Gravy
Date – 4.1.2016
Preparation time – 20 mins
Cooking time – 60 mins
Cuisine – Maharashtrian
Recipe type – main
Serve – 4 -5
Chicken – 1 kg (cut into medium sized)
Onion – 4 medium (finely chopped)
Ginger-garlic – 2 tbsp
Tomato – 2 medium (make paste)
Red chilly powder – 2 tsp (adjust accordingly)
Kashmiri red chilly powder – 1 tsp (for color)
Turmeric – 1 tsp
Coriander powder – 4 tsp
Garam masala powder – 1 tsp
Lemon juice – 2 tbsp or 2 lemon
Salt – as per taste
Sesame oil/sunflower oil – 5 -6 tbsp
Water – 1 to 1 ½ cup
Coriander leaves – hand full (chopped)
To dry roast
Coconut – ½ (grated or cut into small pieces)
Cumin seeds/jeera -1 tsp
Sesame seeds – ½ tbsp
Poppy seeds/khskhs – 2 tbsp
Green cardamon – 4-5
Cinnamon stick – 2 inch
Black pepper – 8-9
Star anis/flower – 1
Mace/javithri – 1 strand
Wash the chicken and drain it nicely.
In a bowl take chicken add 1 tbsp of ginger-garlic paste, turmeric, salt and lemon juice.
Mix nicely and keep it in refrigerator for about 30 mins
For making masala powder
In a tava or kadai dry roast coconut till it turns light brown, if you are using chopped coconut add little oil. (keep stirring to avoid burning)
Now dry roast other ingredients under ‘to dry roast’ for a minute.
Let them cool down completely and make powder.
For making masala gravy
Heat oil in kadai.
Add onion and saute till translucent.
Add 1tbsp ginger-garlic paste, fry till raw smell goes off.
Add red chilly, kashmiri red chilly, coriander powder and garam masala powder.
Fry for few seconds.
Add tomato paste, fry till masala gets dry or oil separates.
Add marinated chicken, fry for about 2 mins over medium flame,
Add masala powder we made, stir nicely.
Put lid and cook chicken over low heat for about 10 to 15 mins, stir occasionally.
After 10 to 15 mins add water (1 cup or 1 ½ cup). I have added 1 cup.
Cook chicken over low flame till it’s gets tender and cooked.
Finelly add chopped coriander leaves and switch off the flame.
Serve with chapati, naan or rice.
In chicken add ginger garlic, lemon, salt and turmeric
Marinate the chicken for 30 to over night
Dry roast coconut
Dry roast other ingredients for making masala powder
Till they light brown or for a minute
let them cool down completely and make powder
Add finely chopped onion
Add ginger and garlic, fry till raw smell goes off
Add red chilly, kashmiri red chilly, coriander and garam masala powder, saute
Add tomato paste
Fry till oil separates
Add marinated chicken, fry for 2 minute over medium
Add masala powder, stir well
Cover with the lid and cook over simmer for 10 to 15 min
After 15 mins
Add water and cook till chicken gets tender
Add coriander leaves and switch off the flame
Chicken masala gravy is ready.