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11 February, 2016

Maharashtrian Style Chicken Masala Gravy

Comments : 7 Posted in : Non-veg main course on by : nrdubey Tags: , , ,

Date – 4.1.2016

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Chicken Gravy


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

Clove/laung -5-6

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)

Keep aside.

Now dry roast other ingredients under ‘to dry roast’ for a minute.

Let them cool down completely and make powder.

Keep aside.

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 Short


Take onion


Chop finely


In chicken add ginger garlic, lemon, salt and turmeric


Marinate the chicken for 30 to over night


Dry roast coconut


Till light


Dry roast other ingredients for making masala powder


Till they light brown or for a minute


let them cool down completely and make powder


Heat oil


Add finely chopped onion


till translucent


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.








7 thoughts on : Maharashtrian Style Chicken Masala Gravy

  • Nagraj
    February 21, 2016 at 11:19 am

    I made it and it was yummmmm, super bhabhi

    • nrdubey
      February 22, 2016 at 4:53 am

      Thank you Nagraj

  • Makansh
    November 12, 2016 at 7:44 am

    I followed this receipe and result was very good. Thanks for such a great receipe

    • nrdubey
      November 12, 2016 at 10:34 am

      Happy to know that this dish came good for you. Keep trying new recipes from blog and share your feedback.

  • Sunny
    December 18, 2016 at 12:58 am

    Do we need 4 tbsp of coriander powder or 4tsp?

    • nrdubey
      December 18, 2016 at 9:41 am

      4 tsp

  • Aditya
    March 1, 2017 at 11:43 am

    Lai bhari…zakaass

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