Maharashtrian Chicken Curry
This aromatic and flavorful chicken curry recipe combines tender chicken pieces with a blend of spices and a rich, savory sauce. Marinating the chicken in yogurt and spices infuses it with delicious flavors, while the garlic and ginger paste further enhances the dish. The addition of tomato puree adds a tangy richness to the curry, creating a mouthwatering meal that pairs perfectly with fluffy rice or warm chapatis.
— Constant Cookbook
Ingredients
- 8 leg and thigh chicken portions, with bones
- 6 tbsp oil
- 1 stick cinnamon
- 4 cloves
- 4-6 peppercorns
- 6 green cardamon pods
- 2 large onions, chopped
- 1 tsp home-made masala / Garama Masala
- 1 tbsp ground coriander
- 1 tbsp cumin
- 1 1/2 tbsp tomato puree
- For the marinade;
- 1/2 tsp turmeric
- 1 1/2 tsp home-made masala / Garam Masala
- 1/2 tsp salt
- 4 tbsp yoghurt
- For the paste;
- 6-7 cloves garlic, minced
- 2 inch ginger, minced
- handful coriander leaves
Instructions
- Marinate the chicken for 4 hours or overnight, in the marinade
- Heat the oil and fry the cinammon, cloves, peppercorns and cardamon pods for a minute or two
- Fry the onion in the oil till soft and lightly browned
- Add the masala, corainder and cumin powder, stir gently for 2-3 mins
- Add the garlic and ginger paste to the onion and spice mix, and stir (you can also smear the paste onto the chicken)
- Stir in the tomoato puree for another few minutes
- Add the chicken and fry until lighlty brown on all sides, about 10 minutes
- Add the water till you get a runny sauce, and simmer till chicken s cooked
- Serve with chapatti's or rice
Yield
Serves 4
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