KHANDESHI KALA CHICKEN CURRY
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A beautiful spicy dish from a beautiful region. I bet you haven’t tasted anything quite like it 🙂
#Kalachickencurry #Chickenrecipe #RanveerBrar
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Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serve 2-4
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200 gms Dry coconut, सूखा नारियल
4 medium size whole Onion, प्याज
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3 Black cardamom, बड़ी इलायची
8-10 Cloves, लॉन्ग
1 tbsp Black peppercorns, काली मिर्च के दाने
1 Star anise, चक्र फूल
1 inch Cinnamon stick, दालचीनी
1 tsp Cumin seeds, जीरा
½ tsp Fennel seeds, सौंफ
½ Mace, जावित्री
½ tbsp Stone flower, दगड़ फूल
1 cup Coriander seeds, धनिया की बीज
½ cup fresh Coriander leaves, धनिया पत्ता
4-5 Garlic cloves, peeled, लहसुन
1 inch Ginger, slice, अदरक
1 Tomato, roughly chopped, टमाटर
Salt to taste, नमक स्वादअनुसार
1 tsp Turmeric powder, हल्दी पाउडर
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
¼ tsp Asafoetida, हींग
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1 kg Chicken, (thigh & drumsticks cuts) चिकन
1 heaped tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric Powder, हल्दी पाउडर
1 tbsp Coriander powder, धनिया पाउडर
Salt to taste, नमक स्वादअनुसार
1 ½ tbsp Oil, तेल
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2 tbsp Oil, तेल
⅓ cup Prepared Wet Masala, तैयार किया हुआ गीला मसाला
1 tbsp Gram flour, बेसन
¼ cup Water, पानी
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2 tbsp Oil, तेल
1 Bay leaf, तेजपत्ता
1 medium size Onion, chopped, प्याज
1 Green chilli, slit into half, हरी मिर्च
Salt to taste, नमक स्वादअनुसार
Marinated Chicken, मैरीनेट किया हुआ चिकन
½ cup Water, पानी
Cooked Masala, पका हुआ मसाला
Hot water, गर्म पानी
For Garnish
Coriander sprig, धनिया पत्ता
Process
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Put the onions on a direct flame until they are dark or black in colour. Turn & char them from all sides. Similarly, char the dry coconut from all sides until they are dark.
Slightly remove the over charred bits from the coconut, (optional)
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In a pan, add coriander seeds and dry roast on low flame.
Add black cardamom, cloves, black peppercorns, star anise.
Add cinnamon stick, cumin seeds, fennel seeds, mace, stone flower dry roast on low flame until the spices turn aromatic.
Add sliced dry roast coconut and roast it well.
In a bowl, add roasted peeled onion cut into half, coriander leaves and the dry roast spices.
Add garlic cloves, ginger, tomato, salt to taste, turmeric powder, degi red chilli powder.
Add asafoetida and transfer this into a grinder jar and grind it into a smooth paste.
Keep aside for further use.
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In a bowl, add chicken, degi red chilli powder, turmeric powder, coriander powder.
Add salt to taste, oil and marinate well and keep aside for further use.
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Heat oil in a kadai, add prepared wet masala and saute it well.
Keep sauteing until oil separates, make sure masala should not burn to the bottom.
Add gram flour and saute it well. Now add little water and cook masala till oil separates.
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In a large pot, add oil, once it’s hot add bay leaf, onion, green chilli and saute it well.
Add salt to taste, marinated chicken and cook on medium flame.
Add water and cover it with the lid and let it cook for 5 minutes.
Add earlier cooked masala and mix it well, add hot water and bring to a boil.
Again cover it with the lid and cook until the chicken is tender and completely cooked well.
Simmer until the gravy releases oil on top.
Garnish it with coriander sprig and serve hot with jowar bhakri.
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#kalachicken #Khandeshichicken
#chickenrecipe #chickencurry #chickenmasala
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#Kolhapurichicken #spicychicken
