Friday, May 23, 2008

Chicken Curry – Maharshtrian Style...(ekdam jhakaas :D)


This recipe is a mix of my Uncle’s recipe, he is a great chef when it comes to Non Vegetarian food and also a blend of my Mother in law.....(who was really elated when I told her I am making chicken, cos I am a vegge but my husband is a chicken freak!)
It turned out to be just awesome, Amit (my hubby) never stopped licking his fingers ;)

Recipe serves 4 to 5

For marination
1 to 1 ½ tspn. Turmeric powder
½ tspn. Hing
2 tspn. Salt
2 to 3 tspn. Red chilli powder
2 tbspn. Ginger garlic paste
1 tspn. Garam masala (this masal I used is specially made by my mom in law , but you may use any garam masala)

Method
Wash the chicken clean and remove the fats aside. Chop if the pieces are too big. Marinate the chicken with all the above ingredients togther. Mix well and keep aside for 2 hours.

For the Gravy
9 medium size finely chopped onions (keep one onion chopped seperately)
2 to 3 medium size tomatoes finely chopped
1 1/2 cup of grated dry coconut
4 to 5 cloves
1 to 2 fragrant dry leaves (tamal patra, pls let me know friends what it is called in english ;P)
2 tspn. Fennel seeds
6 to 7 black pepper seeds
1 tspn. Garam masala
1 to tspn. Chilly powder (according to your taste you can add more)
½ tspn. Turmeric powder
4 to 5 tbspn. Oil

Method

Heat some oil in a pan, add cloves, black pepper, fennel seeds, turmeric powder, dry leaves, add 8 of the chopped onions, grated coconut, saute till fragrant and dark brown, dont be hasty in this, this becomes the essence of your chicken! Let it become really nice brown, switch off the flame. Let it cool for a while and then grind it togther with the raw chopped tomatoes to make a fine paste. Take care that the paste is really fine, you may add some water while grinding. Keep aside.
Heat oil in a pan, add the remaining chopped onion, saute till light brown, add marinated chicken, mix it well, cover it, let it cook for half an hour, uncover and stir in gaps, after it is cooked, you may check it by sliding a spoon in it, it should be really soft. After its cooked, add the paste we prepared earlier and mix nicely. It smells wonderful, add garam masala, chilly powder and salt (we have marinated the chicken with salt so add accordingly) and let it cook for 5 minutes. Your Chicken is ready to relish!
Serve with Bread/ buns or a chapati.
I had Amit’s friends coming in so I couldnt make so many chapatis, I served them with Bread! But its best with our Pav...our very own indian pan....we have with wada pav or pav bhaji....but unfortunately in chennai its not available ;(
My entry to the Event Fat Chefs or Skinny Gourmets!!

This is my entry to The Fat Chefs or Skinny Gourmets Event by Ben of http://whatscooking.us & Ivy of http://kopiaste.blogspot.com/


8 comments:

meeso said...

This looks great! I am also a chicken freak, probably my second favorite after lamb... but I eat it a lot more... I will try your version soon :)

notyet100 said...

this looks delicious//

Homecooked said...

Wow...this looks super yummy!

Andhra Flavors said...

Your chicken looks creamy..

vandana rajesh said...

Thanks Aditi for the entry...would definitely like to try it myself looks absolutely delicious

Ivy said...

Thanks Aditi for submitting your recipe to our event. I am also a chicken freak and I've tried the Indian spices which are great. This is definitely a recipe I shall be trying.

Anonymous said...

dry leaves are called bay leaves in english

Anonymous said...

Hi Aditi, I would like to try out this recipe. What's the quantity of chicken to be used? Please do let me know. Thanks.