Maharashtrian Chicken Curry
- Preparation and cooking time
- Total time
- Marinate for 4 hours or overnight.
- Easy
- Serves 4
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
Method
- STEP 1Marinate the chicken for 4 hours or overnight, in the marinade
- STEP 2Heat the oil and fry the cinammon, cloves, peppercorns and cardamon pods for a minute or two
- STEP 3Fry the onion in the oil till soft and lightly browned
- STEP 4Add the masala, corainder and cumin powder, stir gently for 2-3 mins
- STEP 5Add the garlic and ginger paste to the onion and spice mix, and stir (you can also smear the paste onto the chicken)
- STEP 6Stir in the tomoato puree for another few minutes
- STEP 7Add the chicken and fry until lighlty brown on all sides, about 10 minutes
- STEP 8Add the water till you get a runny sauce, and simmer till chicken s cooked
- STEP 9Serve with chapatti's or rice
