Maharashtrian Chicken Curry
Member recipe

Maharashtrian Chicken Curry

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Serves 4

This authentic recipe has a rich, complex flavour which is well worth the preperation. Delicious eaten with chapatti's.

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  • 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


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

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