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Maharashtrian Chicken Curry
Serves 4
Easy
Total time:
Marinate for 4 hours or overnight.
This authentic recipe has a rich, complex flavour which is well worth the preperation. Delicious eaten with chapatti's.
Skip to 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 1
Marinate the chicken for 4 hours or overnight, in the marinadestep 2
Heat the oil and fry the cinammon, cloves, peppercorns and cardamon pods for a minute or twostep 3
Fry the onion in the oil till soft and lightly brownedstep 4
Add the masala, corainder and cumin powder, stir gently for 2-3 minsstep 5
Add the garlic and ginger paste to the onion and spice mix, and stir (you can also smear the paste onto the chicken)step 6
Stir in the tomoato puree for another few minutesstep 7
Add the chicken and fry until lighlty brown on all sides, about 10 minutesstep 8
Add the water till you get a runny sauce, and simmer till chicken s cookedstep 9
Serve with chapatti's or rice
