Wednesday, July 13, 2011

Chicken Curry In Maratha Style

Onion      --  2 Big finely chopped.
Tamato    --  1 Big finely chopped.

Chicken   --  1/2 Kg
Clean chicken, wash it. Marinate using curd, turmeric,and salt.

Garam Masala

Cardmom        3-4 
Cloves             3-4
Cummin           11/2 Tsp (or  more as per taste)
Black Cummin 1/4Tsp
Corriander       2 Tbsp
Cinnamon        2 Inch
Sesame  Seed  1 Tsp
Coconut  Grated  ( 1/2 part of dry coconut (what u say marathi khobara))

Fry all ingredients in 1 Tbsp of  vanspati. 

Onion        --   Fry directly on flames (Keeping onion on flame without removing its skin, By frying in this way, keeps the aroma intact )

Grind all ingredients to-gather with onion into a smooth paste.

Kanda Lasun Masala  -- 2 Tbsp. (Or more as per taste)

 For Green Masala :

Corriander leaves  hand full
Ginger                   2 inches
Garlic                    2  big

Grind  Corriander leaves, Ginger and Garlic into a smooth paste.

Step 1:  In a vessel (flat bottomed) or pressure cooker, fry chopped onion till golden brown in an Tbsp of oil and half a Tbsp of vanaspati.

Step 2:  Once onion turns golden brown add chopped tamatoes, fry for 2 minutes.

Step 3:  Than add Green Masala, fry till the masala starts leaving oil. Add marinated chicken pieces.Cook till the chicken pieces gets soft or pressure cook taking 2 whistles.

Step 4: Once done add Kanda Lasun masala (** Note: Please refer my previous blog  Maratha Style foodie ....Kanda Laun Masala). Boil for 10 min, Than add grounded garam masala and two cups of water, salt as per taste. Let it cook for 15 to 20 min..Garinsh with corriander leaves.

Served mainly with Bakri.

Chicken Rasa :

Step 1: Very similar to the above with a very small variation.This is to be served with Bakri ( in marathi) or Roti (in kanada) or goes really well with Basmati rice.

Step 2: Fry finely onions in a Tbsp of oil. Once onions starts  turning  brown, add tamatoes fry for around 5 minutes.

Step 3: Now add marinated chicken.And cook till chicken becomes soft or pressure cook taking 2 whistles.

Step 4: Add 2 Tbsp of kanda lasun masala or as per taste. Let it simmer.Now add Garlic and Ginger paste of around 2 Tsp.Cook it till, aroma starts coming out.

The red hot Chicken Rasa is ready.


  1. After roasting the onion with the skin, is the skin used for the grinding the masala too or is it peeled?

  2. The skin should be peeled and then onion is used for grinding.


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