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झणझणीत चिकण रस्सा चव कधीच विसरणार नाही | chicken curry recipe | Spicy Chicken Curry | MadhurasRecipe Marathi
Let’s make 1 kilo chicken curry in cooker. This will be sufficient for 10 people. As we are making it in cooker, it becomes easier. We are making fresh masala for this curry!! This fresh masala takes the chicken curry to next level. You can use this vatan or masala for other non veg or veg recipes. This chicken curry looks tempting and tastes super delicious. You don’t have to take lot many efforts. Ashadh month is about to end. You must be looking for some delicious non veg recipes. So here I am with this recipe to make your get togethers merrier. We already have seen different chicken curry recipes. This is yet another delicious addition to the list.
Ingredients:
• 1 kilo curry cut Chicken
• 1/2 cup finely chopped Coriander leaves
• 1 tsp Red chili powder
• 1 tsp Kala masala
• 1 tbsp Ginger-Garlic paste
• Salt to taste
• 1 Lemon juice
• 1 tsp Turmeric powder
• 500 gm sliced Onion
• 50 gm grated dry Coconut
• 10 gm Coriander seeds
• 10 gm Cumin seeds
• 1” Cinnamon stick
• 1 Star anise
• 10 black Peppercorns
• 1 black Cardamom
• 1 green Cardamom
• 10 Cloves
• 1 tbsp / 5 gm Red chili powder
• 5 gm Kala masala
• 1 tsp Oil
• 1 tsp Salt
• 2 chopped Tomatoes (Optional)
• 100 gm Oil
• Salt to taste
• 1 1/2 liter hot Water
Method:
• Wash chicken really good and take it out into a bowl.
• Add ginger-garlic paste, kala masala, red chili powder, turmeric powder, salt, lemon juice and
coriander leaves and mix everything well together.
• Cover and marinate it for an hour.
• Dry roast coriander seeds until they begin to release nice aroma and add cumin, star anise, cloves,
cinnamon, masala cardamom, green cardamom and black peppercorns.
• Roast everything well together for another 2-3 minutes and add dry coconut.
• Roast it well together until coconut changes the color and take the mixture out into a bowl.
• Heat up oil in the same pan and add onion and salt.
• Fry the onion really good until it gets reddish color and add tomato.
• Adding tomato is optional. You can skip it if you don’t want.
• Fry it well together for about 3-4 minutes.
• Turn off the gas and let the mixture cool down completely.
• Transfer the dry roasted masala into a blender jar and blend it into fine powder.
• Add this powder into onion-tomato mixture and mix well.
• Blend it together into fine paste. Avoid use of water while blending. Masala for chicken curry is
ready.
• Heat up oil in a cooker and add the blended masala.
• Fry the masala really good until oil begins to release from it.
• Add kala masala, red chili powder and salt and fry well together for another 2-3 minutes.
• Add the marinated chicken and mix it really good with gravy.
• Add hot water and mix well.
• When the mixture begins to boil, close the lid and cook the curry on high heat until 2 whistles.
Chicken curry is ready.
• Serve it with rice bhakri or jawar bhakri or bajri bhakri or chapati too.
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