Maharashtrian Chicken Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil starts to separate.
• STEP 4.Add chicken pieces and mix well. Cook for 5-7 minutes until the chicken is sealed.
• STEP 5.Add water and bring the curry to a boil. Reduce the heat, cover the pan, and simmer for 20-25 minutes until the chicken is cooked through and tender.
• STEP 6.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Marinating the chicken with yogurt and spices for 30 minutes before cooking will enhance the flavor and tenderness.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• For a thicker gravy, you can add a paste of cashew nuts or poppy seeds.
• You can also add some coconut milk for a creamy texture.

Storage and Serving

• Leftover Maharashtrian Chicken Curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry with steamed rice, roti, or naan bread for a complete meal.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.