Chef Sanjeev Kapoor Shares His Special Khandeshi Chicken
- Ayandrali Dutta
Updated : June 10, 2022 03:06 IST
This chicken curry from the Khandesh region in Maharastra is robust and full of flavours.
Chicken happens to be the most commonly eaten white meat. And interesting in most parts of India it’s cooked in various different way be it in a curry gravy form or dry as a starter or roasted. Most regions have their speciality curry, and cooking style and one such is the Khandeshi Chicken, that comes from the Khandesh in Maharashtra. Though not very well developed, this region happens to be one of the most beautiful regions in Maharashtra. The trick of the masala lies in the way it’s prepared the iconic Khandeshi Kala masala, the Kala masala which can be either dry as well as wet. This robust chicken curry is absolutely like the region tough and strong.
And recently Chef Sanjeev Kapoor took to Instagram as he shared the recipe of this dish saying “Kick start your week with this authentic, masaledaar traditional recipe”.
Ingredients for the masala
Oil— 2 tbsps
Garlic cloves— 8-10
Ginger— 1 inch
2 medium sized onions— sliced finely
Coriander seeds— 2 tbsps
Cumin seeds— 1 tsp
Dried, dessicated coconut— 1/4th cup
Salt to taste
Method for the masala
*In a pan, add the oil and let it heat. Add the garlic, ginger, onions and saute it till it turns golden brown. Then add the cashews, coriander seeds, coconut, cumin and salt.
*Saute till golden brown, allow to cool.
*Then add half cup water to the mixture and grind to a fine paste. Keep aside.
Ingredients for the chicken curry
Chicken— 750 gms
Oil — 2 tbsps
Garlic— 2 tbsps, finely chopped
Green chillies— 2-3, finely chopped
Onions— 2-3, diced in small pieces
Salt to taste
Tomatoes— 2, finely chopped
Curry leaves— 1 sprig
Red chilli powder— 1 tbsp
Turmeric powder— ½ tsp
Coriander leaves— To garnish
Method to prepare the final dish:
*In a pan, add the oil and let it heat. Then add the minced garlic and green chillies and let it splutter.
*Add two finely chopped onions and saute until golden brown. Add salt and then the tomatoes. Cook until soft and pulpy.
*Now add a sprig of curry leaves, red chilli powder, turmeric powder and mix.
*Add the chicken to the pan and saute on high heat for the chicken to take on the colour of the masalas.
*Next, add the prepared special mixture that you had kept aside to the chicken. Mix in well and let it cook for a minute. Then, add 2 tsps of Khandeshi Garam Masala powder and mix in.
*Now, add 2 cups of water to the pan and then cook for 15-20 mins.
*To garnish, add freshly chopped coriander leaves.