खांदेशी चिकन करी Khandeshi Chicken curry काले मसाले का चिकन

35-45 minutes
2-4
Indian
खांदेशी चिकन करी Khandeshi Chicken curry काले मसाले का चिकन Recipe - Ranveer Brar

Ingredients

For Masala

200 gms Dry coconut, ​​सूखा नारियल

4 medium size whole Onion, प्याज

 

For Wet Masala

3 Black cardamom, बड़ी इलायची

8-10 Cloves, लॉन्ग

1 tbsp Black peppercorns, काली मिर्च के दाने

1 Star anise, चक्र फूल

1 inch Cinnamon stick, दालचीनी

1 tsp Cumin seeds, जीरा

½ tsp Fennel seeds, सौंफ

½ Mace, जावित्री

½ tbsp Stone flower, दगड़ फूल

1 cup Coriander seeds, धनिया की बीज

½ cup fresh Coriander leaves, धनिया पत्ता

4-5 Garlic cloves, peeled, लहसुन

1 inch Ginger, slice, अदरक

1 Tomato, roughly chopped, टमाटर

Salt to taste, नमक स्वादअनुसार

1 tsp Turmeric powder, हल्दी पाउडर

1 tsp Degi red chilli powder,  देगी लाल मिर्च पाउडर

¼ tsp Asafoetida, हींग

 

For Marination

1 kg Chicken, (thigh & drumsticks cuts) चिकन

1 heaped tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

½ tsp Turmeric Powder, हल्दी पाउडर

1 tbsp Coriander powder, धनिया पाउडर

Salt to taste, नमक स्वादअनुसार

1 ½ tbsp Oil, तेल

 

For Cooking Masala

2 tbsp Oil, तेल

⅓ cup Prepared Wet Masala, तैयार किया हुआ गीला मसाला

1 tbsp Gram flour, बेसन

¼ cup Water, पानी

 

For Cooking Chicken

2 tbsp Oil, तेल

1 Bay leaf, तेजपत्ता

1 medium size Onion, chopped, प्याज

1 Green chilli, slit into half, हरी मिर्च

Salt to taste, नमक स्वादअनुसार

Marinated Chicken, मैरीनेट किया हुआ चिकन

½ cup Water, पानी

Cooked Masala, पका हुआ मसाला

Hot water, गर्म पानी

 

For Garnish

Coriander sprig, धनिया पत्ता

 

Process

For Masala

  • Put the onions on a direct flame until they are dark or black in colour. Turn & char them from all sides. Similarly, char the dry coconut from all sides until they are dark.
  • Slightly remove the over charred bits from the coconut, (optional)

For Wet Masala

  • In a pan, add coriander seeds and dry roast on low flame.
  • Add black cardamom, cloves, black peppercorns, star anise.
  • Add cinnamon stick, cumin seeds, fennel seeds, mace, stone flower dry roast on low flame until the spices turn aromatic.
  • Add sliced dry roast coconut and roast it well.
  • In a bowl, add roasted peeled onion cut into half, coriander leaves and the dry roast spices.
  • Add garlic cloves, ginger, tomato, salt to taste, turmeric powder, degi red chilli powder.
  • Add asafoetida and transfer this into a grinder jar and grind it into a smooth paste.
  • Keep aside for further use.

For Marination

  • In a bowl, add chicken, degi red chilli powder, turmeric powder, coriander powder.
  • Add salt to taste, oil and marinate well and keep aside for further use.

 

For Cooking Masala

  • Heat oil in a kadai, add prepared wet masala and saute it well.
  • Keep sauteing until oil separates, make sure masala should not burn to the bottom.
  • Add gram flour and saute it well. Now add little water and cook masala till oil separates.

 

For Cooking Chicken

  • In a large pot, add oil, once it’s hot add bay leaf, onion, green chilli and saute it well.
  • Add salt to taste, marinated chicken and cook on medium flame.
  • Add water and cover it with the lid and let it cook for 5 minutes.
  • Add earlier cooked masala and mix it well, add hot water and bring to a boil.
  • Again cover it with the lid and cook until the chicken is tender and completely cooked well.
  • Simmer until the gravy releases oil on top.
  • Garnish it with coriander sprig and serve hot with jowar bhakri.

 

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