Khandeshi Chicken curry खांदेशी चिकन करी काले मसाले का चिकन

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.