Khandeshi Chicken Curry In Kala Masala

Posted By : Joanna D'souza 

Khandesh is a region in north Maharashtra.

Its a very simple cuisine,with Kala Masala ( Black Masala, its so called, Because of the roasted spices and dry coconut , which gives it a peculiar deep brown black colour) being predominantly used in most of the rassa or amti’s (gravies). 

Its got earthy flavours , and a kick of spice, and most importantly, generous amounts of spiced oil or “Tarri” as they call , floating over each gravy! Its a matter of disgrace, if the guests are served curry without a generous tarri floating!

Served with mostly  Jwarichi or Chavlachi Rowty  the curries are mostly runny , But this specific recipe is of Thicker versions

Highly recommend with Rowtys , Rice not recommended

For Chicken Marinade :

1 kg Chicken , cleaned and cut

1 tablespoon  Ginger Garlic Paste

1 teaspoon Salt

1 teaspoon Turmeric

Marinated the chicken with above ingredients , and set aside while you prepare the other ingredients

For Ground Masala:

4 Medium Onions cut into quarter and Roasted on dry pan drizzled with bit of Oil until Deep brown and Blackish

1 Pod  Garlic peeled

1 ½ inch Ginger,peeled and chopped

1/2 wati Sukkah Kobra , Dry Coconut

2 to 3 tablespoon Oil for roasting

Dry roast  drizzled with bit of oil until deep brown colour especially Onion & Dry Coconut

Then in a Mixer adding very little water Grind to thick paste

Powdered Masala  For Khandeshi Chicken :

3 tablespoon  Kala masala / Goda Masala as they call it

2 tablespoon Red Chilly Powder

Other Ingredients :

1 tablespoon Salt or as per requirement

2 small Onion finely chopped

4 tablespoon Oil

2 to 3 cups water ( Gravy is thick so add minimum water pls )

Chopped Coriander for garnish

Method Of Preparation :

Marinate the chicken with all the ingredients for marinade and keep aside for atleast 30 mins.

Heat 3 tablespoon of Oil on a hot tawa or girdle and roast ginger ,garlic and sliced onions , till they turn brown , now put off flame and add dry scrapped coconut and brown it on the remainder heat . Cool and grind to a fine paste , using little water if needed.

Heat 3 to 4 tablespoon of Oil in a Pan or Vessel

Fry finely  chopped 2 small Onions till translucent. 

Then add marinated 🐔 Chicken and fry until half done

Then  add Kala Masala, & Red Chilly Powder and fry for another minute . 

Then add the Ground Masala and fry on a low flame, till it starts leaving oil.

Add 1 ½  cup hot water to it and mix to make Gravy ( Pls don’t add more water )  

Add salt to the gravy and cover simmer on medium to high heat cook until the chicken is almost done , Keep an eye on the Gravy as the gravy is thick it tends to stick to the bottom

Once you are done , Switch off the heat

Lastly  garnished  and top it up with  chopped Green Coriander Leaves ,accompanied with sliced Onions , Chillies and Rowtys ! 

Notes: This same process can be done when cooking with Mutton also, only difference,meat shall need extra whistles to cook and an added tablespoon of Meat Masala , along with Kala Masala.