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.
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