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Chicken Maratha

Chicken Maratha


Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60


Serves 4

  • Chicken wings chopped 1/2 kgs

  • Oil 2-3 tbsp

  • Jeera 1 tsp

  • Whole dry red chillies 4 nos

  • Bay leaf 1 nos

  • Whole coriander seeds 1/2 tbsp

  • Cloves 5 nos

  • Black Pepper Powder 1 tsp

  • Salt to taste 1 tsp

  • Curd Fresh 2 cups

  • Red Chilly Powder 1-2 tsp

  • turmeric powder 1 tsp

  • Whole Ground Spices or Garam Masala 1 tsp

  • Grated Dry Coconut 1 tbsp

  • Poppy Seeds 1/2 tbsp

  • Chopped Coriander Leaves for garnishing 1 tbsp

  • Finely Chopped Onion 1 cups

  • Tomato puree 1 cups

  • Ginger garlic paste 2 tsp


  • 01

    In a mixing bowl take chicken pieces, curd, turmeric powder, red chilly powder, salt to taste, 1 tablespoon of oil and ginger garlic paste

  • 02

    Mix well and keep aside covered in fridge for half an hour

  • 03

    In a pan dry roast... Grated coconut, whole red chillies, whole coriander seeds, Cloves, blacker pepper corns, jeera and poppy seeds till ...nice and strong aroma starts coming and all lightly roasted from all sides. Roast on low heat from all sides

  • 04

    Let them dry and take all roasted spices in a grinder and prepare a fine powder out of it

  • 05

    Now take a heavy bottom pan and heat two to three tablespoons of oil and add finely chopped onion

  • 06

    Saute for some time add marinated chicken with all curd mixture and freshly ground dry roasted masala

  • 07

    Now cook it on low heat with consistent turning on low heat

  • 08

    Add tomato puree, salt as per taste if needed and Garam masala and cook covered on very low heat

  • 09

    No need to add water.. It gets cooked in its juices

  • 10

    Keep turning and stirring occasionally till curd disappears and oily glaze comes on top

  • 11

    It's ready to serve

  • 12

    Garnish with chopped coriander and serve hot with steamed rice, jawari bhakari parathas, rumali roti or chapati

  • 13

    It tastes just awesome



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