Khandeshi Chicken Curry / Kala Masala Chicken

        Khandeshi Chicken Curry / Kala Masala Chicken

 

Khandesh is a region in north Maharashtra.

Its a very simple cuisine,with Kala Masala ( Black masala, its so called,because the roasted spices and dry coconut , 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 Bajari (Finger Millet flour roti) Bhakari or Jwarichi or tandalachi(Jowar or Rice Flour) Bhakari , the curries are mostly runny , unlike thick gravies served in northern India. 

The runny gravies are easily soaked in the bhakaris , and can also be eaten with steamed rice.

I have been getting requests for typical Khandeshi Chicken or Mutton Rassa, so I decided to let the secret out for Khandeshi Chicken!

Ingredients

300 gms Chicken , cleaned and cut

1 1/2 tbsp Kala masala

2 tsp Red Chilly Powder

1 tsp Salt

1 small Onion finely chopped

2 tbsp Oil

1-2 cups water

Chopped Coriander for garnish

For Marinade

1 tsp Ginger Garlic Paste

1/2 tsp Salt

1 tsp Turmeric

For Ground Masala

2 Medium Onions sliced

8-10 Cloves Garlic

1 inch Ginger,peeled and chopped

3 tbsp Grated Dry coconut

1-2 tsp Oil for roasting

Method

Step 1

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

Step 2

Heat 2 tsp 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 grated coconut and brown it on the remainder heat . Cool and grind to a fine paste , using little water if needed.

Step 3

Heat 2 tbsp oil in a pan or a pressure cooker( i used pressure cooker to cook my chicken faster, but you can use a pan also) Fry chopped onions till translucent. 

Add the ground masala and fry on a low flame, till it starts leaving oil.

Step 4

Now add kala masala,red chilly powder and fry for another min. 

Add marinated chicken and fry. Add 1 1/2 cup hot water to it and mix. 

Add salt to the gravy and cover the lid of the pressure cooker and cook for upto 2-3 whistles.

Step 5

Serve garnished with chopped coriander,accompanied with sliced onions , chillies and Bhakaris! 

Notes: Sometimes, i cook the marinated chicken in advance: 

Heat 1 tsp oil and saute 1 tbsp chopped onion till translucent. 

add the marinated chicken and 1/2 cup water and pressure cook for 2 whistles. 

Use this cooked chicken with the stock ,after frying the ground masala and adding the spices. 

This same process can be done when cooking with Mutton also, only difference,meat shall need extra whistles to cook and an added tsp of Meat masala , along with kala masala.

Puneri misal

                             Puneri Misal 

  

Misal Pav is a very famous dish in Maharashtra, specially the Puneri misal and Kolhapuri Misal. 

The Misal is served with sliced bread or a small loaf, in the dish misal-pav. The main part of the misal is the spicy curry, called tarry. The Kolhapuri version of misal does not contain phodniche pohe. So experience spicy puneri misal. 

Ingredients: 

For making Matki 

Usal- 

2 cups Moth sprouts 

¾ cup finely chopped onion 

¼ tspn mustard seeds, 

¼ tspn asafoetida,

1 tspn red chilly powder,

1/4 tspn turmeric powder, 

1 tspn Goda masala (Maharashtrian masala)or Garam masala. 

2 tbspn oil 

Salt for taste 

For making phodniche pohe – 

2 hand full thick pohe 

½ cup finely chopped onion 

1 green chilly, 

¼ tspn mustard seeds, 

¼ tspn asafoetida 

Salt and sugar for taste 

For making batatyachi bhaji- 

1 boiled and peeled potato 

¼ cup finely chopped onion 

¼ tspn turmeric powder 

1 green chilly 

¼ tspn cumin seeds 

1 pinch asafoetida 

Salt for taste 

For making kat- (This curry called as kat or even tarri) 

7-8 cups of water 

2 tspn ginger-garlic paste 

2 tbspn grated and roasted dry coconut 

½ cup finely chopped onion 

2 finely chopped tomato 

2 tspn red chilly powder 

¼ tspn turmeric powder 

1 tspn tamarind pulp 

1 pinch sugar Salt for taste 

2 cups farsan, chiwda 

½ cup finely chopped tomato 

½ cup finely chopped coriander 

¼ cup tamarind chutney (optional) 

¼ cup yogurt (optional) 

6-8 bread slices or white dinner rolls 

Method: 

1. Make small cubes of potato. Washed pohe 2 to 3 times and keep it aside for 5-10 minutes. Rub salt, sugar and turmeric powder to soaked pohe. 

2. Put matki with 8 cups of water in a saucepan and boil it for 10-15 minutes. 

3. Drain all the water and use the same water for making kat, this makes kat tastier. Keep boiled matki aside for usal. 

4. For making Matki usal- Heat oil in a saucepan. Add mustard seeds. Let it crackle. Add onion and sauté for 2-3 minutes. Add matki, turmeric powder, red chilly powder and salt. Close saucepan with a lid. Let it cook for 3-4 minutes. Keep usal aside. 

5. For making Hot and spicy Kat- Heat oil in saucepan. Add ginger garlic paste. Stir for a minute and then stir dry coconut. When you feel a nice aroma, add onions and stir for 3-4 minutes. Add tomato, turmeric powder, red chilly powder, and salt. Stir well till you see oil coming out from mixture.Then add boiled matki water and add little tamarind pulp.Bring it to boil. Add more chilly powder as required. 

6.For making phodniche pohe- Heat oil in wok. Add mustard seeds. Let it crackle. Add green chilly in pieces. Next add soaked pohe. Stir well. Cover kadhai with a lid .let it cook for 2-3 minutes. Keep it aside. 

7.For making batatyachi bhaji( aloo ki subji)- Heat oil in the same wok. Add cumin seeds, green chilly in 2 pieces. Add onion and sauté for 2-3 minutes. Next add turmeric powder, salt and potato cubes. Stir 2-3 minutes. Cover kadhai with a lid. Let it cook for 2 minutes. 

8. Prepare dish for misal. 

First put phodniche pohe at the bottom. 

Above that put batatyachi bhaji. 

Then put usal, chopped onion, chopped tomato ,tamarind chutney, yogurt and kat. 

Garnish with farsan and chivda. Put little chopped coriander leaves on top. And serve hot with bread.

Give kat separately too with misal. 

layers for Misal- 

1. Phodniche pohe at the bottom 

2. Above that batatyachi bhaji(aloo ki subji) 

3. Matki Usal 

4. Chopped onion 

5. Kat (tarry) 

6. Add Farsan in the end 

Tip: Sometimes, after mixing everything kat tastes less spicy. So accordingly improve spicyness. Generally people take kat separatly too with misal.They like to add some more kat to the misal while eating