Chicken Curry - Maharastrian style

A traditional Maharashtrian-style chicken curry, known for its spicy, aromatic gravy made with roasted coconut, onions, and Maharashtrian kala masala. This homestyle curry pairs beautifully with bhakri, chapati, or steamed rice.

Total time: 50 minutes

Servings: 4

For the chicken

• Chicken – 2 lb (900 g), bone-in pieces

• Onion – 2 medium, finely chopped

• Tomato – 1 medium, chopped (optional)

• Ginger-garlic paste – 1½ tbsp

• Turmeric powder – ½ tsp

• Red chili powder – 1–2 tsp, to taste

• Maharashtrian kala masala – 2 tsp

• Coriander powder – 1 tsp

• Salt – to taste

• Oil – 3 tbsp

• Fresh cilantro – ¼ cup, chopped

• Water – 2–3 cups, as needed

For the roasted coconut masala

• Fresh or dry grated coconut – ½ cup

• Onion – 1 large, sliced

• Sesame seeds – 1 tbsp

• Coriander seeds – 1 tbsp

• Cumin seeds – 1 tsp

• Black peppercorns – ½ tsp

• Cloves – 4

• Green cardamom – 2

• Cinnamon – 1 small stick

• Garlic – 3 cloves (optional)

1. Roast the masala

Heat a little oil in a pan. Roast the sliced onion until deep golden brown. Add coconut and roast until golden. Separately dry-roast coriander seeds, cumin, sesame seeds, peppercorns, cloves, cardamom, and cinnamon until fragrant. Cool everything.

2. Grind the masala

Blend the roasted onion, coconut, spices, and garlic with a little water into a smooth, thick paste.

3. Sauté the chicken

Heat 3 tbsp oil in a heavy pot. Add the chopped onion and cook until golden. Add ginger-garlic paste and sauté for a minute. Add chicken, turmeric, chili powder, coriander powder, and salt. Cook for 7–10 minutes, stirring occasionally.

4. Add the masala

Add the tomato, if using, and cook until soft. Stir in the ground coconut masala and kala masala. Cook for 4–5 minutes to develop the flavor.

5. Simmer until tender

Add 2–3 cups hot water depending on how thick you want the gravy. Cover and simmer for 20–30 minutes, stirring occasionally, until the chicken is tender and reaches an internal temperature of 165°F (74°C).

6. Finish and serve

Garnish with fresh cilantro. Rest for 5 minutes before serving so the flavors settle. Serve hot with bhakri, chapati, or steamed rice.

Serve Maharashtrian chicken curry with Jowar bhakri, Steamed rice, Onion Salad.