Last few months Mumbai was our transit house. As a foodie I tried different types of Maharashtrian cuisine possible starting from Vada-Pav, Pav-Bhaji, Batata-Vada, Sabudan Khichdi, Sabudana Vada, Mackerel Masala Fry, Surmei Rava Fry, Pomfret Masala, Chicken Kolivedi, Marathi Masala Chicken, Mutton Sukha and so on. Amongst all I liked this spicy chicken curry. And first thing that I tried after returning to Kolkata is this spicy chicken curry with Malabar Paratha. Malabar Paratha is very close to ‘Lachha Paratha’. Only difference i found is Malabar Paratha is very light and thin. If there are any other differences please let me know.
Ingredients for making Marathi Masala Chicken:
- Chicken – 1 kg (Curry Cut)
- Onion – 3 big (Finely sliced)
- Coconut – ¼ cup (Finely sliced)
- Mustard Seeds – ½ tsp
- Curry Leaves – 1 sprig
- Salt – to taste
- Oil – 3-4 Tbsp
- Lemon & Onion – For garnishing
For Making Masala:
- Ginger – 1”
- Garlic – 4-5 pods
- Dry Whole Red Chilli – 5-6 pcs
- Whole Coriander Seeds – 1 ½ Tbsp
- Cumin Seeds – 1 tsp
- Black Peppercorn – 2 tsp
- Clove – 5-6
- Green Cardamom – 3-4
- Cinnamon Stick – 1”
- Star Anise – 1
- Heat a pan and add all dry spices mentioned under ‘for making masala’. Roast for 3-4 minutes under low heat. Remove from heat and let them cool completely.
- Grind into coarse powder adding ginger and garlic pods. Take out the masala and keep aside.
- Wash and clean the chicken pieces and marinate with salt and ground masala.
- Take a kadai and heat 1 Tbsp oil. Add sliced onion and sauté till translucent.
- Add chopped coconut. Sauté for a while. Remove from fire and grind into paste adding a little water if required.
- Heat 3 Tbsp of oil and temper the oil with mustard seeds and curry leaves.
- Add marinated chicken and start sautéing continuously.
- After 6-7 minutes add onion-coconut paste. Mix everything together and start sautéing.
- Cover and cook till chicken is tender and oil starts to appear on sides.
- Add still green chilli. Cover and let it rest for 10 minutes.
- Serve hot with lemon wedges and onion ring with Malabar Paratha or any other partha as a side.
Ingredients for making Malabar Paratha:
- All Purpose Flour or Maida – 200 gms
- Oil – 3 tsp + As required
- Semolina or Suji – 2 Tbsp
- Salt – ½ tsp
- Take a big mixing bowl and mix in maida, suji and salt. Add 2 tsp oil.
- Knead into soft dough adding a little water at a time. Apply a little oil on the dough and let it rest for 30 minutes.
- After 30 minutes knead again and let it, rest for another 30 minutes.
- Divide the dough into 4 equal part.
- Take 1 dough ball and roll between your palms.
- Now roll into very thin roti.
- Apply some oil on the rolled roti. Sprinkle maida on it.
- Now start from one end start pleating.
- Roll it into a round coil. Press a little.
- Apply a little oil and roll into a round paratha.
- Repeat the process for rest of the dough.
- Heat a skillet or tava and carefully roast the paratha.
- Apply ghee or oil on both sides of the paratha and cook till brown spots start to appear.
- Take out from tava and lightly crush them with your hand from sides so that the layers apper.
- Serve hot with any vegetarian or non vegetarian curry of your choice.