Marathi Masala Chicken (Maharashtrian Style Spicy Chicken Curry) & Malabar Paratha (Indian Fried Bread from South India)

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


  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.
  2. Grind into coarse powder adding ginger and garlic pods. Take out the masala and keep aside.
  3. Wash and clean the chicken pieces and marinate with salt and ground masala.
  4. Take a kadai and heat 1 Tbsp oil. Add sliced onion and sauté till translucent.
  5. Add chopped coconut. Sauté for a while. Remove from fire and grind into paste adding a little water if required.
  6. Heat 3 Tbsp of oil and temper the oil with mustard seeds and curry leaves.
  7. Add marinated chicken and start sautéing continuously.
  8. After 6-7 minutes add onion-coconut paste. Mix everything together and start sautéing.
  9. Cover and cook till chicken is tender and oil starts to appear on sides.
  10. Add still green chilli. Cover and let it rest for 10 minutes.
  11. 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


  1. Take a big mixing bowl and mix in maida, suji and salt. Add 2 tsp oil.
  2. 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.
  3. After 30 minutes knead again and let it, rest for another 30 minutes.
  4. Divide the dough into 4 equal part.
  5. Take 1 dough ball and roll between your palms.
  6. Now roll into very thin roti.
  7. Apply some oil on the rolled roti. Sprinkle maida on it.
  8. Now start from one end start pleating.
  9. Roll it into a round coil. Press a little.
  10. Apply a little oil and roll into a round paratha.
  11. Repeat the process for rest of the dough.
  12. Heat a skillet or tava and carefully roast the paratha.
  13. Apply ghee or oil on both sides of the paratha and cook till brown spots start to appear.
  14. Take out from tava and lightly crush them with your hand from sides so that the layers apper.
  15. Serve hot with any vegetarian or non vegetarian curry of your choice.

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