Chicken Curry Recipe Marathi

Indulge in the tantalizing flavors of Maharashtra with our authentic chicken curry recipe in Marathi. This delectable dish, known as “Bhatukli,” is a staple in Marathi cuisine and is sure to tantalize your taste buds. Follow our step-by-step guide to create a mouthwatering chicken curry that will transport you to the vibrant streets of Maharashtra.

Ingredients

For the Chicken:

• 1 kg chicken, cut into pieces
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/2 cup curd
• Salt to taste

For the Curry:

• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 green chili, finely chopped
• 1 tbsp coriander seeds, roasted and ground
• 1 tbsp cumin seeds, roasted and ground
• 1/2 tsp fenugreek seeds, roasted and ground
• 1/2 tsp mustard seeds
• 1/4 cup coconut milk
• 1 cup water
• 1 tbsp lemon juice
• 1 tbsp chopped coriander leaves

Instructions

1. Marinate the Chicken: In a bowl, combine the chicken with the ginger-garlic paste, turmeric, red chili powder, coriander powder, cumin powder, garam masala, curd, and salt. Mix well and set aside to marinate for at least 30 minutes.

2. Sauté the Onions: Heat a large pot or kadhai over medium heat. Add the onions and sauté until they turn translucent.

3. Add the Tomatoes and Green Chili: Add the chopped tomatoes and green chili to the onions and cook until the tomatoes soften.

4. Grind the Spices: In a small blender or mortar and pestle, grind together the coriander seeds, cumin seeds, and fenugreek seeds into a fine powder.

5. Temper the Curry: Add the mustard seeds to the pot and let them splutter. Then, add the ground spices and sauté for a few seconds.

6. Add the Chicken: Add the marinated chicken to the pot and stir to combine. Cook for 5-7 minutes, or until the chicken is browned.

7. Add the Coconut Milk and Water: Stir in the coconut milk and water. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.

8. Add the Lemon Juice and Coriander Leaves: Once the chicken is cooked, stir in the lemon juice and chopped coriander leaves.

9. Serve Hot: Serve the chicken curry hot with rice, roti, or paratha.

Variations

• Spicy Chicken Curry: Increase the amount of red chili powder or add a few chopped green chilies to the curry for a spicier flavor.

• Creamy Chicken Curry: Add 1/2 cup of heavy cream or coconut cream to the curry for a richer and creamier texture.

• Vegetable Chicken Curry: Add chopped vegetables such as carrots, peas, or potatoes to the curry for a more nutritious and colorful dish.

Tips

• For a more intense flavor, marinate the chicken overnight.
• Use a variety of spices to create a complex and flavorful curry.
• If the curry becomes too thick, add a little water to thin it out.
• Serve the curry with a dollop of plain yogurt or raita for a cooling contrast.

Conclusion

With its vibrant colors, aromatic spices, and tender chicken, this Marathi chicken curry recipe is a culinary masterpiece that will impress your family and friends. Whether you’re a seasoned cook or just starting out, this recipe will guide you through every step to create a delicious and authentic Marathi dish. So, gather your ingredients, fire up the stove, and embark on a culinary adventure that will transport you to the heart of Maharashtra.

FAQ

Q: Can I use boneless, skinless chicken breasts for this recipe?
A: Yes, you can use boneless, skinless chicken breasts. However, they may cook faster than bone-in chicken, so adjust the cooking time accordingly.

Q: Can I make this curry ahead of time?
A: Yes, you can make this curry ahead of time and reheat it when you’re ready to serve. The curry will keep in the refrigerator for up to 3 days.

Q: Can I freeze this curry?
A: Yes, you can freeze this curry. Let the curry cool completely, then transfer it to an airtight container and freeze for up to 2 months. Thaw the curry overnight in the refrigerator before reheating and serving.