Hi friends😊,After a longggggg break.. M here😄.

  As I am staying in Maharashtra since 7 years, got familiar with so many Maratha cuisines. But this post, am making since when I was of 17☺️. Whenever I use to cook this in my kitchen, the house gets filled up with the aroma of fenugreek and coconut. This dish was so much loved by my father 😇.

You can serve this with roti, bhakri, naan or steam rice.

Here’s the recipe which can serve 5-6 persons.


1kg chicken pieces

5-6 green chillies 

10gms ginger

10gms garlic

1 bundle of coriander leaves

1 tbsp coriander seeds 

1 tsp cumin seeds

5 green cardamoms

1″ cinnamon

4-5 cloves

2 bay leaves

6-7 dried red chillies 

1/2 tsp turmeric powder

1/2 tsp whole black pepper

1/6 tsp fenugreek seeds

200 gms chopped onions

150gms curd

150gms oil

1 cup coconut milk



Marinate the chicken with turmeric and salt for 1 hr.

Let’s prepare the masala.

Heat oil in a pan. Add half portion of the chopped onions. Let it fry till it gets pink in colour. Here you can take them out in a grinder jar. Now in the same oil add dried red chillies, black pepper, coriander, cumin, cloves, cardamom, cinnamon, fenugreek and coriander leaves. Fry for 4-5 minutes. Take them out in the same onion jar. Cool and grind it into fine paste.

Now add the remaining oil in the same pan. Add the remaining onions and fry till pink. Add bay leaves now. Add grinded masala and fry till oil leavens from the side. Now add marinated chicken. Mix them well. Close the lid and let the chicken cook for 5 minutes on sim. Now mix curd into coconut milk. Add this mixture to the chicken. Mix well. Now cover the pan and let the chicken cook till done. You can stir in between so that masala doesn’t get burn at the bottom of the pan. It takes hardly 20 minutes approximately.

Now switch off the flame and serve with anything you like. Rice or roti.😄

Keep cooking😊!!!

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