Maharashtrian Chicken Curry

This traditional Maharashtrian chicken curry brings together tender bone-in chicken with aromatic whole spices, caramelized onions, and juicy tomatoes in a rich, flavorful gravy. Simple ingredients create complex flavors in this comforting dish that's perfect served over steaming rice or with fresh chapati.

No ratings yet

Print Pin Save

Course: Main Course

Cuisine: Indian

Keyword: Curry

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 285kcal

Equipment

Chef's Knife

Chopping Board

Dutch Oven

Ingredients

1 kg chicken with bone, cut into pieces
2-3 tbsp oil
2-3 cinnamon sticks
4-5 green cardamom pods
3-4 cloves
2 bay leaves
2 large onions finely chopped
1-2 tbsp ginger garlic paste
3 green chillies or to taste
3-4 tomatoes grated or chopped
½ tsp turmeric powder
Salt to taste
2½ cups warm water divided
Fresh coriander leaves for garnish

Instructions

Heat oil in a heavy-bottomed pan over medium heat. Add cinnamon, cardamom, cloves, and bay leaves. Sauté for 30 seconds until fragrant.
Add chopped onions and cook until golden brown, about 6-8 minutes, stirring occasionally.
Add ginger garlic paste and green chillies. Cook for 1-2 minutes until fragrant.
Add tomatoes, turmeric powder, and salt. Cook until tomatoes are soft and break down, about 5-7 minutes.
Add chicken pieces to the pan. Coat well with the masala and cook on high heat for 5 minutes, stirring frequently.
Add ½ cup warm water, cover the pan, and simmer for 10 minutes.
Add remaining 2 cups hot water, cover, and cook for 20-25 minutes until chicken is tender and oil begins to separate from the gravy.
Adjust salt to taste, garnish with fresh coriander leaves, and serve hot with rice or chapati.

Notes

For deeper flavor, roast dry coconut with onions in step 2 until golden before adding other ingredients

Bone-in chicken pieces create more flavorful gravy than boneless cuts

The curry tastes even better the next day as flavors continue to develop

You can add ½ tsp red chili powder along with turmeric for extra heat

If gravy becomes too thick, add hot water gradually; if too thin, simmer uncovered to reduce

Make-ahead tip: Prepare up to step 6, cool completely, and refrigerate for up to 2 days before finishing

Nutrition