• Chicken cut into pieces 1 kg
  • Medium size sliced onions 4
  • Grated dried coconut ½ vati/ cup
  • Pepper corns 6
  • Cinnamon 1 inch
  • Black (big) cardamom 1
  • Green(small) cardamom 2
  • Cloves 1 tsp
  • Saunf/badishep ½ tsp
  • Khuskhus ½ tsp
  • Dagad phool 1
  • Garlic cloves 10
  • Green chilli 1
  • Coriander leaves ¼ cup
  • Ginger 1 inch
  • Large tomatoes 2
  • Red chilli powder 1 tbsp
  • Turmeric powder 1 tsp
  • Tamal patra 2
  • Cinnamon for tempering 1

When my mother in law was bed ridden, I had a companion to take care of her. She comes from the interior parts of Maharashtra state. She taught me this recipe and I have cherished it as one of the great rustic chicken recipes I have come across.

METHOD:

  1. Make a paste of garlic, ginger, green chilli and coriander leaves.
  2. In a pan, heat oil and fry 1 medium onion till brown. Keep the onion on the side of the pan and fry the “garam masala” for 2 minutes. Gram masala = jeera, peppercorns, cinnamon, big elaichi(cinnamon), small elaichi, cloves, saunf, khuskhus, dagad phool.
  3. Now add the grated coconut and fry till golden on a slow flame.
  4. Add the tomatoes and fry for 2 minutes.
  5. Grind all the above to a fine paste.
  6. Apply turmeric powder and salt to the chicken and marinate it for half an hour.
  7. In a pan, heat oil and add tamal patra, and add cinnamon. Then add chilli powder and fry for 1 minute. Add the sliced onions and fry till brown.
  8. Now, Add the ground spice paste and fry it till the oil separates.
  9. Add the chicken, 2 cups of water and cook till done. Add salt to taste.
  10. Adjust the water to your requirement of consistency of gravy.

Mohini's Chicken