Khandeshi Chicken Curry / Kala Masala Chicken

Khandeshi Chicken Curry / Kala Masala Chicken

Khandesh is a region in north Maharashtra.

Its a very simple cuisine,with Kala Masala ( Black masala, its so called,because the roasted spices and dry coconut , gives it a peculiar deep brown black colour) being predominantly used in most of the rassa or amti’s (gravies). 

Its got earthy flavours , and a kick of spice, and most importantly, generous amounts of spiced oil or “Tarri” as they call , floating over each gravy! Its a matter of disgrace, if the guests are served curry without a generous tarri floating!

Served with mostly Bajari (Finger Millet flour roti) Bhakari or Jwarichi or tandalachi(Jowar or Rice Flour) Bhakari , the curries are mostly runny , unlike thick gravies served in northern India. 

The runny gravies are easily soaked in the bhakaris , and can also be eaten with steamed rice.

I have been getting requests for typical Khandeshi Chicken or Mutton Rassa, so I decided to let the secret out for Khandeshi Chicken!

Ingredients

300 gms Chicken , cleaned and cut

1 1/2 tbsp Kala masala

2 tsp Red Chilly Powder

1 tsp Salt

1 small Onion finely chopped

2 tbsp Oil

1-2 cups water

Chopped Coriander for garnish

For Marinade

1 tsp Ginger Garlic Paste

1/2 tsp Salt

1 tsp Turmeric

For Ground Masala

2 Medium Onions sliced

8-10 Cloves Garlic

1 inch Ginger,peeled and chopped

3 tbsp Grated Dry coconut

1-2 tsp Oil for roasting

Method

Step 1

Marinate the chicken with all the ingredients for marinade and keep aside for atleast 30 mins.

Step 2

Heat 2 tsp oil on a hot tawa or girdle and roast ginger ,garlic and sliced onions , till they turn brown , now put off flame and add dry grated coconut and brown it on the remainder heat . Cool and grind to a fine paste , using little water if needed.

Step 3

Heat 2 tbsp oil in a pan or a pressure cooker( i used pressure cooker to cook my chicken faster, but you can use a pan also) Fry chopped onions till translucent. 

Add the ground masala and fry on a low flame, till it starts leaving oil.

Step 4

Now add kala masala,red chilly powder and fry for another min. 

Add marinated chicken and fry. Add 1 1/2 cup hot water to it and mix. 

Add salt to the gravy and cover the lid of the pressure cooker and cook for upto 2-3 whistles.

Step 5

Serve garnished with chopped coriander,accompanied with sliced onions , chillies and Bhakaris! 

Notes: Sometimes, i cook the marinated chicken in advance: 

Heat 1 tsp oil and saute 1 tbsp chopped onion till translucent. 

add the marinated chicken and 1/2 cup water and pressure cook for 2 whistles. 

Use this cooked chicken with the stock ,after frying the ground masala and adding the spices. 

This same process can be done when cooking with Mutton also, only difference,meat shall need extra whistles to cook and an added tsp of Meat masala , along with kala masala.

Dal makhni recipe

Dal makhni recipe

Dal Makhni/Makhani Or Kali Dal Or Makhni Dal

Dal Makhni/Makhani is a very popular & traditional Punjabi dish. This is a very much different version of Dal from the other Punjabi Dal. This Dal is a little bit time consuming preparation. It takes almost 24 hours to complete the dal in traditional way. But as now a days we have lots of modern cooking equipments. So this preparation hardly takes 1-2 hours to complete.

Ingredients

1 cup of Whole Black Urad Dal

Handful of Chana Dal

1 Onion 

1 tsp Ginger Garlic paste 

1/2 cup2 large Tomato boiled & pureed

1/2 teaspoon of Turmeric Powder

Red chili powder 1/2 teaspoon

1 tablespoon Coriander powder

1 tablespoon Whole jeera/cumin

Kasuri methi 2 tablespoons

Green Cardamom pods 3-4

Cinnamon stick 1

Cloves 4-5

Bay leaf 1 large

Unsalted butter - 1 stick

Vegetable oil 3 tablespoons

Garam masala powder 1 teaspoon

Salt to taste

Cream 1/2 cup

Chopped Coriander leaves for garnishing

Steps to Prepare

Take a bowl and add the Black Urad Dal and soaked in water for 8-10hrs or overnight & then boil along with the Chana Dal for 30-45 minutes.

Heat oil in a pan and add Cinnamon Stick, Cardamom Pods, Cloves, Bay Leaf & Whole cumin seeds and sauté till the fragrance comes.

Add "Onion, Ginger, Garlic paste" & Turmeric powder and fry till oil oozes from the them and then add the tomato puree.

Cook the masala till the tomatoes are well cooked. When the puree comes to a boil add Chili Powder , Coriander Powder & Salt & cover it with a lid & let it cook for 10 minutes on low flame.

After 10 minutes open the lid & add the butter.

 Now add the water of boiled dal and cook it for few more mins before add the dal.

After few minutes add the boiled dal and cover it and let it cook for 30mins on low.

But stirring every 2 minutes to avoid burn at the bottom.

After 30 minutes add kasuri methi and 1/2 cup cream and boil for 5 minutes 

& 

serve.

Mutton dum Biryani

                    Mutton dum biryani

 

Ingredients: 

Basmati Rice - 250 grams 

Oil / Ghee - 5 tblspn 

Onions - 2 large sliced thinly 

Green Chillies - 5 to 6 

Ginger Garlic Paste - 1 tblspn 

Mint Leaves - 1/2 cup chopped 

Coriander Leaves - 1/2 cup chopped 

Saffron a pinch Yellow Food Colour a pinch(optional) 

Warm Milk - 3 tblspn 

 For Mutton: 

Mutton - 250 grams 

Water - 1 cup 

Curd / Yogurt - 1/2 cup 

Salt to taste 

Green Chillies - 2 to 3 

 Whole Spices: 

Fennel Seeds / Sombu / Saunf - 1 tsp Cumin Seeds / Jeerakam - 1 tsp Cinnamon / Pattai - 2 cm piece Cardamom / Yelakai - 3 Cloves / Krambu - 3 Bay Leaf - 1 Black Stone Flower / Kal Paasi -1 piece Star Anise - 1 

 Method: 

 Take mutton and all the ingredients given for cooking mutton in a pressure cooker and cook for 5 whistle. 

Simmer for 10 mins. 

Turn off the heat and let the steam go all by itself. Open the cooker and check whether the mutton is done. Now set aside. 

 Take saffron and milk in a bowl and let it steep. If it didn't get good colour, add little yellow food colour. 

 Wash and soak rice for 30 mins. Drain it and cook.

 Now heat oil or ghee in a kadai. 

Add in whole spices and let them sizzle for 1 mins. 

 Add in onions, salt and chillies. Cook till it gets golden brown. 

 Add in ginger garlic paste and saute for a min till raw smell leaves from it. 

 Now drain the cooked mutton and add the mutton pieces alone in the kadai. 

Saute it for 5 to 8 mins till it gets nice colour. 

 Now add in the drained stock and reduce it till it gets thick. 

 Add in mint and coriander leaves reserve little for topping. 

 Now lay the cooked rice and top with the coriander and mint leaves, pour the saffron milk and cover with a tight lid. 

 Place this kadai over a heavy bottom tawa and put the flame to the lowest as possible. 

Cook on dum for 15 mins. 

Turn off the heat and let it stay for 10 mins. Open the lid and give a gentle mix. 

 Serve