KHANDESHI KALA CHICKEN CURRY
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A beautiful spicy dish from a beautiful region. I bet you haven't tasted anything quite like it :)


#Kalachickencurry #Chickenrecipe #RanveerBrar
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🍽️𝗔𝗠𝗔𝗭𝗢𝗡 𝗦𝗛𝗢𝗣🍽️
For utensils, kitchen accessories & appliances used in this video and my recommended Book list.
RB Store - https://www.amazon.in/shop/chefranveer
Knives I use 🔪 - https://bit.ly/KnivesIuse

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⏩𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 𝓱𝓮𝓻𝓮: https://goo.gl/UE2pmL
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:

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For more fantastic recipes, check out the Ranveer Brar App 📲
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𝗞𝗛𝗔𝗡𝗗𝗘𝗦𝗛𝗜 𝗞𝗔𝗟𝗔 𝗖𝗛𝗜𝗖𝗞𝗘𝗡 𝗖𝗨𝗥𝗥𝗬
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serve 2-4

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
𝗙𝗼𝗿 𝗠𝗮𝘀𝗮𝗹𝗮
200 gms Dry coconut, ​​सूखा नारियल
4 medium size whole Onion, प्याज 

𝗙𝗼𝗿 𝗪𝗲𝘁 𝗠𝗮𝘀𝗮𝗹𝗮
3 Black cardamom, बड़ी इलायची 
8-10 Cloves, लॉन्ग 
1 tbsp Black peppercorns, काली मिर्च के दाने
1 Star anise, चक्र फूल
1 inch Cinnamon stick, दालचीनी
1 tsp Cumin seeds, जीरा
½ tsp Fennel seeds, सौंफ 
½ Mace, जावित्री 
½ tbsp Stone flower, दगड़ फूल
1 cup Coriander seeds, धनिया की बीज  
½ cup fresh Coriander leaves, धनिया पत्ता  
4-5 Garlic cloves, peeled, लहसुन
1 inch Ginger, slice, अदरक
1 Tomato, roughly chopped, टमाटर
Salt to taste, नमक स्वादअनुसार
1 tsp Turmeric powder, हल्दी पाउडर 
1 tsp Degi red chilli powder,  देगी लाल मिर्च पाउडर  
¼ tsp Asafoetida, हींग

𝗙𝗼𝗿 𝗠𝗮𝗿𝗶𝗻𝗮𝘁𝗶𝗼𝗻
1 kg Chicken, (thigh & drumsticks cuts) चिकन
1 heaped tsp Degi red chilli powder, देगी लाल मिर्च पाउडर 
½ tsp Turmeric Powder, हल्दी पाउडर 
1 tbsp Coriander powder, धनिया पाउडर  
Salt to taste, नमक स्वादअनुसार
1 ½ tbsp Oil, तेल 

𝗙𝗼𝗿 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗠𝗮𝘀𝗮𝗹𝗮
2 tbsp Oil, तेल  
⅓ cup Prepared Wet Masala, तैयार किया हुआ गीला मसाला
1 tbsp Gram flour, बेसन
¼ cup Water, पानी

𝗙𝗼𝗿 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗖𝗵𝗶𝗰𝗸𝗲𝗻
2 tbsp Oil, तेल 
1 Bay leaf, तेजपत्ता
1 medium size Onion, chopped, प्याज  
1 Green chilli, slit into half, हरी मिर्च
Salt to taste, नमक स्वादअनुसार
Marinated Chicken, मैरीनेट किया हुआ चिकन
½ cup Water, पानी
Cooked Masala, पका हुआ मसाला
Hot water, गर्म पानी

For Garnish 
Coriander sprig, धनिया पत्ता  

Process 
𝗙𝗼𝗿 𝗠𝗮𝘀𝗮𝗹𝗮
Put the onions on a direct  flame until they are dark or black in colour. Turn & char them from all sides. Similarly, char the dry coconut  from all sides until they are dark.

Slightly remove the over charred bits from the coconut, (optional)

𝗙𝗼𝗿 𝗪𝗲𝘁 𝗠𝗮𝘀𝗮𝗹𝗮
In a pan, add coriander seeds and dry roast on low flame. 

Add black cardamom, cloves, black peppercorns, star anise. 

Add cinnamon stick, cumin seeds, fennel seeds, mace, stone flower dry roast on low flame until the spices turn aromatic. 

Add sliced dry roast coconut and roast it well. 

In a bowl, add roasted peeled onion cut into half, coriander leaves and the dry roast spices. 

Add garlic cloves, ginger, tomato, salt to taste, turmeric powder, degi red chilli powder. 

Add asafoetida and transfer this into a grinder jar and grind it into a smooth paste. 
Keep aside for further use. 

𝗙𝗼𝗿 𝗠𝗮𝗿𝗶𝗻𝗮𝘁𝗶𝗼𝗻
In a bowl, add chicken, degi red chilli powder, turmeric powder, coriander powder. 

Add salt to taste, oil and marinate well and keep aside for further use. 

𝗙𝗼𝗿 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗠𝗮𝘀𝗮𝗹𝗮
Heat oil in a kadai, add prepared wet masala and saute it well. 

Keep sauteing until oil separates, make sure masala should not burn to the bottom.

Add gram flour and saute it well. Now add little water and cook masala till oil separates.

𝗙𝗼𝗿 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗖𝗵𝗶𝗰𝗸𝗲𝗻
In a large pot, add oil, once it's hot add bay leaf, onion, green chilli and saute it well.

Add salt to taste, marinated chicken and cook on medium flame. 

Add water and cover it with the lid and let it cook for 5 minutes.

Add earlier cooked masala and mix it well, add hot water and bring to a boil.

Again cover it with the lid and cook until the chicken is tender and completely cooked well. 

Simmer until the gravy releases oil on top.

Garnish it with coriander sprig and serve hot with jowar bhakri. 

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For more fantastic recipes, check out the Ranveer Brar App:
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#Kolhapurichicken #spicychicken