Agri Chicken Curry
A fiery and aromatic chicken curry from the Agri community of Maharashtra. This dish features a special blend of spices and fresh coconut, creating a rich, spicy gravy that's perfect with bhakri or rice.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Marinate the chicken: In a bowl, combine the chicken pieces with 1 tbsp ginger-garlic paste, turmeric powder, red chili powder, 0.5 tsp salt, and lemon juice. Mix well to coat all the pieces. Set aside to marinate for at least 20-30 minutes.
- 2
Step 2
- a.Prepare the Agri masala paste: In a dry pan over low heat, roast the dried red chillies, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon stick for 2-3 minutes until fragrant. In the same pan, add 1 tbsp of oil and roast the sliced onion until golden brown. Add the grated dry coconut and roast for another 2-3 minutes until lightly browned. Let all roasted ingredients cool, then transfer to a grinder with 0.5 tbsp ginger-garlic paste and grind to a smooth paste, adding a little water as needed.
- 3
Step 3
- a.Cook the curry base: Heat the remaining 3 tbsp of oil in a heavy-bottomed pan over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and golden brown. Add the chopped tomato and cook for 4-5 minutes until soft. Add the prepared Agri masala paste and sauté for 5-6 minutes, stirring frequently, until oil begins to separate.
- 4
Cook the chicken: Add the marinated chicken to the pan
- a.Increase heat to high and sauté for 4-5 minutes to sear the pieces. Pour in 2 cups of hot water, add 1 tsp of salt, and stir well. Bring the curry to a rolling boil.
- 5
Step 5
- a.Simmer and finish: Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is tender and the gravy has thickened slightly. Check seasoning and adjust salt if necessary.
- 6
Step 6
- a.Garnish with freshly chopped coriander leaves and serve hot with bhakri, chapati, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, ensure you roast the onions and coconut until they are a deep golden brown.
- 2Using bone-in chicken adds more depth and flavor to the curry compared to boneless chicken.
- 3You can adjust the number of dried red chillies to control the spice level of the curry.
- 4Always use hot water when adding to the curry to maintain the cooking temperature and ensure the chicken stays tender.
- 5This curry tastes even better the next day as the flavors have more time to meld together.
Adapt it for your goals.
Kid friendly
To make a milder version, use only 2-3 Kashmiri red chillies for color and skip the red chili powder in the marinade.
budget friendlyBudget friendly
Add one large cubed potato along with the chicken to make the curry more substantial and stretch the servings.
quickQuick
If you're short on time, use 3-4 tablespoons of store-bought Agri or Malvani masala powder instead of grinding the spices from scratch.
healthyHealthy
Reduce the oil to 2 tablespoons and use chicken breast instead of bone-in chicken for a lower-fat version.
