
Loading...

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
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.
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.
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.
Cook the chicken: Add the marinated chicken to the pan. 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.
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.
Garnish with freshly chopped coriander leaves and serve hot with bhakri, chapati, or steamed rice.

A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.

A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.

A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.

A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
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.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 396.05 calories per serving with 31.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
To make a milder version, use only 2-3 Kashmiri red chillies for color and skip the red chili powder in the marinade.
Add one large cubed potato along with the chicken to make the curry more substantial and stretch the servings.
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.
Reduce the oil to 2 tablespoons and use chicken breast instead of bone-in chicken for a lower-fat version.