If you are looking for an authentic and flavorful Maharashtrian dish, this Satara Special Chicken Gravy is exactly what you need! Known for its rich, robust flavours and aromatic spices, this spicy chicken curry recipe is an absolute favourite in Maharashtra. The secret to its mouth-watering taste lies in the traditional Ghati masala and freshly roasted coconut paste, which gives it a perfectly balanced, thick lapthap (semi-thick) gravy.
Whether you are hosting a weekend dinner or just craving some spicy comfort food, this Maharashtrian chicken gravy will not disappoint. It pairs wonderfully with traditional flatbreads or steamed rice. Best of all, it is incredibly simple to make at home. Follow this beginner-friendly guide to recreate the magic of authentic Satara-style cooking right in your own kitchen!
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Ingredients:
- For the Chicken Marinade & Boiling:
- 1250g (1.25 kg) Chicken, washed thoroughly
- 1/2 tsp Turmeric powder
- Salt to taste
- 3 tbsp finely chopped Onion
- 1 tbsp Oil
- 1 glass of hot water
- For the Masala Paste (Vatan):
- 1/4 cup Dry coconut, thinly sliced and roasted
- 2 medium Onions, roughly chopped and roasted
- 1 large Tomato, slightly roasted
- 1 whole Garlic bulb, peeled
- 1/2 inch Ginger
- A handful of Fresh coriander leaves
- For the Gravy:
- 2-3 tbsp Oil
- 2 Bay leaves (Tejpatta)
- 2 tbsp finely chopped Onion
- 2 tbsp Ghati Masala (or Kanda Lasun Masala)
- 1 tbsp Coriander powder
- 1/2 tsp Cumin powder
- 1 tsp Garam Masala or Chicken Masala
- Fresh coriander leaves for garnish
- Salt to taste (adjust carefully as salt is already in the boiled chicken)
Step-by-Step Instructions:
- Marinate the Chicken: Clean the chicken pieces and coat them evenly with turmeric powder and salt.
- Sear the Chicken: Heat 1 tbsp of oil in a pan. Add 3 tbsp of chopped onions and fry until golden. Add the marinated chicken and cook on medium heat for 2 minutes until it releases its natural juices.
- Boil the Meat: Pour 1 glass of hot water into the pan. Cover partially and simmer for 10-12 minutes until the chicken is mostly cooked. Remove the chicken and its broth to a separate bowl.
- Prepare the Masala Paste: In a blender, first grind the roasted dry coconut into a fine powder. Next, add the roasted onions, roasted tomato, ginger, garlic, and fresh coriander leaves. Blend into a smooth, thick paste.
- Cook the Gravy Base: Heat 2-3 tbsp of oil in the same pan. Add bay leaves and 2 tbsp of chopped onions. Sauté well. Add your freshly blended masala paste and cook until the oil starts separating from the mixture.
- Add the Spices: Stir in the Ghati Masala, coriander powder, cumin powder, and garam masala. Mix well and roast the spices for one minute to release their aroma.
- Combine and Simmer: Add the boiled chicken pieces along with the leftover broth into the spiced masala pan. Mix well so the chicken is coated in the Satara Special Chicken Gravy.
- Garnish and Serve: Top with freshly chopped coriander leaves (including the tender stems for extra flavour). Cover the pan partially and let your spicy chicken curry recipe simmer on low heat for another 10-12 minutes.
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Cooking Tips for Better Results:
- Blend Coconut First: Always grind the dry coconut by itself first before adding wet ingredients like tomatoes. This ensures a perfectly smooth paste without any hard chunks.
- Use Hot Water: Always use hot water when boiling the chicken or adjusting your gravy’s consistency. This maintains the cooking temperature and gives the curry a vibrant, rich colour.
- Cover Partially: When simmering the final gravy, cover the pan partially instead of completely sealing it. This prevents the delicious spice oils from spilling over.
Variations:
- Spicy Version: If you love fiery heat, increase the amount of Ghati masala or add a teaspoon of spicy red chilli powder while roasting the dry spices.
- Vegan/Vegetarian Version: Swap the chicken for paneer cubes, soya chunks, or mixed vegetables. Replace the chicken broth with hot vegetable broth.
- Kids-Friendly Version: Skip the Ghati masala and use a mild Kashmiri red chilli powder. This will give the dish a lovely red colour without the intense heat. You can also add a splash of fresh cream at the end.
- Nutty Flavour Variation: Roast 1 tsp of white sesame seeds and 1/2 tsp of poppy seeds and blend them into your masala paste for a richer, nuttier texture.
Serving Suggestions:
This authentic Maharashtrian chicken gravy tastes absolutely divine when served piping hot with traditional Jowar (Sorghum) or Bajra (Pearl Millet) Bhakri. It also pairs perfectly with soft chapatis, layered parathas, or a simple bowl of steamed basmati rice. Serve it alongside some freshly sliced onions and a wedge of lemon for the ultimate Sunday lunch experience!
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FAQs:
Q1: What is Ghati Masala in this recipe?
Ans: Ghati Masala is a traditional Maharashtrian spice blend made with roasted coconut, garlic, onions, and pungent red chillies. It gives the Satara Special Chicken Gravy its authentic dark colour and signature spicy kick.
Q2: Can I use regular chicken masala if I don’t have Ghati Masala?
Ans: Yes! If you don’t have Ghati Masala, you can substitute it with a mix of regular chicken masala and a good quality, spicy red chilli powder.
Q3: How do I get the perfect semi-thick consistency for the gravy?
Ans: To get that perfect lapthap (semi-thick) texture, avoid adding too much water. Let the chicken cook in its own juices first, and only add enough hot water to barely cover the meat.
Q4: Can I make the masala paste in advance?
Ans: Absolutely! You can roast all the ingredients and blend the wet masala paste a day or two in advance. Store it in an airtight container in the fridge to save time when cooking your Maharashtrian chicken gravy.
Satara Special Chicken Gravy Recipe | Spicy & Easy
Ingredients
For the Chicken Marinade & Boiling:
- 1250 g 1.25 kg Chicken, washed thoroughly
- 1/2 tsp Turmeric powder
- Salt to taste
- 3 tbsp finely chopped Onion
- 1 tbsp Oil
- 1 glass of hot water
For the Masala Paste (Vatan):
- 1/4 cup Dry coconut thinly sliced and roasted
- 2 medium Onions roughly chopped and roasted
- 1 large Tomato slightly roasted
- 1 whole Garlic bulb peeled
- 1/2 inch Ginger
- A handful of Fresh coriander leaves
For the Gravy:
- 2-3 tbsp Oil
- 2 Bay leaves Tejpatta
- 2 tbsp finely chopped Onion
- 2 tbsp Ghati Masala or Kanda Lasun Masala
- 1 tbsp Coriander powder
- 1/2 tsp Cumin powder
- 1 tsp Garam Masala or Chicken Masala
- Fresh coriander leaves for garnish
- Salt to taste adjust carefully as salt is already in the boiled chicken
Instructions
- Marinate the Chicken: Clean the chicken pieces and coat them evenly with turmeric powder and salt.
- Sear the Chicken: Heat 1 tbsp of oil in a pan. Add 3 tbsp of chopped onions and fry until golden. Add the marinated chicken and cook on medium heat for 2 minutes until it releases its natural juices.
- Boil the Meat: Pour 1 glass of hot water into the pan. Cover partially and simmer for 10-12 minutes until the chicken is mostly cooked. Remove the chicken and its broth to a separate bowl.
- Prepare the Masala Paste: In a blender, first grind the roasted dry coconut into a fine powder. Next, add the roasted onions, roasted tomato, ginger, garlic, and fresh coriander leaves. Blend into a smooth, thick paste.
- Cook the Gravy Base: Heat 2-3 tbsp of oil in the same pan. Add bay leaves and 2 tbsp of chopped onions. Sauté well. Add your freshly blended masala paste and cook until the oil starts separating from the mixture.
- Add the Spices: Stir in the Ghati Masala, coriander powder, cumin powder, and garam masala. Mix well and roast the spices for one minute to release their aroma.
- Combine and Simmer: Add the boiled chicken pieces along with the leftover broth into the spiced masala pan. Mix well so the chicken is coated in the Satara Special Chicken Gravy.
- Garnish and Serve: Top with freshly chopped coriander leaves (including the tender stems for extra flavour). Cover the pan partially and let your spicy chicken curry recipe simmer on low heat for another 10-12 minutes.
