Satara Special Chicken Gravy Recipe | Spicy & Easy
Craving authentic Maharashtrian flavours? Try this easy Satara Special Chicken Gravy recipe made with flavorful Ghati masala. Perfect for spice lovers!
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.