Khandeshi Chicken Curry / Kala Masala Chicken

Khandeshi Chicken Curry / Kala Masala Chicken

By Harshada Sandhan
  • Serves: 3 - 5
  • Prep Time: 15 Minute
  • Cooking: 30 Minute
  • Calories:

This is my tribute to my Mother In Law, who introduced me to the world of “Khandeshi” style cooking! Khandesh is a region in north Maharashtra, which includes towns and cities like Dhule,Jalgaon and so on. My Mother In Law was originally from a khandeshi family and later married into Nashik. So I have the best of both the cuisines. Though there is not much of a difference in cooking , especially for a person ,totally new to the taste, the respective locals take pride in their own style and recipes! Its a very simple cuisine,with Kala Masala ( Black masala, its so called,because the roasted spices and dry coconut , gives it a peculiar deep brown black colour) being predominantly used in most of the rassa or amti’s (gravies). Its got earthy flavours , and a kick of spice, and most importantly, generous amounts of spiced oil or “Tarri” as they call , floating over each gravy! Its a matter of disgrace, if the guests are served curry without a generous tarri floating! Served with mostly Bajari (Finger Millet flour roti) Bhakari or Jwarichi or tandalachi(Jowar or Rice Flour) Bhakari , the curries are mostly runny , unlike thick gravies served in northern India. The runny gravies are easily soaked in the bhakaris , and can also be eaten with steamed rice. I have been getting requests for typical Khandeshi Chicken or Mutton Rassa(which is very famous here in Nashik), I decided to let the secret out for Khandeshi Chicken!



  1. Marinate the chicken with ginger garlic paste and turmeric powder, salt and keep aside for atleast 30 mins.
  2. Heat 2 tsp oil on a hot tawa or girdle and roast ginger ,garlic and sliced onions , till they turn brown , now put off flame and add dry grated coconut and brown it on the remainder heat . Cool and grind to a fine paste , using little water if needed
  3. Heat 2 tbsp oil in a pan or a pressure cooker( i used pressure cooker to cook my chicken faster, but you can use a pan also) Fry chopped onions till translucent. Add the ground masala and fry on a low flame, till it starts leaving oil.
  4. Now add kala masala,red chilly powder and fry for another min. Add marinated chicken and fry. Add 1 1/2 cup hot water to it and mix. Add salt to the gravy and cover the lid of the pressure cooker and cook for upto 2-3 whistles.
  5. Serve garnished with chopped coriander,accompanied with sliced onions , chillies and Bhakaris!
  6. Notes: Sometimes, i cook the marinated chicken in advance: Heat 1 tsp oil and saute 1 tbsp chopped onion till translucent. add the marinated chicken and 1/2 CUp water and pressure cook until done 2 whistles approx. Proceed as per step 4 and simmer th

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