Preparation time: 10 mins

Cooking time: 30 mins

Serves: 6 to 8


For gravy:

  • Onion: 3 big finely chopped
  • Kolhapuri masala /chicken masala: 3tbsp
  • Kashmiri chilli powder : 2 tbsp
  • Turmeric powder: 1/2 tsp
  • Salt: for taste
  • Lime juice : 2 tsp
  • Chicken: 1 kg
  • Ginger garlic paste : 1 tbsp
  • Coriander leaves : finely chopped 1 cup

To grind :

  • Dry coconut pieces : 1 cup
  • Garlic cloves : 8
  • Ginger : 1 small piece
  • Coriander leaves : 1/2 cup
  • Cumin seeds : 2 tsp
  • Sesame seeds : 2 tsp
  • Water


  • Clean chicken pieces ,drain and keep aside.
  • Heat oil in a pressure cooker, add half of the chopped onions and saute until onion turns translucent.
  • Add  ginger garlic paste and saute until raw smell goes.
  • Add turmeric powder and mix.
  • Now add chicken pieces and mix well , saute for 2 to 3 mins.
  • Add salt and 2 n half cups of water and pressure cook till 2 whistles.
  • Dry roast cumin seeds and sesame seeds.
  • Grind together dry coconut, garlic cloves , ginger, roasted cumin and ginger , coriander leaves and water into a smooth paste.
  • Once chicken is cooked remove from flame add separate the chicken stock and keep aside.
  • In another vessel heat little oil and saute remaining chopped onions until it turns translucent.
  • Add the ground paste and little water and cook for 3 mins.
  • Add kolhapuri masala or chicken masala and kashmiri chilli powder.
  • Saute for a minute.
  • Add the chicken stock and more water and let it boil.
  • Add chicken pieces and salt and let it simmer for 5 mins.
  • Add lemon juice and chopped coriander leaves.
  • Serve with rice , bhakri or roti.

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