Kaala Chicken Recipe | Maharashtrian Black Chicken | महाराष्ट्र का काळं चिकन | Chef Sanjyot Keer

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Full written recipe of Kaala Chicken
Prep time: 15-20 minutes
Cooking time: 1hr 15 minutes
Serves: 6-8 people

Ingredients:
Marination
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
GARLIC | लहसुन 10 CLOVES
GREEN CHILLI | हरी मिर्च 2-3 NOS.
GINGER | अदरक 2 INCH
WATER | पानी AS REQUIRED
COUNTRY CHICKEN | गावठी चिकन 1 KG (CURRY CUT)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर ½ TSP
Stock
OIL | तेल 2 TBSP
ONION | प्याज़ 1 MEDIUM SIZED. (CHOPPED)
WATER | पानी AS REQUIRED
WATER | पानी AS REQUIRED
Wet vatan
ONION | प्याज़ 4 MEDIUM SIZED.
DRY COCONUT | सुखा नारियल ½ NO.
GREEN CHILLI | हरी मिर्च 3 NOS.
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL
GARLIC | लहसुन 18-20 CLOVES
GINGER | अदरक 2 INCH
WATER | पानी AS REQUIRED
GARAM MASALA | गरम मसाला 2 TSP
Cooked Masala
OIL | तेल 4-5 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TBSP
SALT | नमक A PINCH
Final cooking
SALT | नमक IF REQUIRED
LEMON JUICE | नींबू का रस OF HALF A LEMON
SALT | नमक IF REQUIRED
LEMON JUICE | नींबू का रस OF HALF A LEMON
GHEE | घी 2 TBSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Make a fine paste of fresh coriander, ginger, garlic & green chillies using very litter water & add it to the chicken along with salt & turmeric powder, mix well & let the chicken marinate until you do the further processes.
To make the stock, set a large stock pot or handi over high flame & let it get hot, then add oil & let it heat up as well.
Further add the onion & cook it over high flame until it turns light golden brown.
Add the marinated chicken, stir well & cook it over high flame for 4-5 minutes while stirring it & until the chicken starts to release some water.
Further place a large parat over the vessel or any large plate than can hold water & add water on top of it & let the chicken cook over low flame.
Once the water added on the top gets hot, take off the lid & stir well, add the heated up water in the chicken, then put the lid back on & pour more water on it.
Cook it like this until the chicken is 90% cooked & enough stock is prepared.
Then strain the chicken out from the vessel & transfer it into a bowl, boiled chicken & stock is ready, the chicken will be used to make chicken sukkha & the stock will be used to make the rassa & some of it will also be used for the sukkha.
To make the vet vatan, place a papad jaali or a net on the flame & place the onions (cut the tops & roots, also make a few slits on them), dry coconut & green chillies, roast them over direct flame until they charred.
The chillies will get charred in a few seconds, transfer them onto a chopping board & then the dry coconut, the coconut will catch flames due to it’s oil content so fan it uses a pair of tongs.
The onions will take a couple of minutes, keep turning them using tongs & once cooked transfer them onto a chopping board as well.
Let all these ingredients cool down for a few minutes, then roughly chop & add them into a mixer jar along with the remaining ingredients of the vatan & grind it into a smooth paste, make sure you use very minimal water.
Set an iron kadhai (you can also use other kadhai but iron kadhai helps to achieve that dark colour better) & let it get hot, add the oil & let it heat up as well.
Add the spicy red chilli powder, give it a quick stir & immediately add the vatan & salt, stir well & cook over high flame while stirring continuously until it becomes crumbly & dark in colour, some amount of oil will also get separated.
Once the vatan is cooked, take 30% of the vatan & add it into a separate kadhai to make the rassa, add 70% of the chicken stock in that kadhai & mix well, switch on the flame let the rassa come to boil.
Meanwhile add the chicken in the iron kadhai along with the remaining stock to make the chicken sukkha, stir well & cook until the chicken is fully cooked & the consistency thickens.
Once cooked, taste & adjust salt if required, add lemon juice & mix well.
Taste & adjust salt in the rassa once it comes to boil & add lemon juice.
Set a small tadka pan over high heat & add ghee, let the ghee get hot then pour half of it on the chicken sukkha & remaining in the rassa, stir both the preparations well & fresh coriander.
Your delicious Kaala Chicken with rassa is ready, serve them hot along with jowar bhakri (or any other bhakri of your choice), rice & solkadhi.
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Intro 0:00
Marination 1:58
Chicken Stock 4:05
Wet Vatan 8:11
Cooked Masala 11:26
Final Cooking 12:29
Plating 14:55
Outro 17:32