This is spicy chicken curry which belongs to Maharashtrian community called Aagri. Aagri
community is assumed to be the same as the Koli community when in reality, they are quite
different. The community got its name from ‘Aagar’ meaning saltline in Marathi. The people
work and live along this saltline rather venturing out into the seas to catch fish. Aagri food is
generally more spicy than Koli food where the flavours are more subtle.
Aagri style Chicken is one of the best non veg recipe for main course , can have with rice as
well as roti. Made in homemade Aagri masala and garam masala . This unique style of
chicken made from burned/roasted dry coconut. Authentic Aagri chicken goes best with rice bhakri one of the popular recipe in coastal region.
So, Let’s Cook Good Food…
Ingredients:
For Masala Paste:
Green Chillies: 2
Dry coconut pieces: ¼ cup
Onion: 1 Medium
Garlic: 7-8
Ginger: 1 inch
Grated Coriander leaves
Water
For the Chicken:
Chicken: 1 lbs (½ kg)
Oil: 3 tbsp
Star Anise: ½
Cloves: 2-3
Black peppercorns: 4-5
Cinnamon stick: ½ inch
Bay leaves: 2
Onions: 1 medium (finely chopped)
Ginger Garlic Paste: 1 tbsp
Aagri Masala: 2 tbsp
Turmeric: ½ tsp
Kashmiri Red Chili Powder: 1 tbsp.
Garam Masala: 1 tsp
Salt to taste
For Aagri Masala:
Shankeshwari Chillies: 100 gms.
Bedgi Chillies/Kashmiri Chillies: 50 gms.
Coriander seeds: 3 tsp.
Stone Flower: 1½ tsp.
Cardamoms: 2 Black
Green Cardamoms: 3
Bay leaves: 2
Cinnamon: 2-3 inch
Black peppercorns: 8-10
Star Anise: 1
Mace: 1
Cumin seeds: 2 tsp.
Fennel seeds: ½ tsp.
Asafoetida rock: ¼ tsp.
Roast and grind in a mixer/grinder to a fine paste.
Method:
In a pan/kadhai roast the dry coconut till it becomes brown. Roast the onion as well.
Grind the masala paste ingredients – green chillies, roasted coconut and onion, garlic, ginger, coriander leaves to a coarse paste with small amount of water.
Apply the masala paste thoroughly to the chicken, add salt and 1 tbsp aagri masala and mix well. Keep it aside.
Heat oil in a pan and add star anise, cloves, black peppercorns, cinnamon, bay leaves.
Stir for a minute.
Add onions and saute until the onions turn soft.
All ginger garlic paste and saute.
Add turmeric, aagri masala, Kashmiri red chili powder and saute for 1-2 minutes.
Now add the Chicken to the sautéed onions and stir. Do not add water.
Cover with a lid and cook for 5 minutes on high flame.
Now bring the heat to medium flame and continue to cook the chicken for further 15 minutes.
Check the consistency and if required add little water and salt.
Finally add garam masala and stir for another 1-2 minutes
Garnish the Chicken with coriander leaves and serve hot.
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