Name: Chicken Aagri recipe by Shrutika Thakur at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: Dry coconut - half of whole dry coconut - Not grated; Mint - 10 leaves; 1 or 2 chillies; Ginger garlic paste 4 tblspn; Coriender leaves handful; Coconut half cup grated; Onions 3 big and 1 small; Bay leaves 2; 1 kg chicken (desi chicken preferred); Red chilli powder (as per taste - 3 tblsp); Garam masala powder (1 tblsp)

ABOUT Chicken Aagri RECIPE

This is spicy chicken curry which belongs to maharashtrian community called Aagri. A unique style of chicken made from burned dry coconut.

Ingredients Serving: 6

Dry coconut - half of whole dry coconut - Not grated
Mint - 10 leaves
1 or 2 chillies
Ginger garlic paste 4 tblspn
Coriender leaves handful
Coconut half cup grated
Onions 3 big and 1 small
Bay leaves 2
1 kg chicken (desi chicken preferred)
Red chilli powder (as per taste - 3 tblsp)
Garam masala powder (1 tblsp)

Instructions

Masala: Fry one small onion cut into medium size pieces in 1 tsp of oil till it becomes golden.
Fry grated coconut in 1 tsp of oil till it becomes golden.
Take half vati of whole dry coconut and directly heat on stove till it becomes balckish and aroma of burned dry coconut comes out. Cut it into pieces which can be ground in mixer.
In grinder, take above fried ingredients, coriender leaves, mint leaves, green chilli and ginger garlic paste. Grind it to paste (without water- if possible)
Keep this masala aside.
Gravy preparation: Now in vessel put 3 tblsp of oil and bay leaves.
Add paste of 3 onions and 2 tblsp of ginger garl8c paste . Fry till it becomes golden and oil separates out.
Now add red chilly powder and garam masala. Fry till aroma comes out.
Add chicken and fry for about 5 minutes.
Add water slowly as required.
When chicken start cooking add masala prapared from coconuts.
Put the lid and Cook for 20 minutes on slow flame.
Garnish with coriender leaves.

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