Name: Sangameshwari Chicken. recipe by U K at BetterButter
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 6
Ingredients: Chicken chunks 1 kg; Khada Garam Masala (Cloves4-6, Cinnamon inch long, 6-8 cloves of Garlic, poppy seeds 2 tsp, Black Cardamom1); Dry Coconut powder 1 cup; Ghee 4-6 Tbsp; Ginger one inch piece; Garlic 8-10 cloves; Fresh Coriander 1 cup; Green chili 4-6; Onions 4-5 (fine chopped); Black pepper 1 Tbsp; Red chili powder- as needed; Coconut Milk extract (from half coconut, freshly made); Lime juice – 2 Tbsp

ABOUT Sangameshwari Chicken. RECIPE

Sangameshwar is a taluka in the Konkan region falling in the Ratnagiri district and has a food history when it comes to spicy coastal food, happening on the sangam of the two rivers Sonavi and Shastri. The food is just awesome and tourists come from far and wide to taste the chicken preparation of this area. Today I am presenting the famous Sangameshwari chicken. This is especially eaten as a Protein and Fats booster in winters.

Ingredients Serving: 6

Chicken chunks 1 kg
Khada Garam Masala (Cloves4-6, Cinnamon inch long, 6-8 cloves of Garlic, poppy seeds 2 tsp, Black Cardamom1)
Dry Coconut powder 1 cup
Ghee 4-6 Tbsp
Ginger one inch piece
Garlic 8-10 cloves
Fresh Coriander 1 cup
Green chili 4-6
Onions 4-5 (fine chopped)
Black pepper 1 Tbsp
Red chili powder- as needed
Coconut Milk extract (from half coconut, freshly made)
Lime juice – 2 Tbsp

Instructions

Marinade:
Paste of ginger, garlic, fresh coriander, green chili and some salt to be applied to the whole chicken chunks.
Marinate for 1-2 hours.
Put 2 tbsp ghee on a pan/ tawa and add some powdered dry coconut.
Add the khada garam masala (cloves, cinnamon, 6-8 cloves of garlic, poppy seeds, black cardamom)
Fry all this till you get a brownish color. Remove and let it cool.
Add little water and make a paste. Keep aside.
Take 2-3 tbsp of ghee in a deep pan and add 1 tablespoon salt and onions. Fry.
Add whole black pepper 1 tbsp and red chili powder. Fry.
Add the (garam masala and dry coconut) paste.
Add marinated chicken to it and cover the pan with a lid.
Keep some water in the lid and cook on low to medium flame for 10 minutes.
Remove the lid and stir. Add coconut milk extracted from half coconut (freshly made preferred)
Cook again without covering with lid for 10 minutes.
Add 1 full lemon juice and stir.
I prefer dry chicken, you can keep gravy if you wish to.
Garnish with coriander leaves and serve hot with Jeera rice, Indian breads or Roti.
Fight winters and relish the Sangameshwari Chicken taste throughout.. :)

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