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Masala Chicken
Chicken  1 kg.
Onions  3 medium
Tomatoes 2 medium
Red chillies powder  2
Garam Masala  3
Turmeric powder
Curds 2 table spoon 
Ginger 2 table spoon 
Garlic paste  2 table spoon 
Oil  8 tea spoon
Ghee  2 table spoon
Salt  to taste 
Sugar 1 tea spoon 
Cream  2 table spoon
Kasoori  Methi 2 pinches (optional)
Cinnamon inch
Cloves 5 to 6
Cardamom  3
Coriander powder  1 teaspoon
Cut the chicken, clean it and wash it. Marinate with curds, salt, ginger-garlic paste  and turmeric powder and keep aside for half an hour.
In a thick bottom pan heat oil. Add whole Garam masala and fry for a minute. Add onion paste and fry till golden brown. Then add tomato puree and fry for a minute. Add the remaining ginger garlic paste, red chilli powder and garam masala (parbhi sambar) and again fry for a minute. Then add marinated chicken, corrinder powder and sufficient water to cover the chicken pieces. Cook the chicken till it becomes tender (approx. 15 to 20 min.). When the chicken is cooked add ghee and cream. Simmer for two minutes. Gravy should be thick and oily.
Personal Touch
Garnish with coriander leaves and serve hot.

Meghana (Shaila) P. Rane.

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