Chicken Curry using Maharashtrian Goda Masala

I am always in the lookout for new chicken recipes. Since we eat chicken a lot we get bored eating the same recipes over and over. Now that Kolkata Food Bloggers is hosting a new culinary event – ‘From East to West, Food is Best’ – where each one of us go on our own culinary quest to look for recipes that belongs to any state from Eastern or Western part of India, except West Bengal (since most of us are Bengalis or are acquainted to Bengali cuisine). Few days back I came across a Masala recipe – Goda Masala by Mareena. Goda Masala (Also known as Kala Masala) is essentially a spice mix consisting of many fragrant spices used commonly all across India –  it is an aromatic mix which is hits both the fruity and floral notes which kicks the flavors up a notch! It has star anise, cinnamon, cardamom, cloves, coriander seeds, fennels and more – find the detailed recipe here
This is the first time I really read up about Maharashtrian cuisine – my knowledge about food from Maharashtra prior to this was limited to what my friends from Mumbai love to eat – Pav-Bhaji, Vada Pav and Kanda Pohe and I knew just a little bit more about their desserts – Puran Poli, Modak and Shrikhand! I have just been to Mumbai once way back in 1991 with my parents and do not remember eating anything ‘Maharashtrian’. 
A chicken curry from Maharashtrian cuisine – ‘Kombdi Rassa’ will be more soupy in nature as compared to the thicker consistency of North Indian Cuisine. The Goda Masala adds a distinctive flavor to the chicken curry, you will have to try it to know it! 


  • Chicken – 1.5 lbs, I used 6 drumsticks
  • Onion – 1 big , finely chopped
  • Tomato – 1 medium, grated (About 3 tbsp)
  • Garlic – 2 tsp, grated
  • Ginger – 1 /2 tsp, grated
  • Green Chilies  – 3 (or more depending on your heat preference)
  • Goda Masala- 1 1/4 tbsp (find the detailed recipe here)
  • Garam Masala – 1 tsp (1 inch cinnamon, 3 cardamom pods, 3 cloves 
  • Peppercorns- 1 tsp, lightly crushed
  • Sugar – 1/2 tsp
  • Salt to taste
  • Oil- 2 tbsp, I used Canola Oil
  • Water – enough to cover the chicken (if required)
For the marinade for chicken:
  • Yogurt – 2 tbsp
  • Turmeric – 1 tsp
  • Black pepper – 3/4 tsp, freshly ground 
  • Salt to taste
 Maharashtrian Goda Masala
In a bowl, whisk together the yogurt, turmeric, black pepper and salt. Before throwing the chicken pieces into the marinade, taste it for seasoning. Coat the chicken pieces in the marinade and let it sit for at least an hour. 
Heat oil in a pan, and fry the chicken pieces till nice and brown on all sides. Be careful, as it will splutter. Once done transfer to a plate lined with paper towel. To the same oil add the onions and fry till they caramelize. Add the ginger and garlic paste and cook for a minute or two. Now add the grated tomato, Garam Masala, Goda Masala, crushed peppercorn, green chilies and cook till the oil separates. Add the chicken pieces, salt to taste and cook for 5-6 minutes, stirring occasionally. Add a little water, cover and cook till done. 
I am sending this recipe to Kolkata Food Bloggers event:
 East or West, Food is the Best

5 Replies to “Chicken Curry using Maharashtrian Goda Masala”

  1. Wow! Thank you for posting this recipe! I found it last week, and have made it twice already for the family. It is delicious!!!! One of the yummiest recipes i've found for a long time! My husband and myself being chefs, have a very fussy palate and this one hit the spot! Thank you!

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