Sangameshwari Chicken

Sangameshwar is the name of a town which gives its name to this chicken delicacy. This is a Sanjeev Kapoor exclusive recipe.

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Sangameshwari Chicken

Main Ingredients Chicken on the bone, Green chutney
Cuisine Maharashtrian
Course Main Course Chicken
Prep Time 11-15 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Sangameshwari Chicken

  • 750 grams Chicken on the bone cut into bite sized pieces
  • 3 tablespoons Green chutney (grind coriander leaves, green chillies, ginger, g
  • to taste Salt
  • 1 tablespoon Oil
  • 1 inch Cinnamon
  • 8-10 Black peppercorns
  • 2 Black cardamoms
  • 7-8 Cloves
  • 1 teaspoon Stone flower (dagad phool)
  • 1 tablespoon Poppy seeds (khuskhus/posto)
  • ½ cup Dried coconut ( khopra) grated
  • 2 tablespoons Ghee
  • 1 tablespoon Garlic chopped
  • 1 medium Onion chopped
  • 1 teaspoon Red chilli powder
  • 2 tablespoons Lemon juice
  • 2 tablespoon Fresh coriander leaves chopped + a sprig for garnishing
  • 1 cup Coconut milk


  1. Put chicken pieces in a bowl, add salt and green paste, mix well and set aside.
  2. Heat oil in a non-stick pan, add cinnamon, peppercorns, black cardamom, cloves, stone flower and poppy seeds and sauté till fragrant. Add dried coconut, mix and sauté for 5 minutes or till the mixture is dark brown. Remove from heat and cool.
  3. Heat ghee in a deep non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till golden. Add marinated chicken, mix and cook for 2 minutes.
  4. Add chilli powder and mix well. Add ½ cup water, mix, cover and cook on low heat for 10 minutes.
  5. Grind together the sautéed spice-coconut mixture with some water to a fine paste. Add this to the chicken, mix, cover and cook for 5 minutes.
  6. Add lemon juice and mix well. Add coriander leaves, mix and cook on low heat for 2 minutes. Add coconut milk, mix and cook on low heat for 5 minutes.
  7. Serve hot garnished with a coriander sprig.