1. Sauté the Aromatics
Heat oil in a kadhai on medium flame. Add cumin seeds and let them splutter. Add curry leaves and green chillies, sauté for a few seconds.
2. Cook the Onions
Add finely chopped onions and cook until soft and light golden. Add ginger-garlic paste and sauté for a minute until the raw smell goes away.
3. Build the Masala
Stir in the Hirava (Green) Masala and salt, and cook for 2-3 minutes on low flame, stirring continuously so the masala doesn't stick.
4. Cook the Chicken
Add the chicken pieces and mix well, coating them evenly with the green masala. Cook on high flame for 5 minutes, then add water as needed for the desired gravy consistency. Cover and simmer on low flame for 20-25 minutes until the chicken is tender and cooked through.
5. Serve
Garnish with fresh coriander and serve hot with bhakri, jowar roti, or steamed rice for a vibrant, tangy Maharashtrian meal.
