Kolhapuri Chicken
http://tanyasrecipez.blogspot.com/2013/10/kolhapuri-chicken.html
I had my cousin visiting me this weekend. and I wanted to try something that I had not made till now. I tried kolhapuri chicken gravy. This chicken gravy is high on spices but is definitely worth trying.
Ingredients
Chicken – ¾ kg
Oil – 4 tbsp
Asafoetida/hing – a pinch
Dry red chillies – 4
Tomato – 1 small – chopped
Lemon juice – 1 tbsp
Coriander leaves – ¼ cup
For Marinade
Red chilli powder – 2 tbsp
Turmeric powder – 2 tbsp
Ginger-garlic paste – 2 tbsp
Salt
For Masala Paste
Cumin seeds – 1 tbsp
Coriander seeds – 3 tbsp
Fenugreek seeds – 1 tsp
Poppy seeds – 2 tsp
Sesame seeds – 1 tsp
Coconut – 2 tbsp – grated
Cloves – 4
Peppercorns – 4
Green cardamoms – 3
Cinnamon – 2 inch
Onion – 1 large (deep fried into
brown color)
Method
Take all the ingredients under “For
Marinade” in a bowl and give it a mix. Marinate the chicken in this masala for
around 1 hour.
Take a non-stick pan and add cumin
seeds, coriander seeds, fenugreek seeds, poppy seeds, sesame seeds, coconut,
cloves, peppercorns, cardamoms and cinnamon. Dry roast all these spices till
they release the aroma. Grind the roasted spices along with fried onion into a
fine paste. Add very little water if needed.
Heat oil in a non-stick handi and
add hing. Add dry red chillies and saute it. Do not brown it. Add tomatoes and saute till it becomes pulpy and oil separates. Add the ground masala paste and saute till it releases oil. Add chicken and saute for a while. Add little water and
give it a mix. Check for seasoning. Cover and cook on low-medium flame till the chicken
is completely done. Once the chicken is cooked, uncover and cook on high flame
so that the extra water evaporates and you get the desired consistency. Take it
off the heat. Add lemon juice and garnish with coriander leaves. Serve hot.
My Notes
ü This gravy is high on spices but you can feel
free to adjust the amount of oil and spices according to your taste.