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Ingredients:
1 kg Chicken
2 tsp Sankleshwari Red Chilli powder
3-4 tsp Oil
1/2 tsp Turmeric powder
4 tsp Curds
1 chopped Onion
2 tsp Coriander powder
1-1/2 tsp Garam Masala powder
Coriander for garnishing
Salt to taste.

Ingredients for ground paste:
1/2 cup Dry Cocounut
2 Onions
1 Tomato
2 inch Ginger
8-10 Garlic
Roast the above in little oil and grind to fine paste.

For Masala: (initial thadka):
1-2: Bay leaf
2 pieces: Cinnamon
6 pieces: Cloves
½ tsp: Crushed black pepper 2 medium onions
2 tsp: Oil

Method:
  1. Mix turmeric powder, red chillies, garlic paste, salt and lime juice with curd. The marinade is ready.
  2. Add the cut chicken pieces to the marinade and leave aside for half an hour.
  3. Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Sauté till onions turn translucent. Add grated coconut. Sauté till coconut color changes.
  4. Add tomatoes. Cook for 10 minutes. Saute it till the oil separates . Once the oil gets seperated, add the grounded paste to it. Again stir n saute till oil gets seperated. Cool and puree the mix in a blender.
  5. The Kolhapur masala is ready.
  6. Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly.
  7. Add paste and garam masala and simmer on low flame for five minutes.
  8. Add salt to taste. Keep stirring till oil starts separating.
  9. Kolhapur chicken is ready.
  10. Garnish with coriander leaves. Serve hot with rice.

Making time : 35 minutes (excluding the marination time of 15 minutes).

Serves: 4 persons

Shelflife:Best fresh. Can be used for 1 day.

Note: Usually kolhapuri chicken is too spicy. If you dont want it to spicy then , you can avoid the raw spices like cloves and black pepper.

Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.


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