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:
- Mix turmeric powder, red chillies, garlic paste, salt and lime juice with curd. The marinade is ready.
- Add the cut chicken pieces to the marinade and leave aside for half an hour.
- 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.
- 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.
- The Kolhapur masala is ready.
- Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly.
- Add paste and garam masala and simmer on low flame for five minutes.
- Add salt to taste. Keep stirring till oil starts separating.
- Kolhapur chicken is ready.
- 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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