Kolhapuri Chicken Recipes

10-01-2024 author name

www.kitchenfoodrecipes.com

Ingredients:

For the Chicken Marinade:

1 kg chicken, cut into pieces

1/2 cup yogurt

1 tbsp ginger-garlic paste

1 tsp turmeric powder

Salt to taste

For the Kolhapuri Masala:

3 tbsp coriander seeds

1 tbsp cumin seeds

1/2 tbsp fennel seeds

5-6 dry red chilies

1/4 cup grated dry coconut

1 tbsp sesame seeds

1 tbsp poppy seeds

2 cinnamon sticks

4-5 cloves

3-4 green cardamoms

1 black cardamom

1 star anise

1 mace blade

1/2 tsp nutmeg powder

For the Gravy:

2 onions, finely chopped

3 tomatoes, pureed

1/2 cup oil

1/2 tsp mustard seeds

1/2 tsp asafoetida (hing)

2 bay leaves

1/2 cup water

2 tbsp fresh coriander leaves, chopped

2 tbsp fresh mint leaves, chopped

Instructions:

Marinate the Chicken:

Mix the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, and salt.

marinate and Cover in the refrigerator for at least 2 hours, preferably overnight.

Prepare the Kolhapuri Masala:

Dry roast coriander seeds, cumin seeds, fennel seeds, dry red chilies, grated coconut, sesame seeds, and poppy seeds until fragrant.

Add cinnamon, cloves, green and black cardamoms, star anise, mace, and nutmeg powder. Roast for another minute.

Cool the mixture and grind it to a fine powder.

Cook the Chicken:

Heat oil in a large pan. Add mustard seeds, asafoetida, and bay leaves.

The add a chopped onions and sauté until golden brown.

Add the tomato puree and cook until oil separates.

A add the marinated chicken and cook for 5-7 minutes.

Sprinkle the prepared Kolhapuri masala over the chicken and mix well.

Add water, cover, and cook until the chicken is tender.

Garnish and Serve:

Once the chicken is cooked, garnish with chopped coriander and mint leaves.

Serve hot with rice, naan, or chapatis.

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