Kolhapur lies in the western state of Maharashtra and is famous for its use of Indian spices and coconut in the cooking. The mixture of these gives a nice flavor and aroma to the preparations and it very tasty. I made my chicken with this mixture today and it was absolutely delectable with both roti and rice. This Kolhapuri Chicken, although a bit heavy, for sure would be finished to the last bite when you serve, so make sure you make ample quantity. Here is Kolhapuri Chicken Recipe for you.
All you need is (serves 4)
Curry cut chicken – 500 gms
Red chili powder – 1 tsp
Turmeric powder – 1 tsp
Onion – 2 cup (chopped)
Tomato puree – 2 tbsp
Zeera – 1 tsp
Methi seeds – 1 tsp
Dhania seeds – 1 tsp
Khuskhus seeds – 1 tsp
Til – 1 tsp Coconut – 1/2 cup (grated)
Laung – 5 to 6
Green cardamom – 5
Cinnamon stick – 1 inch piece
Black peppercorn – 10
Red chili – 4
Heeng – 1 pinch
Green chili paste – 1 tsp
Ginger garlic paste – 2 tsp
Salt to taste
Oil – 3 tbsp
Fresh dhania to garnish
Kolhapuri Chicken Recipe
Preparation time: 15 min.
Cooking time: 45 min.
In a bowl, mix chicken with red chili powder, turmeric powder, green chili paste, ginger garlic paste and keep for 1 hour.
Heat oil in a pan and fry the onions till golden brown, drain and keep the onions aside.
Dry roast all seeds along with coconut, cloves, green cardamom, cinnamon, black pepper corn, red chilies.
In a grinder, grind the onions and dry roasted mixture to a paste.
Heat the oil again and saute the mixture for 4-5 min.
Add tomato puree and saute for another 4 to 5 min.
Add salt, chicken, and cook for about 20 min or till done on medium heat.
Garnish with fresh dhania leaves and serve.
