Kolhapuri chicken

Total Time

12 hr 15 min

Preparation Time

12 hr

Cooking Time

15 min

616

Ingredients (6 Servings)

  •     500 grams chicken (bone-in)
  •     1 onion large , chopped or sliced
  •     2 tbsp oil
  •     1 tomato medium , chopped finely deseeded
  •     ¼ tsp turmeric
  •     ¾ tbsp ginger chopped
  •     ¾ tbsp garlic chopped (about ¾ tsp paste)
  •     Salt
  •     1 handful coriander leaves Chopped 
  •  ¼ tsp nutmeg powder or small piece (jaiphal)
  •     4 cloves (laung)
  •     1 strand mace (javitri)
  •     1 ½ tbsp poppy seeds (khus khus) (substitute with 5 to 6 cashewnuts)
  •     1 tbsp sesame seeds (til)
  •     4 to 5 pepper corn
  •     4 to 5 red chilies (lavangi chillies or byadgi)
  •     ¼ cup dried coconut (preferably copra)
  •     2 tbsp coriander seeds (daniya)
  •     1 inch cinnamon stick (dalchini)
  •     3 green cardamom (elaichi)
  •     1 black cardamom (badi elaichi)
  •     1 tsp cumin

Directions

  • Heat a pan on a low flame and saute red chilies, coriander seeds, cinnamon, cloves, cardamoms, pepper, mace and nutmeg until golden. If using nutmeg powder, add it in the next step.
  • Add coconut, cumin, sesame seeds, and poppy seeds. Saute until all the ingredients turn to golden. Do not over roast as the spices will taste bitter.
  • Set these aside and cool. Blend spices to a fine powder. 
  • Meanwhile, add oil to a pan and saute onions until golden.
  • Add chopped ginger garlic and saute without burning until the raw smell goes off. Set these aside to cool.
  • Transfer onion and ginger garlic to the powder and blend again to a fine powder. It will be slightly oily and lumpy but make sure ginger garlic is ground well.
  • Add this masala to the chicken and marinate. Set this aside for at least 45 mins to one hour.
  • Pour oil to the same pan and add tomatoes. Sprinkle salt and saute until the tomatoes turn soft.
  • Transfer marinated chicken and saute well for 3 to 5 mins on medium heat.
  • Add salt to the chicken.
  • Pour water just enough to partially cover the chicken.
  • Mix well. Add coriander leaves. Regulate the flame to low flame and cook chicken until done.
  • Serve kolhapuri chicken with plain steamed rice or chapati, onions slices, and lemon wedges.

Nutrition

  • Calories: -400
  • Protein:-25g
  • Cholesterol:-239 mg
  • Carbohydrate:-25g
  • Fiber:-7g
  • Fat:-23g
  • Salt:-1g