Kolhapuri Chicken

 

 

 

Chettinad chicken & kholapuri chicken has a lot of common ingredients & it tastes also a lot similar. I love both the dishes & it tastes so good with Rice. I made this for lunch today & it was finger licking good. This recipe is adopted  from Sanjeev Kapoor's Khana Khazana. I have just made few changes to the recipe. The original recipe doesn't call for tomatoes but I have added some for a little tanginess. If you are bored with your regular chicken curries you must try this one. This recipe is filled with flavours & the aromas just fills your house & the neighbourhood:)

 

 

Ingredients:

1 Kg Chicken

8- 10 Dried red chili (Bedagi)

1/2 cup grated coconut

1 blade Mace

5 Cloves

1 Balck Cardamom

3 Green Cardamom

1 Inch Cinnamon syick

1 Tspn Cumin Seeds

1 Tbsp Poppy seeds

1 Tbsp Sesame seeds

8 to 10 black pepper corns

Pinch of Nutmeg powder

1 Tomatoes

1 Tbsp Ginger Garlic paste

3 Onion chopped

1/4 Tspn Turmeric powder

Salt as per taste

5 Tbsp Oil

5 red chilis (for tempering)

Coriander leaves or curry leaves for garnish

Method

For the masala paste, dry-roast the sesame seeds, poppy seeds, peppercorns, cumin seeds, cinnamon, green cardamoms, black cardamom, cloves, mace, dried coconut and Bedgi chillies separately. Cool and grind with a little water to a fine paste. Heat the oil in pan; add the red chillies, saute for a few seconds, remove from heat and reserve for garnishing. Add the onions to the same oil and saute till golden brown. Add the ginger paste, garlic paste and cook over medium heat for a few seconds. Stir in the ground paste and cook for three or four minutes over medium heat, stirring frequently. Add the chicken, mix well and cook over high heat, stirring continuously, for two or three minutes. Add half a cup of water and continue cooking over medium heat for three or four minutes, stirring frequently. Add the turmeric powder, grated nutmeg, tomatoes and salt. clods a tight lid and cook for about 10 mins. The masala should be quite thick and dry. Serve hot, garnished with coriander leaves and fried chillies

Note:

• Since cooking oil was over, I made this with coconut oil
• Since I dint have coriander leaves, I garnished the dish with curry leaves
• I also added tomatoes for some tanginess, which is not in the original recipe