Chicken Kolhapuri | Chicken Kolhapuri Masala | Kolhapuri Chicken Recipe | Chicken Kolhapuri Curry | Chicken Gravy Recipe | Chicken Recipe | Chicken Curry | Kolhapuri Chicken Curry | Chicken Kolhapuri Restaurant Style
Kolhapuri Masala Ingredients: (to be roasted separately)
Coriander Seeds 3/4 tbsp
Caraway seeds (Shahi Jeera) 1/2 tsp
White Sesame Seeds 3/4 tbsp
Poppy Seeds (Khuskhus) 1 tsp
Fennel Seeds 1 tsp
Green Cardamom 3
Cloves 5
Black Peppercorns 1/2 tbsp
Black Cardamom 2
Cinnamon stick 1 medium piece
Star Anise 1
Nutmeg 1 small piece
Byadgi Red Chilies
(or use 4 Red Chilies) 6
Dry Coconut (grated) 1/3 cup
tbsp-tablespoon; tsp-teaspoon
Other Ingredients:
Chicken (legs & Thighs) 500 g
Onions (chopped) 2 medium size
Tomato Puree 2 medium size
Garlic Paste 2 tbsp
Ginger Paste 1 tbsp
Red Chili Powder 3/4 tbsp
Turmeric Powder 1 tsp
Salt 1 tbsp / As Per Taste
Sugar 1 tsp
Coriander Leaves (chopped) 1 tbsp
Olive Oil 5-6 tbsp To Cook
Preparation:
Step 1: To make the Kolhapuri Masala, add all the above listed spices-ingredients in a pan. Slow Cook Continue to mix and fry/roast on low-medium heat for around 5 mins. Add the grated dry coconut in the pan, fry till the desiccated coconut is light brown. - Remove and cool.
Step 2: Grind the spices into a coarse powder, add 5-6 tbsp water and blend into a smooth paste.
Step 3: Wash and pat dry the chicken, set aside. Chop the onions and make tomato puree.
How To Cook:
Step 1: Heat 5-6 tbsp oil in a wok or kadai and add the chopped onions. Fry on medium heat for around 6-7 mins till light brown.
Step 2: Add the Ginger Garlic paste, mix and fry on low-medium heat for 3-4 mins.
Step 3: Now add the Kolhapuri Masala, mix and fry on medium heat for around 5 mins till oil separates. (This will change the color of the masala-gravy.)
Step 4: Add the chicken pieces, turmeric powder, red chili powder and salt, mix and sear on high heat for around 10 mins until oil separates.
Step 5: Add the tomato purée, sprinkle sugar, mix and cook for another 5-6 mins on medium heat. Continue to sear on medium-high heat for another 5-6 mins till chicken is browned and gravy thickens.
Step 6: Now add 250 ml hot water, cover and cook on low heat, slow-simmer for around 25 mins till chicken and the masala are cooked and oil separates, stir occasionally.
Step 7: Garnish with coriander leaves, mix before serving hot with roti or chappati and some white rice.
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