Recipe
Chicken Kolhapuri
2 years ago
Kolhapuri Chicken is one of the spicy, well-known, and mouth-watering recipes from Maharashtra. It’s a medley of Chicken cooked in roasted spices paste, served with traditional bread jawari bhakri and koshambir.
Nutritional Advantages of Chicken Kolhapuri
- Chicken is the good source of lean Protein and amino acid..
- Provides vital minerals and Vitamin B12
Region: Maharashtra/Konkan
Nature: Main Course/Curry
Cuisine: Indian
Prep Time: 20 min
Cook Time: 50 min
Total Time: 1 hr 10 min
Serves: 04
Main Ingredients:
Items |
Quantity |
|---|---|
Chicken |
500 gm |
Chilli powder |
2 tbsp |
Turmeric |
2 tbsp |
Ginger Garlic Paste |
4 tbsp |
Cumin Seeds |
1 tbsp |
Coriander Seeds |
3 tbsp |
Fenugreek Seeds (Methi Dana) |
3 tbsp |
Poppy Seeds |
2 tbsp |
Sesame Seeds |
1 tbsp |
Desiccated Coconut |
100 gm |
Cloves |
4-5 no |
Green cardamom |
4-5 no |
Black peppercorns |
8-10 no |
Cinnamon sticks |
1 |
Fried Onions |
200 gm |
Asafoetida (Hing) |
A pinch |
Red whole chilies, fried |
5-6 no |
Tomatoes |
2 no |
Lemon juice |
2 tbsp |
Fresh Cilantro |
for garnish |
Main Methods:
Wash the chicken in running water thoroughly.
Dry Chicken with the help of a clean kitchen towel.
Marinate the chicken with 1 tbsp chili powder, 1 tbsp turmeric powder, 2 tbsp ginger garlic pastes.
Cover and Leave for 30-45 minutes.
Take a heavy bottom pan for roasting masala.
Roast the all one at a time cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, sesame seeds, t, cloves, green cardamom, black pepper, and cinnamon.
At last lightly roast coconut powder on a very low heat to avoid fast browning. You can add half a teaspoon of turmeric also at this point for color and aroma.
Make sure all spices were not over-roasted or burnt
In a grinder, add fried onions and all the roasted spices. Make a smooth paste with some little water.
In a pan heat oil, add the rest of the ginger-garlic paste, let it sauté for a while.
add asafoetida, dry red chilies, 1 tbsp turmeric powder.
add tomato puree or chopped tomatoes. your choice, I'm using puree for smooth gravy. Cook it until oil separates.
Then add the grounded paste.
Sauté for some time and add chicken.
Sauté for another 2 minutes, then add water and cook on a slow flame till chicken is cooked.
Add lemon juice and cilantro almost at the end.
adding cilantro could be skiped , but I like it so I'm adding some extra to my food, it adds both colors and flavors to the dish.
Garnish with coriander and fried dry chilies.
Served hot with jawari ki bhakri and traditional koshambir for authentic flavors.
NOTES:
This dish could be both dry and with gravy. Add extra water while cooking for the gravy or cook on low heat without water for dry chicken Kolhapuri.
Chicken releases its water and helps the chicken to cook in its own juices, so avoid adding too much water.
This recipe also be prepared with chicken drumsticks instead of whole chicken.
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