KOLHAPURI CHICKEN

INGREDIENTS:

1.    500 grams of curry cut chicken pieces

2.   2 Tsp. red chilly powder

3.   1 Tsp. turmeric/haldi powder

4.   2 onions chopped

5.   1 tomato chopped

6.   1 Tsp. cumin/jeera seeds

7.   1 Tsp. fenugreek/methi seeds

8.   1 Tsp. coriander/dhania seeds

9.   1 Tsp. poppy seeds/khus khus seeds

    10. 1 Tsp. sesame/Til seeds

    11. 1/2 cup grated dry coconut

    12. 5 to 6 cloves/Laung

    13. 5 green cardamoms

    14. 1 inch piece cinnamon/dal chini stick

    15. 10 black peppercorn/kali mirch

    16. 5 dry red chilles

    17. 2 Tsp. green chilly paste

    18. 2 Tbs. ginger garlic paste

    19. 7 to 8 whole garlic cloves

    20. Salt to taste

    21. 3 Tbs. refined oil

    22. Fresh coriander to garnish

METHOD:

1.    In a bowl, mix chicken with red chili powder, turmeric powder, green chilly paste, ginger garlic paste and marinate this for one hour.

2.   Heat 1 Tsp. oil in a pan and fry the onions till golden brown, drain and keep the onions aside.

3.   Dry roast 1 Tsp. cumin/jeera seeds, 1 Tsp. fenugreek/methi seeds,1 Tsp. coriander/dhania seeds,1 Tsp. poppy seeds/khus khus seeds ,1 Tsp. sesame/Til seeds,1/2  cup grated dry coconut,5 to 6 cloves/Laung, 5 green cardamom, 1 inch piece cinnamon/dal chini stick,10 black peppercorn/kali mirch and 5 dry red chilles,till you get a warm aroma of spices.

4.   In a grinder, grind the onions and dry roasted spice mixture to a fine paste.

5.   Heat 2 Tbs. of oil in a wok and fry this paste mixture for 6 to 7 minutes. Add the chopped tomatoes and fry for another 4 to 5 minutes.

6.   Add the chicken pieces, and fry till the chicken turns brown in colour.

7.   Add the whole cloves of garlic. Add 2 cups of water, stir and cover the wok. Let this simmer on low flame for at least 20 minutes or till done.

Garnish with fresh coriander leaves and serve Kolhapuri Chicken with rice or breads of your choice.

(NOTE: Vegetarians can use the same masalas to make paneer or mixed vegetables)

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