Ingredients
Chicken – 1 kg cut into small pieces
Turmeric powder – 1/2 tsp
Curd – 1 cup
Salt – to taste
Oil – 1 tbsp
Bay leaf – 1
Lime juice – 1 tsp
Coriander leaves – 3 tbsp chopped
For Kolhapuri Masala
Oil – 2 tbsp
Cardamom – 2
Cloves – 5
Cinnamon – 2″ piece
Onion – 1 sliced
Ginger – 2″ piece chopped
Garlic – 4 big chopped
Peppercorns – 1/2 tsp
Grated coconut – 3 tbsp
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Kashmiri chilly powder – 3 tsp
Tomato – 1 chopped
Method
Marinate the chicken pieces with curd, turmeric powder and salt. Refrigerate for an hour. Heat 2 tbsp oil in a non-stick pan and add the whole spices. Add the onions and fry till they turn light brown in color. Add ginger and garlic and fry for 2 minutes. Then add grated coconut and peppercorns. Fry for a minute on a medium flame and add the spice powders. After a minute add the chopped tomato and fry for about 5 minutes. Allow the mixture to cool. Grind it to a fine paste adding enough water. Heat oil in a kadai and add the bay leaf and the marinated chicken pieces. Add the Kolhapuri masala paste and mix well. Cook covered on a medium flame till done. Stir in between. When the gravy is thick, add lime juice. Mix well and switch off the flame. Garnish with coriander leaves. Serve lip-smacking ‘Kolhapuri Chicken’ with Nan, Paratha or Rice. Enjoy!
I am sure making this in november, S comes every friday home and goes sunday evening, and then i am always sending food with her for 3 days so i am always looking for delicous chicken dishes. Will tell you when i make them.
Cant take my eyes from the click, very tempting and droolworthy kolhapuri chicken, makes me hungry..
Kidulam chicken recipe,loved the color chechi..Try cheythittu thanne bakki karyam 🙂
one of my fav!!! looks so delicious..
Looks nice spicy and yummy chicken Lisie..
Thanks for sharing, I have never tried this. Soemtimes we get tired of the same old chicken curry, this will be a new one to experiment with =)
yumm the thick gravy looks so good!!
Looks so yummy and tasty .. I love it !!