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Kolhapuri Chicken

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!

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  3. Kadai Chicken
  4. Kozhi Varutha Curry/ Fried Chicken Curry
  5. Soya Sauce Chicken Curry
Tags: chicken recipesindian nonvegetarian recipesKolhapuri chickenKolhapuri chicken curryKolhapuri chicken recipenorth indian non veg recipes
Lissie: A daughter, wife, mother, sister, and a mother-in-law. A post graduate, housewife, business woman and a missionary.
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