KOLHAPURI CHICKEN CURRY

From last so many days I wanted to try this famous Kolhapuri Chicken but I did not had the proper recipe. I searched on internet and found so many recipes but never tried. But today I wanted to try anyhow and got the perfect recipe and it came out mind blowing. Only I missed the marination step. But here I shared the marination ingredients with process so you can go with it. It’s impossible to forget the mild aroma of the whole spices for minimum 2-3 days.

 Kolhapuri cuisines are more popular in Maharashtra. Other than Kolhapuri Misal this is another regional cuisine that belongs to Kolhapur. Kolhapuri chicken curry is a mouth –watering chicken curry made in Kolhapuri style. The non-vegetarian Indian recipe is very popular in Kolhapur and the same traditional recipe is followed for many years. You can also learn how to make it in authentic Kolhapuri style at home by following the internet recipes. In Kolhapuri Chicken curry masala the chicken pieces are marinated and cooked in the gravy itself until oil separates which gives the unusual flavour to the curry. This speciality of this cuisine is the use of freshly ground masala. And the most important it tastes amazing with desi style means with Jawar or Bajra Bhakari. So here is my version of Kolhapuri Chicken Masala with step by step pictures. 

INGREDIENTS:

 500 gms Chicken

1 teaspoon Cumin Seeds

1 tablespoon Coriander Seeds

2 tablespoon Sesame Seeds

1 tablespoon Poppy Seeds

2 tablespoon Chopped Garlic

Whole Garam Masala [bay leaf , Green Cardamom, 2-3  Cloves,  4-5 Black peppercorn, 1 Star Anise]

 1 Big Onion Sliced

1 Tomato Sliced

2-3 teaspoon Garam Masala

1 tablespoon Degi Mirchi Powder

For Marination:

1 teaspoon Red Chilli Powder

1 tablespoon Ginger garlic Paste

1 yablespoon Lemon Juice

1 teaspoon Garam Masala

METHOD:

For Marinade:

STEP 1 – Wash the chicken pieces well and remove its skin or fats part.

STEP 2 – Mix all the ingredients for marination .

STEP 3 – Rub all the spices well on chicken pieces and keep to marinate for 30 minutes.

Masala Preparation:

STEP 1 – Heat up oil in a wide pan. Add Cumin seeds and whole garam masala in it.

STEP 2 - Then add coriander seeds, sesame seeds and poppy seeds to it and sauté for a minute.

STEP 3 - Add chopped garlic and cook till spices start to change its colour.

STEP 4 - Add dry grated coconut, sliced onion and cook till onions gets light brown in colour.

STEP 5 - Add tomatoes to it, sauté for a minute and then blend in the masala in mixer grinder. If needed add 1-2 tablespoon water while grinding.

Gravy Preparation:

STEP 1 -  Heat up oil, add ground masala paste in it and sauté well for 2-3 minutes.

STEP 2 - Then add turmeric powder, red chilli powder, garam masala

and mix it properly and cook for just 5 minutes.

STEP 3 - Add marinated chicken pieces, mix well.

STEP 4 -  Add sufficient water to desired consistency, mix well and  cover it.

STEP 5 -  Cook till the time chicken gets tender which takes near about 20-25 minutes.

STEP 6 – Switch off the heat and garnish with chopped coriander. Hot and spicy Kolhapuri Chicken is good to go!

Serve hot and spicy Kolhapuri Chicken with Jawar or Bajra Bhakri / Chapatti or simply with steam rice.

Tips:

       *Marination helps chicken to get cook faster and improves its flavour

*If degi mirch is not available, use regular red chilli powder

      *Actually it’s not planned and I already pressure cooked the chicken so skipped the marination step.