Ingredients for Chicken Kolhapuri:
– Chicken, large pieces with bones- 500 gms
For the Kolhapuri Masala:
– Dry coconut (khopra) flakes or grated- 1/3 cup (around 25 gms)
– Black Cardamom- 2
– Star Anise- 1 small
– Green Cardamom- 3
– Cloves- 4
– Cinnamon- 1” piece
– Black Peppercorns- 1/2 tsp
– Coriander Seeds- 1 tbsp
– Cumin Seeds- 1/2 tsp
– White Sesame Seeds- 1 tsp
– Khuskhus (Poppy Seeds)- 1 tsp
– Byadgi Red Chillies- 6 (Or 4 Red Chillies)
Other ingredients:
– Onions chopped- 100 gms (2 small)
– Ginger Garlic paste- 1.5 tsp
– Tomato Purée or paste(readymade)- 3 tbsp
– Turmeric Powder- 1/2 tsp
– Salt- 1 tsp
– Refined Oil- 3 tbsp +1 tbsp for roasting the spices
Preparation:
– Wash and pat dry the chicken, set aside.
– To make the Kolhapuri Masala, heat 1 tbsp oil in a pan and add the grated or flakes of dry coconut (khopra). Fry on low heat for 30 secs and then add all the other ingredients for the masala. Continue to mix and fry/roast on low heat for around 2-3 mins till the desiccated coconut is light brown.
– Remove and cool. Grind the spices into a coarse powder, add 4 tbsp water and blend into a smooth paste.
– Chop the onions.
Process:
– Heat 3 tbsp oil in a wok or kadai and add the chopped onions.
– Fry on medium heat for around 6-7 mins till light brown.
– Add the Ginger Garlic paste, mix and fry on low heat for 2 mins.
– Now add the Kolhapuri Masala, mix and fry on medium heat for around 5 mins till oil separates.
– Add the chicken pieces, turmeric powder and salt, mix and sear on high heat for around 2 mins. Continue to sear on medium heat for another 5-6 mins till chicken is browned and oil separates.
– Add the tomato purée, mix and cook for another 2 mins on medium heat.
– Now add 250 ml water, cover and cook on low heat for around 25 mins till chicken and the masala are cooked and oil separates.
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