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1.Marinate the chicken in the marinade for 30 minutes.
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2.Fry the onions in oil till brown and keep aside.
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3.Dry roast the kolhapuri masala including the red chillies for 2 minutes and when they give out a nice aroma grind them into a coarse paste with the fried onions.
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4.Add 1 tbsp of oil in the wok and add the paste.
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5.Add ginger garlic paste .Fry for sometimes.
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6.Add tomato puree and red chilly powder.
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7.Fry till the oil separates .
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8.Then add marinated chicken.Cover cook for 15 to 20 minutes on low flame until the chicken is tender and oil floats.
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9.Add the coconut milk and simmer.
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Decorate with chopped green chillies and coriander leaves and serve hot with roti or naans