16 December, 2014
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How To Make Best Authentic Spicy Chicken Kolhapuri Recipe
This is a traditional spicy dish which originates from the Kolhapur district of Maharashtra. Historically, Kolhapur is highly famous for its bold spices and iconic dishes like chilly garlic chutney, misal pav, keema pav, and mutton Kolhapuri. Although fiery red food is not usually my top choice, I must accept that these local delicacies are extremely delicious and absolutely hard to resist. In addition, I absolutely love the rich flavor of fresh coconut in this curry. Therefore, follow along to master this regional classic at home!
Ingredients
- Chicken( preferably boneless) – 1/2 kg
- Oil – 4 tbsp
- Asafoetida/hing – a pinch
- Dry Kashmiri red chillies – 5 to 6
- Tomato – 1 small – pureed
- Coriander leaves – ¼ cup
- Coconut milk (1 cup)
- Ginger garlic paste (1 tbsp)
For Marinade
- Red chilli powder – 2 tbsp
- Turmeric powder – 2 tbsp
- Ginger-garlic paste – 2 tbsp
- Lemon juice – 1 tbsp
- Salt(as per taste)
For Kolhapuri Masala Paste
- Onions (Chopped into medium pieces 2 to 3)
- Cumin seeds – 1 tbsp
- Coriander seeds – 2 tbsp
- Coconut – 2 tbsp – grated
- Cloves – 4 to 5
- Black pepper– 4
- Green cardamoms – 3
- Cinnamon – 2 inch
Preparation
Preparation
- First, marinate the chicken pieces in the spice mixture for at least 30 minutes.
- Next, fry the chopped onions in hot oil until brown, then remove and keep aside.
- Then, dry roast the Kolhapuri masala spices and red chillies for 2 minutes until aromatic.
- Afterward, grind the roasted spices into a coarse paste along with the fried onions.
- Subsequently, add 1 tablespoon of oil to a wok and slide the freshly ground paste in.
- Now, add the ginger-garlic paste and sauté everything thoroughly for a few minutes.
- Following that, incorporate the pureed tomato and red chili powder into the mix.
- Simultaneously, fry the gravy base until the oil clearly separates from the sides.
- Thereafter, add the marinated chicken, cover, and cook on a low flame for 15 to 20 minutes.
- Finally, pour in the rich coconut milk, simmer gently, and garnish with fresh coriander before serving.
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Chicken Kolhapuri
A spicy chicken curry flavored with spices from the South Western regions of India and coconut milk
Ingredients
- Chicken preferably boneless – 1/2 kg
- 4 tbsp Oil
- Asafoetida/hing – a pinch
- 5 to 6 Dry Kashmiri red chillies –
- 1 Tomato – 1 small – pureed
- ¼ cup Coriander leaves
- 1 cup Coconut milk
- 1 tbsp Ginger garlic paste
For Marinade
- 2 tbsp Red chilli powder
- 2 tbsp Turmeric powder
- 2 tbsp Ginger-garlic paste
- 1 tbsp Lemon juice
- Salt as per taste
For Kolhapuri Masala Paste
- Onions Chopped into medium pieces 2 to 3
- Cumin seeds – 1 tbsp
- Coriander seeds – 2 tbsp
- Coconut – 2 tbsp – grated
- Cloves – 4 to 5
- Black pepper– 4
- Green cardamoms – 3
- Cinnamon – 2 inch
Instructions
Preparation
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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
Other recipes from the web
https://www.indianhealthyrecipes.com/kolhapuri-chicken-recipe
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