kolhapuri chicken curry-chicken kolhapuri-kolhapuri chicken rassa-kolhapuri chicken masala

kolhapuri chicken curry-chicken kolhapuri-kolhapuri chicken rassa-kolhapuri chicken masala
Chicken Kolhapuri Ingredients
Marinate the chicken
• 700 gram chicken
• 1 tbsp lemon juice
• Salt to taste
• 1 tsp ginger-garlic paste

For Kolhapuri Masala
• 7-8 Byadagi or Kashmiri red chilies
• 1 tbsp coriander seeds
• 1 tsp cumin
• 1 tsp fennel
• 4 cloves
• 1/2 star anise
• 1-inch cinnamon
• 1 black stone flower (optional)
• 1 petal of mace
• 1 black cardamom
• 2 green cardamoms
• a small piece of nutmeg.
• 1 onion, sliced
• 8 garlic cloves
• 1/4 cup of grated coconut
• 1 tbsp sesame seeds
• 1 tsp poppy seeds
• 1/2 tsp turmeric powder.

For the curry
• Add bay leaves.
• 1 onion, chopped
• 1 tomato, chopped

For the tempering
• 2-3 tbsp oil
• 2 dried red chilies

Step-by-step process to make chicken kolhapuri
• Marinate the chicken (with above-mentioned ingredients) for 30 minutes.
• Heat a pan over low-medium heat. Add 7-8 Byadagi or Kashmiri red chilies. Dry roast red chilies until aromatic and crisp. Keep it aside on a plate.
• Add coriander seeds, cumin, fennel, cloves, star anise, cinnamon, black stone flower (optional), mace, black cardamom, green cardamoms, and a small piece of nutmeg. Dry roast until aromatic.
• Remove and keep it aside on a plate.
• Heat 2 tsp oil in a pan over medium heat. Add onion and saute until translucent.
• Add garlic and saute until onions are golden.
• Add coconut and saute until golden.
• Add sesame seeds and poppy seeds. Cook until sesame seeds are light golden. Remove and transfer it to a plate. Let all the roasted ingredients cool down completely.
• Transfer to a mixer/grinder jar. Add 1/2 tsp turmeric powder.
• Add little water and grind. Make a thick paste.
• Homemade Kolhapuri masala is ready.
• Heat 2-3 tsp oil over medium heat. Add bay leaves and onion. Saute until golden.
• Add tomato and saute until tomatoes are soft.
• Add kolhapuri masala. Cook until the masala starts to leave oil from the sides.
• Add marinated chicken. Combine and cook for 5 minutes or until masala starts to leave oil from the sides.
• Add 3 cups of hot water. Combine.
• Add salt to taste.
• Cover and cook for 15 minutes on low heat or until the chicken is cooked. Stir it in between as required.

For Tempering (optional)
• Heat 2-3 tbsp oil in a pan.
• Add 2 dried red chilies.
• Add it to the chicken curry.
• Add coriander leaves.
• Kolhapuri chicken curry is ready to serve.

Note: Tempering is optional. You can skip this step.

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