Authentic Chicken Kolhapuri Recipe | Spicy Maharashtrian Dish #craversrecipe #shorts

Discover the authentic flavors of Maharashtra with our Chicken Kolhapuri recipe. Spicy, aromatic, and bursting with Indian spices, a must-try!

Ingredients:

For the Kolhapuri Masala:
1) Dried byadgi red chilies without stem - 6
2) Coriander seeds - 1 tbsp
3) Cumin seeds - 1/2 tbsp
4) Poppy seeds - 1 tbsp
5) White sesame seeds - 1 tbsp
6) Black peppercorns - 1/4 tbsp
7) Cloves - 3
8) Black cardamom - 1
9) Green cardamom - 2
10) Star anise - 1 small
11) Cinnamon - 1 inch
12) Dry coconut grated - 4 tbsps (25g)
13) Water - 4 tbsp
14) Oil - 1 tbsp

For Gravy:
1) Chicken, large pieces with bones - 500 gms
2) Byadgi red chili - 1
3) Onions - 2(finely chopped) - 100gms
4) Tomato puree - 2 medium sized (make fine paste by grinding the tomatoes in a blender) - 4 tbsps
5) Ginger garlic paste - 1 tbsp
6) Turmeric powder - 1/4th tbsp
7) Salt to taste
8) water - 250ml
9) Oil - 4 tbsps
10) Fresh coriander leaves, chopped (for garnish)

Directions:

Preparing Kolhapuri Masala:

1) Heat the oil in a dry pan over low heat.
2) Add the dried byadgi red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinamon, black cardamom, green cardamom and star anise. Roast the spices gently for a few minutes until they become fragrant.
3) Add grated dry coconut to the pan and fry till the coconut turns light brown.
4) Add the poppy seeds and sesame seeds, fry for a minute and turnoff the flame.
5) Transfer the roasted spices to a seperate bowl and let them cool.
6) Once cooled add them to a mixer and grind them into a coarse powder, add 4 tbsp water and blend into a smooth paste of kolhapuri masala.

Preparing Chicken Kolhapuri:

1) Heat the oil in a large pan or kadai over medium heat.
2) Add the red chili and saute for 30seconds.
3) Add the chopped onions and sauté until they turn golden brown, it may take 4-5 minutes.
4) Add the ginger-garlic paste and cook for a minute until the raw smell goes away.
5) Add the ground Kolhapuri Masala and mix well. Stir fry on medium heat for around 5 mins till oil separates.
6) Add the chicken pieces, turmeric powder and salt to the pan and coat them well with the masala mixture. Cook for about 5 minutes, stirring occasionally till chickenbrowned and oil separates.
7) Add the tomato purée, mix and cook for another 2 mins on medium heat.
8) Now add 250 ml water, mix and cover the pan. Cook on low heat for about 20-25 minutes or until the chicken is cooked through and tender. Stir occasionally to prevsticking.
9) Once the chicken is cooked, check the seasoning and adjust if needed. If the gravy is too thick, you can add a little water to adjust the consistency.
10) Garnish with fresh coriander leaves and serve hot with roti, naan, or steamed rice.

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[ias]

Im from kolhapur .. and this is right recipe 😂

[vaishnavmorye]

Shengdana kon dalega. Aur kacha haldi dalo powder mat dalna