Chicken Kolhapuri

Savor the bold, vibrant taste of our Chicken Kolhapuri, a culinary gem inspired by Maharashtra's rich heritage. Tender chicken is simmered in a fiery blend of spices, including red chillies and cloves, creating a perfect balance of heat and depth. Paired with fragrant basmati rice or warm naan, this dish promises an unforgettable, adventurous dining experience, celebrating the exotic allure of Kolhapur's flavors.

Calories:

Protein: TBU

Fat: TBU

Carbohydrates:

Fiber:

Sodium:

Sugar: nil

Cholesterol:

 :

**For Chicken Marinade:**

500 grams chicken, curry-cut
250 grams curd (Dahi)
10 grams turmeric powder
6 grams red chili powder
15 grams Salt

**For Kolhapuri Masala:**

30 ml refined oil
1 large onion, finely chopped
15 grams ginger garlic paste
250 grams grated coconut, fresh or desiccated
2 tomatoes, chopped
15 grams poppy seeds (khus khus)
15 grams sesame seeds (til)
15 grams coriander seeds
15 grams cumin seeds
4-5 dried red chilies (adjust to taste)
6 grams fennel seeds (saunf)
5 grams black peppercorns
4-5 cloves
4-5 green cardamom pods
1-inch cinnamon stick
12 bay leaves
2-3 Kashmiri red chilies (for color)
130 grams water (for grinding)
15 grams Salt

**For Cooking:**

30 ml refined oil
6 grams mustard seeds
Curry leaves
Fresh coriander leaves for garnish

 Instructions:

**Marinate Chicken:**

1. In a bowl, mix chicken with Curd (Dahi), turmeric powder, red chili powder, and salt. Marinate for at least 12 hours.

**Prepare Kolhapuri Masala:**

1. Heat 30 gramss of oil in a pan. Add chopped onions and sauté until golden brown.

2. Add ginger garlic paste and sauté for a minute until the raw smell disappears.

3. Add grated coconut, tomatoes, poppy seeds, sesame seeds, coriander seeds, cumin seeds, dried red chilies, fennel seeds, black peppercorns, cloves, green cardamom pods, cinnamon stick, bay leaves, and Kashmiri red chilies. Sauté for a few minutes until the ingredients release their aroma.

4. Allow the mixture to cool and then grind it into a smooth paste by adding water as needed. Add salt to the masala paste.

**Cook Chicken Kolhapuri:**

1. Heat 30 gramss of oil in a pan. Add mustard seeds and curry leaves.

2. Add the marinated chicken and cook until it's browned.

3. Add the ground Kolhapuri masala paste and mix well with the chicken.

4. Cook the chicken in the masala for about 1520 minutes until it's tender and the masala is well absorbed.

5. Garnish with fresh coriander leaves.

6. Serve Chicken Kolhapuri hot with steamed rice or Indian bread like chapati or naan.

 Note:

Adjust the quantity of dried red chilies according to your spice preference.
The Kolhapuri masala can be made in advance and stored for later use.

Enjoy the spicy and aromatic flavors of Chicken Kolhapuri!