Copied from http://saltandspice.org/2010/10/20/kolhapuri-chicken/
I have tried many ways to cook chicken and some times I run out of ideas and that is when I came across this reciep. We have all heard of the famous Kolhapuri chappal and likewise even this curry must have it's origin from Kolhapur town in Maharashtra state. The coconut helps to thicken the gravy and the various spice blend well into the curry making it good as a side dish for rice, chappati's, nan etc.
Ingredients
Chicken – 1 kg cut into small pieces
Turmeric powder – 1/2 tsp
Curd – 1 cup
Salt – to taste
Oil – 1 tbsp
Bay leaf – 1
Lime juice – 1 tsp
Coriander leaves – 3 tbsp chopped
For Kolhapuri Masala
Oil – 2 tbsp
Cardamom – 2
Cloves – 5
Cinnamon – 2″ piece
Onion – 1 sliced
Ginger – 2″ piece chopped
Garlic – 4 big chopped
Peppercorns – 1/2 tsp
Grated coconut – 3 tbsp
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Kashmiri chilly powder – 3 tsp
Tomato – 1 chopped
Method
Marinate the chicken pieces with curd, turmeric powder and salt. Refrigerate for an hour. Heat 2 tbsp oil in a non-stick pan and add the whole spices. Add the onions and fry till they turn light brown in color. Add ginger and garlic and fry for 2 minutes. Then add grated coconut and peppercorns. Fry for a minute on a medium flame and add the spice powders. After a minute add the chopped tomato and fry for about 5 minutes. Allow the mixture to cool. Grind it to a fine paste adding enough water. Heat oil in a kadai and add the bay leaf and the marinated chicken pieces. Add the Kolhapuri masala paste and mix well. Cook covered on a medium flame till done. Stir in between. When the gravy is thick, add lime juice. Mix well and switch off the flame. Garnish with coriander leaves. Serve lip-smacking ‘Kolhapuri Chicken’ with Nan, Paratha or Rice. Enjoy!
I have tried many ways to cook chicken and some times I run out of ideas and that is when I came across this reciep. We have all heard of the famous Kolhapuri chappal and likewise even this curry must have it's origin from Kolhapur town in Maharashtra state. The coconut helps to thicken the gravy and the various spice blend well into the curry making it good as a side dish for rice, chappati's, nan etc.
Ingredients
Chicken – 1 kg cut into small pieces
Turmeric powder – 1/2 tsp
Curd – 1 cup
Salt – to taste
Oil – 1 tbsp
Bay leaf – 1
Lime juice – 1 tsp
Coriander leaves – 3 tbsp chopped
For Kolhapuri Masala
Oil – 2 tbsp
Cardamom – 2
Cloves – 5
Onion – 1 sliced
Ginger – 2″ piece chopped
Garlic – 4 big chopped
Peppercorns – 1/2 tsp
Grated coconut – 3 tbsp
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Kashmiri chilly powder – 3 tsp
Tomato – 1 chopped
Method
Marinate the chicken pieces with curd, turmeric powder and salt. Refrigerate for an hour. Heat 2 tbsp oil in a non-stick pan and add the whole spices. Add the onions and fry till they turn light brown in color. Add ginger and garlic and fry for 2 minutes. Then add grated coconut and peppercorns. Fry for a minute on a medium flame and add the spice powders. After a minute add the chopped tomato and fry for about 5 minutes. Allow the mixture to cool. Grind it to a fine paste adding enough water. Heat oil in a kadai and add the bay leaf and the marinated chicken pieces. Add the Kolhapuri masala paste and mix well. Cook covered on a medium flame till done. Stir in between. When the gravy is thick, add lime juice. Mix well and switch off the flame. Garnish with coriander leaves. Serve lip-smacking ‘Kolhapuri Chicken’ with Nan, Paratha or Rice. Enjoy!
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