Description
Chicken Kolhapuri Curry is a very delicious and tasty boneless chicken recipe which is originated from Kolhapur. This Kolhapuri chicken uses very nice spices for cooking. Try this Chicken Kolhapuri Gravy a nice spicy dish. Â Check how to make Kolhapuri Chicken Gravy
Ingredients
Scale
- 500 grams chicken
- 1/4 medium lemon for garnishing
- 1 tsp ginger garlic paste
- 1 medium tomatoes chopped (medium)
- 1 tsp garam masala
- 1 lemon for garnishing
- 1 tsp Coriander Leaves for garnishing
For Marination Masala
- 1 tbsp ginger garlic paste
- 1 – 2 tbsp red chilli powder
- 1/2 tbsp turmeric powder
- 2 tbsp lime juice
- salt
For Kolhapuri Masala
- 1 – 2 nos bay leaves
- 1 inch cinnamon stick
- 3 nos cloves
- 3 pieces green cardamoms
- 1 nos black cardamom
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 tsp poppy seeds
- 1 tbsp sesame seeds
- 1 piece cumin seeds
- 1 piece javitri / mace
- 1 nos star aniseed
- 1/4 cup dried grated coconut
- 1 tsp garam masala
Instructions
- For Kolhapuri Chicken Gravy, first, wash the chicken with water. Apply the ginger garlic paste, red chilli powder, turmeric powder, lime juice, and salt. Let it marinate for at least one hour.
- Heat the pan and dry roast all the whole spices individually (bay leaves, cinnamon stick, cloves, green cardamoms, black cardamoms, black peppercorns, coriander seeds, poppy seeds, sesame seeds, cumin seeds, mace, star aniseed, grated coconut, and dry red chillies). Saute till the color slightly changes and a good aroma is out.
- Let the roasted spices cool naturally, then blend them to a smooth paste with little water and keep it aside.
- Heat oil in the cooking pan, add the chopped onions over medium heat. Saute till they get golden brown. Add the ginger garlic paste and fry for a few seconds.
- Add the chopped tomatoes and stir fry for another 3 – 4 minutes or till they become soft
- Add the ground masala and cook for nearly 2 – 3 minutes, stirring regularly.
- Now add the marinated chicken, to this masala and mix well. Cook on high heat stirring regularly for 3 – 4 minutes
- Next add half cup water and cook on medum heat for another 3- 4 minutes, stirring frequently.
- Then add one cup water, stir well . Cover and cook for nearly 15 – 20 minutes on low heat. Stir occasionally. Check the taste, and, add the salt and water if necessary. Cook till the curry becomes thick and chicken is cooked
- Finally, add the garam masala and let it get cooked for another 3 – 4 minutes. Garnish Boneless Chicken Kolhapuri Curry with coriander leaves before serving.
Notes
- Prefer marinating the chicken overnight in the fridge. Remove the marinated chicken from the fridge at least 30 minutes before cooking and get it to room temperature.
- Adjust the red chilies according to the taste
- Category: Chicken Recipes