Kolhapuri Chicken Recipe
This Kolhapuri chicken recipe is spicy and full of aromatic flavors that will keep you coming back for more :-). Kolhapur is the historic capital of the Maharashtra state on the
West coast of India. It has a population of a little more than half a million people and is located to the north of Goa the smallest state of India. The region is famous for its homemade masalas and its onion & garlic chutney
Preparation time: 30 minutes
Cooking time: at least 45 minutes
Resting time: 60 minutes
Total time needed: at least 2 H 15 minutes
Grade of Difficulty: standard
This recipe was inspired by swasthi's recipes. You can find a link to their recipe here
Kolhapuri Chicken Recipe
Skinned chicken breast pieces
- 2 to 3 chicken breasts, skinned and cut into bite sized pieces
- 2 medium sized ripe tomatoes, diced
- 5 small onions, sliced
- 7 cloves of garlic, chopped
- 5 cm / 2 inch piece of fresh ginger, chopped
- 3 tbs. neutral oil for frying
- 1/2 tsp. turmeric powder
- 5 tsp kashmiri or cayenne chili chopped very fine, (or chili of similar strength)
- 1.5 tbs. poppy seeds
- 1.5 tbs. sesame seeds
- 1 tbs. coriander seeds
- 1/2 tbs. cumin powder
- 60 ml / 2 oz dried grated coconut
- 2 strings of maze / mase
- 4 cloves
- 5 cm / 2 inch cinnamon stick
- Contents of 1 black cardamom pod
- Contents of 2 green cardamom pods
- 1 tsp. of salt or to taste (optional)
- Handful of fresh coriander leaves
- Place a large pan on the stove and switch it on to low to medium heat.
- Add all the ingredients above that are marked with a star (*) to the pan and slowly roast them, stirring them continuously till they have turned golden brown.
- Take them off the heat and let them cool down
- Add some oil to another pan and braise onions, garlic and ginger till they become soft and are starting to change color
- Take them of the heat and let them cool down for a few minutes
- Add the roasted spices and the turmeric to a food processor and grind them down to a powdery consistency
- Add the onions, garlic and ginger and blend them well with the spice powder. They should combine into a spice paste.
- Place the chicken pieces and spice paste in a pot and marinate the chicken with the spices. Cover with lid and let the chicken rest for 1 hour.
- Next add oil to a large pan and braise the tomato pieces in it for a few minutes till they become soft
- Add the marinated chicken pieces and all the spice paste to the tomatoes, add salt and mix everything well
- Braise for 5 minutes, stirring chicken twice
- Add enough water to partially cover the chicken, mix everything carefully, partially cover the pan with lid and let the chicken simmer and the sauce reduce for about 30 minutes or till chicken is done
- Add salt to taste (optional)
- Switch of the stove, add some more coriander leaves to the chicken, cover with the lid and let it stand for another 3 minutes
Serve with hot steamed rice.
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