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Kolhapuri Chicken Recipe for this Ramadan

Bringing to you the flavours from the South Western part of India-Kolhapur, this aromatic and spicy dish, Kolhapuri Chicken. The traditional effect lies in the masala and the skill to make that you’ve to earn it. Anyway, Indian cooking is always liberal, you have your space to reach the perfection. The following serving is for 8 people and the total cooking time required is 40 minutes.

Ingredients
1.Chicken- 1kg
2.Yoghurt- 2/3 cup
3.Turmeric Powder-1 Tsp
4.Red Chilli-2 Tsp
5.Garlic Paste-1tsp
6.Salt- to taste
7.Lime juice- 1tsp

For the Kohlapur Masala
1.Corn or peanut oil- 2tsp
2.Bay leaf- 1
3.Cinnamon sticks-2
4.cloves-6
5.Black Pepper(Crushed)- 1/2 tsp
6.Onions(Medium, chopped) – 2
7.Coconut(grated)-2tsp
8.Tomato(large, chopped)-1
9.Oil- 2tsp
10.Coriander Leaves- 1 tsp

How to make

For the Marination

To make the marinade, mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. Add the cut chicken pieces to the marinade and leave it thus for half an hour.

For the Kohlapur Masala
Heat oil in the pan.To this add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till the onions turn translucent. Add grated coconut and saute till the coconut colour changes. After that add tomatoes, cook for 10 minutes. Cool and puree the mix in a blender.

For the Main Preparation
Heat the oil in a pan, add marinated chicken to it and cook for 25 minutes on low fire. Stir regularly. Add paste and simmer on low flame for 5 minutes. The spicy, bold Kohlapur Chicken is ready. Garnish it with coriander leaves. Serve hot with rice.

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