Friday, March 27, 2015

Chicken Kolhapuri

One of the best chicken curries I have ever made. Even now when I think about this curry my mouth just starts watering.  

Recipe Source : Nisha Baliga Shenoy

Ingredients :
Chicken : 1 kg
Oil : 1/4 cup
Coriander Leaves : to Garnish
For Marination of Chicken :
Curd : 2 tbsp
Turmeric Powder : 1 tbsp
Red Chilli Powder : 1 tbsp
Spice Mix : 2-3 tbsp (Recipe given below)
Spice Mix :
Poppy Seeds/ Khus Khus : 1tbsp
Jeera/ Cumin Seeds : 1 tsp
Coriander Seeds : 3 tbsp
Mustard Seeds : 1/2 tsp
Methi Seeds : 1/2 tsp
Whole Red Chillies : 8
Cardamom Seeds : 3
Cinnamon : 2 inch stick
Asafoetida : A pinch
Shredded Coconut : 2 tbsp
White Sesame Seeds : 1 tsp
For Gravy :
Onion : 2
Tomato : 3
Garlic : 5-6 pods
Ginger : 3" piece
Oil : 1/2 cup
Coriander Leaves : 1/2 cup
Shredded Coconut : 3/4 cup

Procedure:
1. Dry roast all the ingredients under " Spice Mix", till the coconut and sesame seeds turns slightly brown in color and gives a pleasant fragrance.
2. Once it cools down grind it into a powder and marinate the chicken pieces with the "spice mix" and other ingredients given under marination. Marinate the chicken for 2- 3 hours. It can be marinated overnight too.
3. To prepare the gravy : Heat oil in a pan and fry the onions. Now grind the fried onions with shredded coconut, tomatoes, coriander leaves, ginger and garlic to a masala.
4. In a deep bottomed pan, heat oil and add the gravy which is blended in the grinder. And  fry till the oil floats on top.
5. Now add the marinated chicken and mix well with the gravy.
6. Now add water and wait till the chicken is cooked which can take time upto 30 -40 minutes.
7. If using a cooker keep one whistle and simmer for 5 minutes and off the flame.
8. Garnish with coriander leaves.