Kolhapuri Chicken Recipe

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Directions

• In a pan dry roast sesame seeds and poppy seeds together, and keep it aside and then dry roast the coconut and keep it aside too.
• Mix 1 1/2 teaspoon of ginger and garlic paste along with turmeric powder and salt in a large bowl and then add chopped chicken pieces and rub well until evenly coated. Keep aside for about 45 to 60 minutes so that the chicken pieces are well-marinated.
• Finely chop the onions and fry half of them until well browned and remove it pan and combine with the coconut, sesame seeds, and poppy seeds and grind to a fine paste.
• Heat oil in a heavy-bottomed pan and add remaining onions and saute for another 30 to 45 seconds.
• Add ginger and garlic paste, and saute until onions turn golden brown.
• Add the red chili powder, tomatoes, and cook for 2 to 3 minutes.
• Add the marinated chicken pieces and cook for a minute.
• Add the ground paste, salt, and some water and mix it well and boil it.
• Add garam masala powder, coriander leaves, and cover the pan with a lid.
• Reduce the flame and cook on low flame for about 15 to 25 minutes or until the chicken is fully cooked.
• Garnish with coriander leaves and serve the Kolhapuri chicken with rice or naan.

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Meghna Nath