• 1 kg chicken cut into medium pieces
  • Marination:
  • 1/4th cup yogurt
  • 1 tsp turmeric
  • 2 tbsp red chili powder
  • 4 tbsp Kolhapuri Masala
  • salt to taste
  • Kolhapuri Masala:
  • 1 tbsp white poppy seeds
  • 1/2 tsp nutmeg
  • 1 tsp cumin seeds
  • 3 tbsp coriander seeds
  • 1.5 teaspoon mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp peppercorn
  • 6 dry red chilli pepper
  • 4 cloves
  • 4 small green cardamom
  • 2" cinnamon stick
  • A pinch of asafoetida
  • 2 tbsp dried coconut
  • 1 tsp sesame seed
  • Gravy:
  • 3 large onions, sliced thinly
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 1/2 cup coconut milk
  • 3/4 cup oil
  • 1 tsp sugar
  • salt to taste
  • 1/2 bunch fresh cilantro, tender stalks and leaves
  • 2 tbsp fresh coconut
  • 1 cup tomato puree
  • 1/2 cup water
  • Asmall bunch coriander chopped for garnishing

Kolhapuri Masala:
Heat 1 tbsp oil in a frying pan and fry all the items mentioned under “Kolhapuri Masala” for a minute or to. Take care that you don’t burn the spices. Off the gas cool the spices and grind it in a blender.

Marination:
Marinate the chicken pieces with yogurt, turmeric powder, red chili powder & Kolhapuri Masala and keep aside overnight in a fridge.

Cooking:
Separate the chicken from the marinade and keep aside the chicken pieces and the marinade separately.
Take half of the oil in a heavy bottom frying pan (kadhai) and fry the chicken pieces so the are light brown on all the sides.

Once the chicken pieces are light brown drain the oil and keep aside the chicken pieces.

Add the remaining oil to the pan and fry the onions, ginger, garlic, sugar and salt till the onions are brown and starts to caramelize. Off the gas. Cool the ingredients and blend it along with fresh cilantro, coconut, tomato puree, water and the left over marinade to a smooth paste.

Now heat the pan and transfer the blended paste onto it and saute for a few minutes stirring occasionally so that it doesn’t stick to the bottom. When oil separates add the fried chicken and cook on medium heat covered with a lid still the chicken becomes tender stirring occasionally. Uncover and increase to maximum heat and add the coconut milk.

Cook till the oil separates.

Your Chicken Kolhapuri is done. Garnish with chopped coriander leaves. Serve hot with any Indian bread or steamed rice.

Tip: The more you store this dish the tastier it becomes with time.