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By Chef Chandan Prajapati

Chicken Kolahpuri / Murgh Kolahpuri

INGREDIENTS

Chicken - 1 kg ( cut into 12 - 14 pieces )

Oil - 100 ml

Dry red chillies - 4 each

Ginger/Garlic paste - 1 tbsp

Chopped Onion - 50 gm or 1 medium size

Chopped tomatoes - 50 gm

MARINATION

Salt - little

Chilly Powder - 1/2 tsp

Turmeric Powder  1/2 tsp

Ginger / Garlic paste - 1 tbsp

Lemon Juice - few drops

KOLHAPURI MASALA PASTE

Green Cardamom - few

Black Cardamom - 2 each

Cinnamon Stick - small size

Black peppercorn - few

Cumin seeds - 1 tsp

Caraway seeds - 1 tsp

Cloves - few

Coriander seeds - 1 tsp

Mace - 1

Fenugreek seeds - few

Hing - pinch

Whole Red Chilly - 4 each ( add more to spice up)

Sesame seeds - 1 tsp

Poppy seeds ( khus khus) - 1 tsp

Coconut Desiccated or Dry coconut grated - 100 gm

GARNISH

Curry leaves - few

Mustard seeds - 1/2 tsp

Whole red chilli - 2 

Oil for tadka or tempering - 1 tbsp

METHOD

1. Marinate the chicken pieces with salt, chilli powder, turmeric powder, ginger garlic paste and lemon juice. Set aside.

2. Heat a pan. Dry roast the Kolhapuri Masasla Ingredients for a minute. Remove and put in a blender. Make a fine paste by adding some water.

3. Heat some oil  in a pan. Add whole red chilly, ginger garlic paste, chopped onion and chopped tomatoes. Saute for 2 minutes. Add the marinated chicken. Saute for another 2 minutes. Add the Kolhapuri masala paste. Cook till the chicken is done and tender. 

4. For garnish temper some whole red chilies, curry leaves and mustard seeds and pour it on the cooked chicken.

 

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