Kolhapuri Chicken

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Ingredients:

2 cinnamon sticks 

5-6 cloves

12-15 black peppercorns

1 and 1/2 tbsp poppy seeds

3 small green cardamoms

1 big cardamom

3 big onions roughly chopped 

2 medium size tomatoes roughly chopped 

1 tbsp ginger-garlic paste 

3 tbsp grated dry coconut 

1 cup curry leaves

1 tsp garam masala

1 tbsp everest chicken masala

1/4 tsp nutmeg powder

2 tbsp ghee

1 tbsp oil

salt as per taste

Water


For Marination:

1.5 chicken

1 cup thick curd

1 egg

1 tbsp ginger-garlic paste

1/2 tsp haldi

1 tsp Kashmiri red chilli powder

1 tsp Tikhalal red chilli powder

1 tsp garam masala

1 lemon juice

Salt as per taste


Garnish with:

chopped coriander leaves


Recipe:

1. Clean the chicken and keep it aside.

2. In a big mixing bowl add thick curd, salt, haldi, red chilli powders, garam masala, ginger-garlic paste. Mix well. 

3. Add lemon juice to the curd mixture. Mix well.

4. Add chicken pieces and marinate for an hour.

5. In a kadai add oil to heat. Add cinnamon, cloves, peppercorns, both cardamoms, poppy seeds. Saute for a minute till it sizzles.

6. Add curry leaves, chopped onions. Saute till onions are soft. Add grated coconut. Saute till coconut gives off nice aroma.

7. Then add ginger-garlic paste. Saute for minute.

8. Then add chopped tomatoes. Saute till they are soft and mushy.

9. Switch off the flame. Let the mixture cool down. Blend the mixture to smooth paste. Kolhapuri masala is ready.

10. In the same kadai add ghee and let it melt. Add few curry leaves. Saute well.

11. Then add marinated chicken along with the marinated paste. 

12. Add salt. Mix well. Cover and cook chicken till they are soft on low flame. Will take 20-25 mins to cook.

13. Add blended paste to the chicken and mix well. Bring the curry to boil.

14. Add nutmeg powder, garam masala and chicken masala to the curry. Mix well. Adjust salt accordingly. 

15. Add 1 cup water. Mix well. Cover and cook for more 10 minutes.

16. Switch off the flame. Add chopped coriander leaves. Mix well and keep it covered.

17. Kolhapuri Chicken is ready to serve with naan, hot phulkas.


**Add more red chilli and garam masala powder if you need the curry to be more spicy.

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