Ingredients
For the Marination:
1 Kg Chicken
2/3 Cup Yogurt
1 tsp Turmeric Powder
2 tsp Red Chili
1 tsp Garlic Paste
To taste Salt
1 tsp Lime Juice
For the Kohlapur Masala:
2 tsp Corn or Peanut Oil
1 Bay Leaf
2 Cinnamon Sticks
6 Cloves
1/2 tsp Black Pepper (pulverized)
2 Medium Onions, cleaved
2 tsp Coconut, ground
1 Large Tomato, cleaved
2 tsp Oil
1 tsp Coriander Leaves
Method
Stage 1
To influence this chicken formula, to dry dish the sesame seeds and poppy seeds together, and keep aside. At that point dry dish the coconut and keep it aside as well.
Stage 2
Presently blend 1/2 teaspoon of ginger and garlic glue alongside turmeric powder and salt in an expansive bowl.
Stage 3
At that point include the hacked chicken pieces and rub well until equally covered. Keep aside for around 45 to a hour so the chicken pieces are very much marinated.
Stage 4
Finely slash the onions and broil half of them until the point when all around seared.
Stage 5
Evacuate and join with the coconut, sesame seeds and poppy seeds. Granulate to a fine glue.
Stage 6
Warmth oil in a substantial bottomed skillet. Include the rest of the onions and saute for another 30 to 45 seconds.
Stage 7
Include the staying ginger and garlic glue, and saute until the point that onions turn brilliant dark colored.
Stage 8
Include the red bean stew powder, tomatoes and cook for 2 to 3 minutes.
Stage 9
Include the marinated chicken pieces and cook for a moment more.
Stage 10
At that point include the ground glue, salt and some water. Blend well and heat to the point of boiling.
Stage 11
Include the garam masala powder, coriander leaves and cover the dish with a top. Diminish fire and cook on low fire for around 15 to 25 minutes or until the point that the chicken is completely cooked.
Stage 12
Trimming with coriander clears out. Serve the kolhapuri chicken with rice, roomali roti or naan.
