Kolhapuri Chicken Recipe (Kolhapuri Chicken Curry)

For Kolhapuri Masala (Roast & Grind)

• 1 tbsp Oil
• 2 tsp Fennel Seeds
• 1 tsp Cumin Seeds
• 1 piece Cinnamon
• 5 pods Cardamom
• 4 no Cloves
• 2 tsp Whole Black Peppercorns
• 1 piece Star Anise
• 2 piece Mace
• 2 tbsp Sesame Seeds
• ½ cup Coconut (grated)
• 6 cloves Garlic (peeled)
• 500 grams Onions (peeled & sliced thinly)
• 500 grams Tomato (chopped )
• 2 tsp Salt (to taste)

For Marinating Chicken

• 1 large Whole Chicken (cut into 10 pieces)
• 1 tbsp Kashmiri Chilli Powder
• 2 tbsp Ginger Garlic Paste
• 1 tsp Garam Masala Powder
• 1 tsp Turmeric Powder
• 3 tbsp Lemon Juice

For Making Kolhapuri Chicken Curry

• 4 tbsp Oil
• ¼ cup Curry leaves
• 1 tsp Chilli Powder
• 2 tbsp Coriander Powder
• 1 tsp Garam Masala Powder
• ¼ cup Coriander leaves (finely chopped)

For Garnishing

• ¼ cup Coriander leaves (finely chopped)

1. 1

   Marinating Chicken - Start by marinating chicken with the ingredients given for marination well. Add all the ingredients over chicken and mix well. Leave it to marinate till you get ready with the other stuff.

2. 2

   Make Kolhapuri Masala - Heat 1 tbsp oil in a kadai. Add in whole spices, garlic, sesame seeds, coconut and roast for a min. Add in onions, salt and cook till golden. It will take around 5 to 8 minutes. Let this mixture cool down a bit. Take this in a blender and add in fresh tomatoes. Make it into a smooth puree.

3. 3

   Make Chicken Curry Base - Heat 4 tbsp oil in a kadai. Add in curry leaves and the ground masala. Add in the chilli powder, coriander powder, garam masala powder and cook till oil separates.

4. 4

   Pressure cooking chicken - Add in chicken and toss well. Transfer this to a pressure cooker, add in water and 1/4 cup coriander leaves. Bring it to full boil. Cover and pressure cook for 2 whistle. Turn off the heat and let the steam escape by itself.

5. 5

   Garnishing - Open the cooker and add in another handful of coriander leaves. Serve.