Kolhapuri Chicken

Kolhapuri  Ghawti Masala:

Ingredients:

1 cup Coriander seeds

1 tbsp - Methi/Fenugreek seeds

1 tbsp - White sesame seeds

1/2 cup - Dry coconut grated 

1/2 tbsp - Poppy Seeds

1 tbsp - Cumin/Jeera Seeds 

2 tbsp Whole peppercorns

1tbsp Saunf

4 Red Chillies Whole (smooth)

4 Red Chillies Whole (crumpled)

Roast all the ingredients until the spices emit their flavors. This will probably take 4-5mins

Add the roasted spices to a grinding jar, grind all the ingredients to a fine powder

You can store the powder upto a week in an air tight  container

Wet Masala:

This masala is enough for 250gms of Mutton / Chicken, increase the onion and garlic qty basis the mutton / chicken used.

Ingredients:

1 medium sliced Onion

5-6 Sprigs of Coriander leaves

5-6 Garlic Pods

2 Inch Ginger 

Fry the onions to a light golden brown in little oil. Now add the coriander leaves, ginger, garlic and fried onion into a grinding jar & blend all the ingredients to a fine paste by adding little water.

Now that you have both the Dry and Wet masala ready, let start off  by cooking the Gravy

Ingredients for Gravy:

250 Gms Chicken pieces
Juice of 1 lime
Turmeric powder - 1/2 tsp
Dry Masala Powder - 7 tbsp
Wet masala - use the entire fine paste
1 large onion - sliced
1 large tomato - sliced
1 tbsp - Curd
3-4 Green cardamon
4 Cloves
2 Bay leaves
Oil for cooking
Coriander leaves for garnish

Method:

Marinate the chicken pieces in lime juice, pinch of salt, curd and turmeric powder. For a minimum 1hr.
Heat oil in a thick bottom pan and add the whole spices. Once the spices splutter, add the sliced onion and fry until they are translucent. Next add the tomatoes and cook until they turn mushy. Add the marinated chicken pieces once the tomatoes are cooked and the oil starts to separate. Cook the chicken on medium flame for 15 to 20 minutes. Next add the wet masala to the chicken mixture and stir until it coats all the pieces. Cook till the raw masala smell disappears by stirring occasionally. Finally add salt, the dry kohlapuri  masala powder and stir again. Check on the spice levels and adjust accordingly. Add one cup of water, basis the gravy consistency desired. Cook on low flame for 5-10 minutes. Garnish with Coriander leaves & serve with hot Naans / tandoori rotis ….