Kolhapuri Chicken Curry|Indian Chicken Recipes

Kolhapuri Chicken curry

Kolhapuri chicken curry is a spicy and yummy chicken curry that all chicken lovers would sure love..This is really hot..spicy and bold.. that’s what my friends told me after tasting it..My kitchen was totally filled with nice aroma of  the spices used for this authentic preparation of south western Indian Chicken curry..The vibrant color of this dish makes your party menu more colorful and would sure be a show stopper!I am experimenting various chicken versions of Indian Cooking and this is one such successful attempt…

Kolhapuri Chicken1
Last weekend we had few guests at home and decided to serve them chicken..While I was breaking my head to chose one among several yummiest recipes from my dear blogger friends..my eyes just stared at this lovely authentic Kolhapuri Chicken in Jay’s Space(TASTY APPETITE)..I knew I was going to try that soon after looking at the first picture of it..Be it for cooking or eating..I love spicy food(I think :P)..Am sure you would also enjoy cooking (and of course tasting) this rich Kolhapuri Chicken..


Serves -3;Takes 60 min


INGREDIENTS:


For Marination:

  1. Chicken Drumsticks – 1/2 kg
  2. Red chilly powder – 2 tbsp
  3. Turmeric – 1/2 tbsp
  4. Ginger garlic paste – 1 tbsp
  5. Lemon juice – 2 tbsp
  6. Salt to taste
For Masala :
  1. Oil – 4 tbsp
  2. Cloves -4
  3. Green cardamom - 2
  4. Black cumin – 1 tbsp
  5. Coriander seeds – 2 tbsp
  6. Pepper corns – 1/2 tbsp(I used powder)
  7. Garlic pods chopped -3
  8. Star anise -1
  9. Bay Leaf -1
  10. Sesame seeds – 1 1/2 tbsp(I used powder)
  11. Onions sliced – 2 big
  12. Tomato Puree – 2 cups(click here for recipe)
For Curry:
  1. Oil – 1 tbsp
  2. Red chilli powder -2 tbsp
  3. Turmeric – 1 pinch
  4. Garam Masala – 3/4 tbsp
  5. Salt to taste

METHOD:

Wash your chicken drumstick well under cold running water.Pat dry them on a kitchen towel.Make fine slits on them to allow the marination go in.Sprinkle all the ingredients mentioned under marination and give a good mix gently. Refrigerate for at least 3 hours..and over night is best.Take out from the fridge 30 min before you start cooking the chicken.

Let us start preparing the masala meanwhile the chicken is getting all its flavors from marination.Start roasting all the spices in oil one by one.Add in the onions and fry till it is golden brown.Allow it to cool down and blend it into a smooth paste.If you add water also while grinding it is totally fine.

Your onion puree will be in pale brown color as shown in the below picture. Make your tomato puree ready and check my home made tomato puree here. Heat a tbsp of oil in a deep bottomed kadai and pour in the onion puree .Cook it for a minute and add tomato puree.Cook it for 5 minutes until raw smell goes off.Add in red chilly powder,turmeric salt.Mix well and cook it on low flame with covered lid for 5 minutes until the gravy is half thickened.

Add in the marinated chicken pieces and cook it on low flame with a closed lid until the chicken turns soft.This would take a good amount of 30 minutes.Keep checking in between to avoid getting burnt.Adjust salt and pour in little water if you feel the curry thickens more than required.Sprinkle garam masala five minutes before you switch off the stove and serve hot with rotis or rice.
 
Authentic bold hot and spicy Kolhapuri Chicken is ready now!!
 
Kolhapuri Chicken2 

 

Do try it out when you buy Chicken Drumsticks next time..it would sure please you..I always thought chicken drumsticks can be used only for preparing dry items like Tandoori but looks like gravy is also a hit(as per my guests opinion and feedback)!!

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