Bold, and spicy is what defines this chicken curry; a very aromatic dish that heavily pronounces the flavors from the south western part of India – Kolhapur; a recipe as vibrant and rich as the history of this ancient town.
Chicken – 500gm;Ginger garlic paste – 1 tbsp;Red chilly powder – 1 tsp;Garam masala powder – 1 tsp;Turmeric powder – ¼ tsp;Lemon juice – 1 tbsp;Salt to taste
To prepare Garam masala powder:
Oil – 3 tbsp;Cumin – 1 tsp;Bay leaf – 1;Green cardamom – 2;Cloves – 3;Black peppercorns – ½ tsp;Coriander seeds – 1 tsp;sesame seeds – 1 tsp;Chopped garlic – 1 tsp;Onion – 2;Grated coconut pieces – 2 tbsp;Tomato – 2
Red chilly powder – 1 tsp;Garam masala powder – ½ tsp;Salt to taste
Marination:Wash chicken pieces well.Make a marinade of ginger garlic paste, red chilly powder, garam masala powder, turmeric powder, salt & lemon juice.Rub well all pieces on chicken and keep to marinate for about an hour.
Masala Preparation: In a non-stick pan, heat up oil.Add whole garam spices and saute for a minute.Add cumin seeds, coriander seeds, sesame seeds, chopped garlic and coconut pieces.Saute till spices start to change its color.Add sliced onion and cook for another 2 mins.Turn off heat and let it cool.Meanwhile add sliced tomatoes to blender and make a paste of it & keep aside.Now add onion masala , and grind to smooth paste.If required add little water while grinding.Freshly ground spicy masala is ready.
Gravy preparation: Heat up oil, add tomato paste & ground masala paste.Sauté for a minute.Add red chili powder, garam masala powder, salt and cook for just 5 mins.Add marinated chicken pieces, mix well.Add water to desired consistency, cover and cook for 10 to 15 mins.Stir once in a while and take care the gravy doesn’t sticks to bottom.Once the chicken is done and cooked tender, turn off flame.Sprinkle finely chopped cilantro leaves.Serve hot with Rice/Roti and Enjoy