Kolhapuri Chicken

Chicken cut into medium sized pieces 1 kg.

Dried chillies 10 nos
Onions chopped 5 nos
Ginger paste 2 tsp
Garlic paste 2 tsp nutmeg powder ¼ tsp
Chilli powder 1 tsp
Turmeric powder ¼ tsp
Sesame seeds 1 tsp
Cuscus 2 tbsp.
Grated coconut 1 cup
Coriander leaves chopped 2 tbsp.
Kolhapuri dry chutney 2 tbsp.
Pepper whole ½ tsp
Fennel seeds powder (jeera) ½ tsp
Pepper powder 1 tsp
Mustard seeds 1 tsp
Curry leaves 2 sprig
Mint leaves a bunch
Cardamom 4 pods
Cloves 5 nos
Cinnamon a small piece
Green chillies 5 nos
Oil 2 tbsp.
Salt to taste

Preparation

The preparation of the kolhapuri masala is the main part in the preparation of kolhapuri chicken.
Heat oil in a thick bottomed pan and saute 1/3 of the chopped onions and 10 dried chillies and keep aside.

Fry green chillies, sesame seeds, cuscus, pepper, fennel seeds, mustard seeds, cardamom seeds, nutmeg and scrapped coconut, allow to cool and grind to a fine paste.  Mix this paste finely with the chicken pieces.

Now saute the rest of the onion in oil, add ginger paste, garlic paste, mix well, add the chicken pieces, turmeric powder and chilli powder and cook in a low heat.  Add 150 ml water and salt and cook on low heat for 5-10 minutes.  Now add kolhapuri dry chutney, chopped coriander leaves and mint leaves and cook for some time with closed lids till the gravy thickens.  Season and decorate with fried onions and dry chillies.

Kolhapuri dry chutney.

Mint 2 tbsp.,

 desiccated coconut 2 tbsp.

cinnamon a small piece

coriander leaves a small bunch

chilli powder ¼ tsp

coriander powder 1 tsp

turmeric powder 184 tsp

cloves 4 nos

fry desiccated coconut, cinnamon and cloves, allow to cool, add the other ingredients and grind together.