Kolhapuri Chicken | Authentic Spicy Chicken Recipe

Ingredients

• 2 tbsp Oil
• 3 tbsp Coriander seeds
• 1 ½ tbsp Cumin seeds
• 20-25 no. Dry Kashmiri Red Chillies
• 1 tsp Poppy seeds
• ¾ tbsp White Sesame seeds
• ¼ tsp Asafoetida, Asafoetida
• 19-20 no. Black Peppercorns
• 3-4 no. Cloves
• 5-6 no. Black Cardamom, Badi Elaichi
• 10-12 no. Green Cardamom
• 1 tsp Stone flower
• 1 ½ Mace
• ½ inch Nutmeg
• ¼ tsp Dry Fenugreek leaves, kasuri methi (dried fenugreek leaves)
• Salt to taste
• 2 tbsp Dry Coconut (sliced)
• ¼ no. Star Anise
• ¼ inch Cinnamon stick
• 2 tbsp Ghee
• 3-4 no. Garlic cloves
• ½ inch Ginger (peeled & roughly sliced)
• 2 ½ medium Onions (sliced)
• Salt to taste
• 1-2 no. Green Chillies (roughly torn)
• 2 medium Tomatoes (roughly diced), Tomato
• Salt to taste
• 1-2 tbsp Tender Coriander Stems (roughly chopped)
• 1 kg Chicken (thigh & drumstick), Chicken
• Salt to taste
• 1 tsp Degi Red Chilli powder
• ½ tsp Turmeric powder
• 1 tbsp Ginger Garlic paste
• 2-3 tbsp Ghee
• Marinated Chicken
• Little water
• 1-2 tbsp Ghee
• ½ medium Onion (finely chopped)
• Prepared Vatan, ready made paste
• 1 tbsp Ghee
• Cooked Chicken
• 2-3 cup Hot Water
• Salt to taste
• 1 tsp Lemon juice
• Lemon wedge
• Coriander sprig, coriander leaves

Steps

1. In a pan or handi, add oil, once it’s hot, add coriander seeds, cumin seeds, dry kashmiri red chillies, poppy seeds, white sesame seeds, asafoetida.
2. Black peppercorns, cloves, black cardamom, green cardamom, stone flower, mace, nutmeg, dry fenugreek leaves and roast for a minute.
3. Add salt to taste, dry coconut, star anise, cinnamon stick and roast again for 2-3 minutes on medium flames.
4. Transfer it into the bowl, add prepared vegetable mixture and give it a good mix.
5. Transfer the mixture into the mixer grinder jar and grind it into the smooth fine paste.
6. Keep it aside for further use.
7. In a handi, add ghee, once it’s hot, add garlic, ginger, onion, salt to taste and cook for 4-5 minutes until onion gets translucent in texture.
8. Add green chillies, tomatoes, salt to taste, tender coriander stems, give it a good mix, cover it with the lid and cook for 5-6 minutes until tomatoes get mushy in texture.
9. Transfer it into the bowl and keep it aside for further use.
10. In a bowl, add chicken, salt to taste, degi red chilli powder, turmeric powder, ginger garlic paste and marinate well.
11. Keep it aside for further use.
12. In a pan, add ghee, once it’s hot, place marinated chicken pieces and cook for 2-3 minutes.
13. Flip the chicken on the other side, add little water, cover it with the lid and cook for another 4-5 minutes or until it’s half cooked.
14. Transfer it into the bowl or tray and leave it aside for further use.
15. In the same handi, add ghee, once its hot, add onion and cook for 2-3 minutes,
16. Add prepared vatan, ghee and cook for a while until oil separates from the masala.
17. Now, add cooked chicken, hot water, salt to taste and let it simmer for 7-8 minutes or until it’s cooked.
18. Finish it with lemon juice and give it a good mix.
19. Transfer it into the serving dish and garnish it with lemon wedges and coriander sprig.
20. Serve hot with chapati, bhakri and steam rice.