Chicken Kolhapuri

Ingredients

• Chicken, cut into pieces: 800 g
• Stone flower (dagad phool): 3 pieces
• Coriander seeds: 2 tablespoons
• Dried grated coconut: 3 tablespoons
• Dried red chillies: 4
• Cumin seeds: 1 teaspoon
• Cinnamon stick: 1
• Cloves: 4
• Black cardamom: 1
• Sliced onions: 2
• Crushed tomatoes: 2
• Ginger-garlic paste: 2 tablespoons
• Lakadong turmeric: 1/2 teaspoon
• Oil or ghee: 4 tablespoons
• Salt: 1 teaspoon
• Fresh coriander leaves: for serving

Steps

1. For the Kolhapuri masala, toast the grated coconut, coriander seeds, dried chillies, cumin, cinnamon, cloves, and black cardamom in a dry pan until fragrant. Cool and grind into a fine powder.
2. Heat the oil or ghee in a pot. Add the stone flower for a few seconds until puffed and aromatic, then add the sliced onions and cook until brown.
3. Add the ginger-garlic paste and saute for 1 minute. Stir in the crushed tomatoes, turmeric, and ground Kolhapuri masala, then simmer until oil separates from the sauce.
4. Add the chicken and salt and stir to coat well. Add hot water to cover, then simmer covered for 25 to 30 minutes, until the chicken is fully cooked and the sauce thickens.
5. Sprinkle fresh coriander over it and serve with basmati rice or bhakri, the sorghum flatbread.