Kolhapuri Chicken Masala Curry
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Kolhapur, known as ‘Dakshin Kashi’ is one of the most prosperous city of India in Southern Maharashtra in western Ghats. Kolhapur the town of goddess Mahalaxmi is gifted with and incredible archeological & cultural heritage, magnificent temples, monuments forts, lakes and gardens. Kolhapur is world famous for “Kolhapur Chappals†& Jaggery, costume jewellery, known as Kolhapur saz, Cotton dhotis and distinctive sarees. City is equally famous for special kolhapuri Misal, Kolhapur pandra and tambda Rassa, techa.
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Ingredients
- For chicken Marination - Chicken Pieces – 700 grams Washed thoroughly
- Turmeric – 1 ½ tsp
- Salt – ½ tsp
- Lemon Juice – 1 1/2 tbsp
- Green Masala – Fresh Coriander leaves – 1/2 cup Roughly chopped
- Garlic cloves – 5-6
- Ginger – 1/4 inch peeled and cut into slices
- Water – ¼ cup
- For Tempering – Onion – 1 Small – Finely Chopped
- Tomato – 1 Medium Finely Chopped or puree
- Chicken Garam masala –1 tsp
- Kolhapuri curry masala – ½ cup
- Red chilli powder – 1 tsp
- Oil – 1-2 tbsp
- Salt
- For Curry – Water as required to adjust consistency.
- Kolhapuri Curry Masala - Byadagi Mirch/chilli– 10
- Spicy chilli – 4-5 Optional spicy red chilli powder can be added at the time of using.
- Grated dry coconut – 1 ½ cup or ¾ dried coconut
- White poppy seed – 2tbsp
- White sesame seeds – 2 tbsp
- Coriander seeds – 2 tbsp.
- Green cardamom –4-5 nos
- Black Cardamom – 1no
- Nutmeg powder – 1 tsp
- cloves – 8-9
- Black paper corns– 3/4 tbsp
- Cinnamon stick – 1 inch broken into pieces
- Caraway seeds/cumin seeds – 2tsp
- Star anise – 1
- Bay leaf – 1 large
- Wet ingredients - Onion thinly sliced– 2 large
- Garlic cloves – 8-10
- Ginger peeled and sliced – 1 inch
- Salt
- Oil – 1 tbsp for onion frying
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Instructions
- Prepare green masala. Blend coriander leaves, garlic cloves, and ginger together into a fine paste. Add water if required for blending.
- Wash chicken pieces thoroughly. Add lemon juice, turmeric, green masala, and salt. Marinate it for 45 minutes ââ¬â 1hour
- Chop and blend tomato into a fine paste. Keep aside.
- Heat oil in a pan or wok. Add finely chopped onion and salt. Cook till translucent.
- Add garam masala, red chili powder, and kolhapuri curry masala. Sauté for few seconds.
- Add prepared tomato paste or finely chopped tomato
- Cook stirring often until it changes its color and become bit thick.
- Add marinated chicken. Mix well. Coat well with the masala.
- Add 1 ½ cup water. Bring it to boil and cook on medium low flame for 15-20 minutes or until chicken is tender and gravy has thickened slightly.
- Serve hot with chapati, rice or naan or rice crepes.
- Kolhapuri Curry Masala - Dry roast each dry ingredient separately including grated dry coconut.
- Remove it on a plate. Let it cool. Blend it into a fine powder. Keep aside.
- Add oil in a non-stick pan. fry thinly sliced onion until browned
- Fry garlic and ginger pieces for a minute. Grind it together into a fine paste.
- Mix dry and wet masala, salt. Blend it till it incorporates well with each other.
- Transfer it in airtight container and store into refrigerator.
Notes
Add more chili powder to increase spiciness of the dish. Avoid or reduce the amount of red chili powder if already been added in kolhapuri curry masala.
Use tender chicken for the best result.
Curry Masala – Always dry roast dry ingredients separately for even roasting.
Spicy red chili is optional. You can mix spicy red chili powder as per your taste and add into the curry.
Can be used making chicken, mutton or even veg curries or can be eaten along with vada pav or bhaji.
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