CHICKEN KOLHAPURI

Ingredients

• Chicken on the bone – 12 pcs
• Onion finely chopped – 3 medium
• Ginger-garlic paste – 2 tsps
• Lemon juice – 2 tspns
• Turmeric powder – ½ tsps.
• Nutmeg powder – 1 tspns
• Cloves – 6 to 8
• Mace – 1 blade
• Poppy seeds – 1 tspns
• Sesame seeds – 1 tsps
• Black peppercorns – 8 to 10
• Bedgi Red chillies – 8 to 10
• Dry coconut grated – ½ cup
• Cinnamon – 1 inch stick
• Green cardamom – 2
• Black cardamom – 2
• Cumin seeds – 2 tspns
• Salt – to taste
• Coriander leaves, chopped – 2 tspns
• Oil – 4 tspns

Method

First take a pan and roast the dry coconut for a few mins (Don’t add oil). When it turns to golden brown, add all the spices one by one (cloves, mace, poppy & sesame seeds, black peppercorns, bedgi red chillies, cinnamon, green & black cardamom, cumin seeds) and roast it well. Now make it cool and grind it to make a fine powder.

Now to marinate, first take the chicken in a bowl. Add lemon juice, half of the all spices powder, 1 tspn salt and 1 tsp oil. Mix it well and keep it aside for 30mins.

Heat oil in a pan and sauté the chopped onion, ginger-garlic paste till golden brown. Add the marinated chicken pieces into it. Cook for 5mins. Now add the rest spices powder and the chopped coriander leaves. Add ½ cup of warm water and stir. Cover and cook it in a medium flame until the chicken becomes soft. When it is done, garnish with chopped coriander leaves and serve with Naan-roti or any rice item.