• 1 kg chicken cut into pieces
  • 2 teaspoon turmeric (haldi) powder
  • 1 tablespoon ginger-garlic (adrak- lehsun) paste
  • 8 cloves (lavang)
  • 1 inch cinnamon (tikhi)
  • 8 black peppercorns (miri)
  • 1 tablespoon aniseeds (saunf/ badishep)
  • 9 red chillies (peppers)
  • 1 teaspoon khuskhus (poppy seeds)
  • 1 teaspoon rice
  • 2 teaspoon coriander seeds
  • 4 large onions (chopped finely)
  • 3 large tomatoes
  • ½ coconut grated
  • 1 lemon juice
  • ½ teaspoon sugar
  • 2 tablespoon oil
  • 2 cups water
  • Salt to taste

The ingredients for this Gharghuti Chicken Kolhapuree look the same as any other chicken masala but it’s the preparation method that makes the difference. Originally the Kolhapuri cuisine is burning fiery hot, but my recipe has a rather unique taste and  I have modified it by toning down the hot spicy flavour to more palatable levels. I am sure the whole family will enjoy and relish it. The same recipe can also be used for mutton but this proportion of garam masala will be used for only ½ kg mutton.

METHOD:
  1. Add salt, turmeric, lemon juice to the chicken and marinate it for 1 hour.
  2. Heat 1 teaspoon oil and roast cloves, cinnamon, peppercorns, coriander seeds and red chillies till they give out aroma. Keep this garam masala aside. In the same oil add rice till it becomes chalky white. Grind both to a paste.
  3. Roast tomatoes on the flame directly to char the skin. Peel the skin and chop them finely.
  4. In a kadai/ pan take another 1 teaspoon oil and fry 2 chopped onions till brown. Add the grated coconut and roast it till golden. Add the chopped tomatoes and fry them well for 5 minutes.
  5. Add khuskhus and saunf/ aniseeds (the colour of the aniseeds should be retained and should not turn roasted brown to help retain the fresh flavour) and switch off the flame. Grind to a coarse paste.
  6. Grind to a paste separately the roasted garam masala and rice.
  7. Heat the remaining oil and add the remaining two chopped onions. Fry them to a brown colour.
  8. Add garlic –ginger paste and fry well.
  9. Add the marinated chicken and fry for 5 minutes.
  10. Add the garam masala+ rice (step 2 above)paste and 2 cups of water and cook till the chicken is almost done.
  11. Add the coconut paste and cook till the chicken is done. Add sugar and mix well.
  12. Garnish with coriander leaves.
  13. Can be eaten with Chapati, roti, paratha, breads, fried rice, boiled rice or Pulav.

 

raw chicken pieces

Chicken Kolhapuri