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Tuesday, 19 March 2013

Kolhapuri Chicken

This is all I could click. I was starving by the time I finished cooking this dish and my growling tummy just didn't allow me to take a decent photo :) But hey its KOLHAPURI CHICKEN originating from Kolhapur, Maharashtra in India. Kolhapur cuisine is known for its bold and aromatic dishes. I adapted this recipe from Chef Anish Padgaonkar, The Oberoi Mumbai recipe for Kolhapuri chicken. Its spicy and robust in flavours. And I really loved the slight taste that comes from the marinating ingredients and a touch of tomato. The flavours were very different to me the first time I tasted it. Very simple recipe to make and so full of flavours.

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You Will Need:

For Marinating the Chicken:

A kg of Chicken On Bone
2/3 Cup of Fresh Yogurt
A tsp of Turmeric Powder
1 1/2 Tsp of Red Chilli Powder
A tbsp of Ginger Garlic Paste
Juice of a Lime / 2 tbsp Vinegar
Required Salt

For Kolhapuri Masala:

A Bay Leaf
2 Cinnamon Sticks
6 Cloves
1/2 tsp of Crushed Pepper Corns
2 tsp Grated Coconut
2 Medium Onions, Roughly Chopped
1 Large Tomato, Roughly Chopped
2 tbsp Gingelly Oil

Other Ingredients:

1 Finely Chopped Onion
3 tbsp Gingelly Oil
Chopped Coriander Leaves

The Cooking:

Mix all the ingredients for marinating the chicken and let it sit for 30 – 40 min.

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I used a pressure cooker to cook the chicken, but you can use a shallow pot to cook it. So heat oil and crackle the bay leaves, peppercorn and cloves. Then add the chopped onions and sauté till they turn golden brown. 

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I had a cup of leftover tomato puree from last night so I have used that. You just add the chopped tomatoes and the grated coconut. Sauté for couple of mins. Let this cool completely and transfer to a blender.

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Blend this mixture smooth adding just little water if they don’t come together to a smooth paste.

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Heat oil in the same pan. Once hot add the finely chopped onion and sauté till they brown. Then tip in the marinated chicken and cook for 5 min.

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Then add the Kolhapuri masala and check for seasoning. Cook covered on medium low heat till the chicken is tender and oil separates from the gravy.

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You don’t have to add excess water to the gravy, as the marinate has enough water in it. If you are cooking in a pressure cooker, cook on full pressure till it gives 2 sounds. Then turn the heat off.
Finally sprinkle coriander leaves and serve hot with rice or your favourite roti.
Happy Cooking!

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