KOLHAPURI CHICKEN

Spicy chicken preparation in red gravy Preparation Time : 35-40 minutes Cooking Time : 25-30 minutes Servings : 4

Ingredients

Chicken, cut into 8 pieces 1 medium Onions 3 medium Sesame seeds (til) 2 teaspoons Poppy seeds (khuskhus/posto) 2 teaspoons Black cardamoms 2 Green cardamoms 3-4 Cinnamon 2 inch piece Cloves 3-4 Mace 1 blade Star anise 1 Dry coconut (khopra), grated 3/4 cup Ginger 2 inch piece Garlic 6-8 cloves Whole dry red chillies 6-8 Salt to taste Turmeric powder 1 teaspoon Oil 3 tablespoons Kolhapuri dry chutney 2 tablespoons

Method

Chop half the onions roughly and the remaining finely. Dry roast sesame seeds, poppy seeds, black cardamoms, green cardamoms, cinnamon, cloves, mace and star anise. Add dry grated coconut and sauté till light brown. Grind it along with ginger, garlic, whole red chillies and roughly chopped onions to a smooth paste. Marinate chicken pieces with salt and turmeric and set aside for half an hour. Heat oil in a pan and add finely chopped onion and sauté till light brown. When the onions are brown, add marinated chicken and cook on high heat. Add the Kolhapuri dry chutney to the chicken and mix well. Add the brown coconut masala paste, sauté and add one cup of water, salt to taste and continue to cook. As it begins to boil, cover and cook on low heat for eight to ten minutes till chicken is well done. Serve hot.