This is a popular Maharastrian dish from the land of spices Kolhapur.This is a fiery dish which will leave you asking for more if you like spicy food.My better half is from Mumbai and he loves most of the dishes from his state.And most importantly this recipe doesn't have any garam masala for those who dislike strong garam masala flavour.I surfed the net for the recipe,found several recipes,shortlisted and finalized this recipe as it appealed authentic.And I bet this recipe is a keeper.I ignored adding red chilly powder,coriander powder and turmeric powder in the final step but I feel it can be added as it will blend well with the masala.For extra punch you may also add 2 tbsp of ghee or butter.
Recipe adapted from : here
Ingredients for the marinade :
Chicken - 1 kg
Coriander leaves -1 bunch
Green chillies - 4-5
Salt - to taste
Ingredients for the Kolhapuri masala:
Coriander seeds -2 tsp
Sesame seeds -2 tsp
Khus Khus -2 tsp
Kashmiri red chillies -7-8
Dry coconut -1/2 part of a coconut
Oil - 3 tbsp
Coriander powder -1 tsp
Chilly powder -1 tsp
Turmeric powder -1/4 tsp
- Clean the chicken well,grind the ingredients mentioned under the marinade to a fine paste.
- Marinate it to the the chicken for 20-25 minutes.
- Smoke the dry coconut and 1 onion directly on the flame until the outer cover turns black.
- Remember to invert the coconut and smoke it insides also.
- I used a papad roasting tawa.
- Cool it,scrape the charred skin,discard it and chop it roughly.
- Dry roast coriander seeds,sesame seeds,khus khus and chillies together for a minute.
- Cool it and grind it with roasted coconut/onion to a fine paste.
- Kolhapuri masala is ready.
- Heat oil in a kadai,saute onions until light brown in colour.
- Add the Kolhapuri masala and saute it until the it leaves oil from the sides.
- Add marinated chicken,chilly powder,coriander powder and turmeric powder.
- Add salt if required,little water and close it with a lid.
- Once the boil comes,keep it low flame until it gets cooked.
- Keep the gravy thick.
- Serve it hot.