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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A spicy chicken curry that comes from the Indian state of Maharashtra. Hot and spicy and very yummy! I personally like to add even more chili and make it even spicier! Ingredients:
1 kg whole chicken, cut into pieces |
2/3 cup yogurt |
1 teaspoon turmeric powder |
4 teaspoons red chili powder |
1 teaspoon garlic paste |
1 teaspoon lime juice |
2 teaspoons corn oil or 2 teaspoons peanut oil |
1 bay leaf |
2 pieces cinnamon |
6 cloves |
1/2 teaspoon crushed black pepper |
2 medium onions, chopped |
2 teaspoons flaked desiccated coconut |
1 large tomato, chopped |
2 teaspoons oil |
2 teaspoons cilantro, chopped |
salt, to taste |
Directions:
1. Mix turmeric powder, red chili powder, garlic paste, salt and lime juice with yogurt.
2. Add the chicken pieces to the mixture and marinate for half an hour.
3. Heat oil in pan. Add bay leaf, cinnamon, cloves. black pepper and chopped onions. Saute till onions turn translucent.
4. Add coconut flakes and stir till they turn very light brown .
5. Add tomatoes. Cook for 10 minutes.
6. Cool the mixture and puree it to get the Kolhapur masala.
7. In another pan, heat oil and add the marinated chicken to it along with the marinade. Cook for 25 minutes on low heat. Stir frequently.
8. Add the pureed paste and simmer on low flame for 5 minutes.
9. Garnish with chopped cilantro and serve hot with rice or tandoori roti.
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