Chicken Kohlapuri

SpicySpicy Served HotServed Hot
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Servings: 6 Preparation time:
Ingredients:
  • Chicken, Meat And Skin And Giblets And Neck, Raw, Boneless Chicken Chicken 1 kg
  • (Marinate this chicken pieces with):
  • Ginger Paste, Puree, Ginger Paste 1/2 tbsp
  • Ginger Garlic Paste, Garlic Paste 1/2 tbsp
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch Chili Powder 1.5 tsp
  • Garam Masala Powder, NITU DIDIs garam masala powder Garam Masala 1 tsp
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric 1/4 tsp
  • Lemons, Raw, With Peel, Lime, Lemon Lemon( juice: of half a lemon)
  • Salt, Common Salt, Rock Salt, Table Salt Salt ( as required)
  • (Keep this aside for 30 minutes or more)
  • Canola Oil, Vegetable Oil, Cooking Oil 3 tbsp
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi Cardamom 2
  • Cloves, Ground, Clove, Lavang Cloves 3
  • Pepper corns 1/2 tsp
  • Chakra Phool Star Anise, Star Anise 1
  • Bay Leaf, Tej Patta Bay leaf 1
  • (Heat the oil and add these whole garam masala and let it be on a low flame for a few seconds)
  • TO TEMPER:
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed Cumin seeds 1 tsp
  • Coriander Seeds, Hara Dhaniya Coriander Seeds 2 tsp
  • Til Sesame Seed, Gingelly Sesame seeds 1 tsp
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods Garlic 4 cloves (minced)
  • Coconut , Raw, Fresh (Grated) Coconut 2 tbsp
  • Onions, Raw, Onion Onions (sliced)3
  • (Saute till it slightly changes colour.)

Instructions (Preparation Steps):

  • Heat the oil and add these whole garam masala and let it be on a low flame for a few seconds.
  • Now add:
  • Cumin seeds: 1 tsp
  • Coriander Seeds: 2 tsp
  • Sesame seeds: 1 tsp
  • Garlic: 4 cloves minced
  • Grated Coconut: 2 tbsp
  • Saute till it slightly changes colour.
  • Now add:
  • Onions sliced: 3
  • When it is slightly browned, take off stove and let it cool.
  • Now in a blender, make puree of two tomatoes. To it, add the sauteed onion masala and make a fine paste.
  • Now we will go on to prepare the gravy.
  • Heat 2 tbsp oil and add the tomato onion paste and saute for a minute or two.
  • To it, add:
  • Red chili powder: 1.5 tsp
  • Garam masala 1/2 tsp
  • Saute on low flame till oil separates.
  • Add the marinated chicken pieces, salt and enough water and let it boil.
  • Once it boils, lower the flame and keep the lid and let it get cooked.
  • Keep stirring in between.
  • When the chicken is cooked, garnish with coriander leaves and serve with roti/chapati or even rice.

Cook's Tip:
While cooking cabbage, add a bay leaf. This will reduce the smell during cooking and also give a subtle flavor.
443 likes
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
2056 likes
Putting 3-4 cloves in sugar container will keep the ants at bay.
707 likes

 

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