Step-by-Step Instructions

1. 1.Prepare Kolhapuri Masala - Roast Onions & Garlic

   Heat 1 tbsp oil in a pan on moderate heat. Thinly slice 1 onion and add to the hot oil. Fry until nice and golden brown. Roughly bash 5-6 cloves of garlic and add to the pan. Continue frying onions and garlic until they become deep brown. Transfer to a bowl.

2. 2.Roast Desiccated Coconut

   In the same pan, add 1/2 cup desiccated coconut and 1 tsp oil. Toast until it becomes nice and light brown in color, ensuring it does not burn. Transfer to the bowl with onions and garlic.

3. 3.Roast Red Chilies

   In the same pan, add 1 tsp oil and 15-20 Lavangi Kolhapuri Mirchi (red chilies). Toast the chilies. Ensure good ventilation (open windows or exhaust fan) as the fumes can be strong. Transfer to the bowl.

4. 4.Roast Coriander Seeds

   In the same pan, add 1 tsp oil and 2-3 tbsp coriander seeds. Toast until nice and toasted. Transfer to the bowl.

5. 5.Roast Whole Spices

   In the same pan, add 1 tsp oil, 1 tsp fennel seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 1 tsp fenugreek seeds, 1 tsp sesame seeds, 1 tsp white poppy seeds, and 1 small stick of roughly cracked cinnamon. Toast until fragrant, ensuring they do not burn. Transfer to the bowl.

6. 6.Cool and Grind Masala

   Mix all the roasted ingredients in the bowl and let them cool down completely to room temperature (approx. 10 minutes). Transfer the cooled mixture to a mixer grinder. Add salt to taste, 1 tsp turmeric, and 1 tbsp tamarind. Add a little water as needed and grind into a very smooth and fine paste. Transfer the Kolhapuri Masala paste to a bowl.

7. 7.Marinate Chicken

   Take 500-750g chicken pieces. Marinate with salt to taste and 1 tsp turmeric powder. Mix well and let it sit for 5-7 minutes.

8. 8.Cook the Curry Base

   Heat 2-3 tbsp oil in a pan. Add the prepared Kolhapuri Masala paste. Sauté the spice mix until the oil starts releasing from the sides. Add 2 finely chopped tomatoes and cook until the tomatoes become nice and soft. Add approximately 1/2 cup water to help the tomatoes cook further and allow the mixture to boil.

9. 9.Add Chicken and Simmer

   Add the marinated chicken pieces to the boiling curry. Add some more water (approx. 1/2 cup) to adjust the consistency. Stir well, cover, and cook for 12-15 minutes until the chicken is nice and soft.

10. 10.Garnish and Serve

    Chop 1/4 cup fresh coriander leaves. Add the chopped coriander to the chicken curry. Serve hot.