Kolhapuri Chicken

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 10: Garnish and Serve

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

• Ensure good ventilation (open windows or exhaust fan) when roasting red chilies, as the fumes can be very strong.

• Do not over-boil the eggs for the kofta, as it can create a gray ring around the yolk, which is ferrous oxide and can be unappetizing.

• Adjust the amount of red chilies to your preferred spice level.

• For a milder version, reduce the quantity of red chilies.

• You can use other types of meat like mutton or paneer for a vegetarian option, adjusting cooking times accordingly.