Kolhapuri Chicken - Get Curried

Step 1: Prepare the Masala Base (Onion & Garlic)

Heat 1 tablespoon of oil in a pan over medium heat. Add one thinly sliced onion and fry until it turns golden brown. Add 6 roughly bashed garlic cloves and continue frying until the onions and garlic are deep brown. Transfer this mixture to a bowl and set aside.

Step 2: Roast Desiccated Coconut

In the same pan, add 1/2 tablespoon of oil and 1/2 cup of desiccated coconut. Toast on medium heat, stirring continuously, until it becomes light brown. Ensure it does not burn. Add this to the bowl with the fried onions and garlic.

Step 3: Roast Dried Red Chilies

In the same pan, add 1/2 tablespoon of oil and 15-20 dried red chilies. Toast them until they become fragrant and slightly darker. Ensure good ventilation. Add the roasted chilies to the bowl with other ingredients.

Step 4: Roast Whole Spices

In the same pan, add 1/2 tablespoon of oil. Add 2 tablespoons of coriander seeds, 1 teaspoon of fennel seeds, 1 teaspoon of cumin seeds, 1/2 teaspoon of black peppercorns, and 1/2 teaspoon of fenugreek seeds. Toast these spices until they are fragrant.

Step 5: Roast Remaining Spices

Add 1 teaspoon of sesame seeds, 1 teaspoon of white poppy seeds, and 1 inch of roughly cracked cinnamon stick to the pan. Continue toasting until all spices are fragrant. Transfer this mixture to the bowl with the other roasted ingredients.

Step 6: Grind the Masala

Allow the entire roasted spice mixture to cool down completely to room temperature. Transfer all ingredients from the bowl into a grinder. Add 1/2 teaspoon of salt, 1/4 teaspoon of turmeric powder, and 1 small piece of tamarind. Add 1/4 cup of water and grind everything into a very smooth and fine paste.

Step 7: Cook the Masala

Heat 2 tablespoons of oil in a clean pan. Add the prepared Kolhapuri masala paste. Sauté the masala on medium heat, stirring frequently, until the oil starts to release from the sides of the paste.

Step 8: Add Tomatoes

Add 2 medium finely chopped tomatoes to the cooking masala. Mix well and cook until the tomatoes become soft.

Step 9: Simmer Gravy

Add 1/2 cup of water to the masala and bring it to a boil.

Step 10: Marinate Chicken

While the gravy is simmering, take 500g of chicken pieces in a bowl. Add 1/2 teaspoon of salt and 1/4 teaspoon of turmeric powder. Mix well to coat the chicken and let it marinate for 5-7 minutes.

Step 11: Cook Chicken

Add the marinated chicken pieces to the boiling gravy. Stir well to combine. Cover the pan with a lid and cook for 12-15 minutes on medium heat, or until the chicken is tender and cooked through.

Step 12: Garnish and Serve

Once the chicken is cooked, garnish with 2 tablespoons of freshly chopped coriander leaves. Serve hot.

• Ensure good ventilation (open windows or exhaust fan) when roasting chilies as they can be very pungent.

• Follow the detailed measurements in the description box for authentic results.

• Do not burn the spices during roasting; toast them until fragrant and lightly colored.

• Roast spices individually or together based on similar cooking times.