I felt that now that Chennai has been conquered it was time to come closer home.So this time the experiment was with the Kolhapuri version of Chicken named Chicken Kolhapuri.
After scanning the net for few recipes I finally settled for the one that looked simpler and went ahead.
Kolhapuri chicken or for that matter any kolhapuri dish has the characteristic Kolhapuri masala added to it .
RECIPE :
In a large mixing bowl, combine the yogurt along with the spices (salt, turmeric, cumin powder, coriander powder and ½ tsp red chili powder). Mix well to combine and add the chicken pieces. Cover with plastic wrap and let marinate for at least 4-6 hours in the refrigerator. If possible, overnight works best.(I had only one hour to marinate the chicken )
In a large deep skillet on medium heat, add 1 tbsp of oil. Add the whole spices (bay leaves, cloves, black peppercorns, cardamom pods and cinnamon stick). Stir fry for 2-3 minutes until fragrant and then add the onions. Stir fry the onions until slightly browned and then add the grated coconut, ginger and garlic. Stir fry for another 3-4 minutes and then add the chopped tomatoes. Reduce the heat and let simmer for 10 minutes. Next, remove from the heat and set aside to cool. When the mixture has cooled, puree into a smooth thick paste. This mixture is known as Kohlapuri masala.
Add the remaining oil to the skillet and when hot (medium high heat), carefully add the chicken along with marinade to the pan. Add the Kohlapuri masala, kala or garam masala and remaining red chili powder. Stir well to combine, cover, reduce the heat and let simmer 10-12 minutes or until the chicken is thoroughly cooked yet moist and tender .
In a large deep skillet on medium heat, add 1 tbsp of oil. Add the whole spices (bay leaves, cloves, black peppercorns, cardamom pods and cinnamon stick). Stir fry for 2-3 minutes until fragrant and then add the onions. Stir fry the onions until slightly browned and then add the grated coconut, ginger and garlic. Stir fry for another 3-4 minutes and then add the chopped tomatoes. Reduce the heat and let simmer for 10 minutes. Next, remove from the heat and set aside to cool. When the mixture has cooled, puree into a smooth thick paste. This mixture is known as Kohlapuri masala.
Add the remaining oil to the skillet and when hot (medium high heat), carefully add the chicken along with marinade to the pan. Add the Kohlapuri masala, kala or garam masala and remaining red chili powder. Stir well to combine, cover, reduce the heat and let simmer 10-12 minutes or until the chicken is thoroughly cooked yet moist and tender .
It was the first time that Chicken marinated with dahi was prepared at home .And it gives a delicious new dimension to chicken.With some help from the Mom I eventually managed to come up with a pretty decent chicken curry.Made some mistakes which need to be rectified next time..but nevertheless chicken tastes better when u prepare it yourself :-)
This is what the end result looked like .........
