Wednesday, 26 March 2014

Kolhapuri Chicken/ Masala Chicken curry



Kolhapuri Chicken/ Masala Chicken curry
 A spicy chicken curry.
 
Kolhapuri Chicken/ Masala Chicken Curry
Kolhapuri Chicken/ Masala Chicken Curry



Disclaimer: This is not an authentic Kolhapuri chicken curry, as there is no oil floating  on the top of the curry. Neither is it a curry that will burst your head, but still spicy enough to tingle your taste bud 

 Whether Chilies( contain more vitamin C than an orange)  have any health benefits are not they are still my favorite, However  they can make or break your dish, add too much and it will mask all the flavors.

  So here’s a recipe full of flavors yet very balanced, there’s  juicy tender chicken and wonderfully flavored chicken stock, which will take your curry experience to an all new level  I promise!



Serves:  4

Ingredients:

Chicken( on the bone) – 500 g
2 Large onions
2 Tomato’s
Ginger-size of one 1 garlic clove
Garlic- 3 cloves
Dalchini-1no
Clove- 2
Til/ Sesame seeds- 2 tsp
Green Cardamom-1
Fresh coconut – 2 tsp
Coriander powder- 1 tsp
Fresh coriander- small bunch or a hand full
Kaju / Cashew nuts- 2


Whole red Chilly – 1 or
Kashmiri red Chilly powder- 1tsp or
Kolhapuri Chutney – 1 tsp.

Oil for deep frying onions plus more for cooking.


Step 1:
Pressure cook chicken (along with water enough to cover the chicken about 1and ½ cup) and salt to taste. One to two whistles.  Once the pressure settles, remove the chicken and the stock, leave aside.

Step 2:
Masala

1. Fry sliced onions, keep aside (2 big onions)
2. Roast whole garam masala on a tawa for 2 Min ( till golden and fragrant), keep aside
Roasted  whole garam masala
Roasted Masala

3. Combine all the above ingredients, ginger garlic, coriander, whole red chilly (if using), cashew nuts, tomatoes and blend to make a thin paste (add a little water if required)
Masala paste
Masala


 Method:
    1. Sauté the masala in  3 tbsp. of oil in a pressure cooker till brown and till oil begins to separate, add salt to taste and Kashmiri red chili powder ( skip this if you don’t want it spicy) and cook for 2 whistles ( to get rid of the raw taste, adding a little chicken stock from step1 )
    2.To the pressure cooker with masala add the chicken pieces and remaining stock, cook for one more whistle, garnish with freshly chopped coriander and some lemon juice just before serving. Tastes great on its own or with some rice and dahi kanda( onion raita).


Masala Chicken curry with rice
Masala Chicken curry with rice


Notes:

You can add only a spoon full of stock to the masala and transform it to a gravy dish rather than a curry
If using boneless chicken skip the step 1, and add water to cook the masala or use a stock cube.
Don’t have a pressure cooker, just sauté  till a nice brown color and simmer for 15min.