How to Make Appetizing Kolhapuri Hot And Spice Chicken Recipe With Kolhapuri Masalas

Kolhapuri Hot And Spice Chicken Recipe With Kolhapuri Masalas.

You can have Kolhapuri Hot And Spice Chicken Recipe With Kolhapuri Masalas using 23 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Kolhapuri Hot And Spice Chicken Recipe With Kolhapuri Masalas

1. It's 12 1 of Chicken cut into pieces.
2. Prepare 5 tablespoons of Chillies Whole Dry.
3. You need 3 - 4 of chillies Dried red.
4. It's 3 of Onion chopped medium.
5. You need 2 teaspoons of Ginger paste.
6. Prepare 2 teaspoons of Garlic paste.
7. It's 1/4 teaspoon of Turmeric powder.
8. You need a pinch of Nutmeg grated.
9. It's 1 teaspoon of chutney Kolhapuri dry.
10. It's to taste of Salt.
11. You need 2 tablespoons of coriander leaves Fresh chopped.
12. You need 1 tablespoon of Sesame seeds (til).
13. Prepare 2 tablespoons of Poppy seed (khuskhus) paste.
14. Prepare 6 - 8 of Black peppercorns.
15. You need 1 teaspoon of Caraway seed (shahi jeera) powder.
16. Prepare 1 tablespoon of Cumin seeds.
17. Prepare 1 inch of Cinnamon piece.
18. It's 3 - 4 of cardamom Green.
19. Prepare 1 of cardamom Black.
20. You need 4 - 5 of Clove.
21. You need 1 of Mace blade.
22. It's 1/4 of coconut Dried ( khopra) grated.
23. Prepare 8 - 10 of chillies Bedgi whole dry.

Kolhapuri Hot And Spice Chicken Recipe With Kolhapuri Masalas step by step

1. For the masala paste, dry-roast the sesame seeds, poppy seeds, peppercorns, caraway seeds, cumin seeds, cinnamon, green cardamoms, black cardamom, cloves, mace, dried coconut and Bedgi chillies separately. Cool and grind with a little water to a fine paste. Heat the oil in a pressure cooker; add the red chillies, sauté for a few seconds, remove from heat and reserve for garnishing. Add the onions to the same oil and sauté till golden brown..
2. Add the ginger paste and garlic paste and cook over medium heat for a few seconds. Stir in the ground paste and cook for three or four minutes over medium heat, stirring frequently. Add the chicken, mix well and cook over high heat, stirring continuously, for two or three minutes. Add half a cup of water and continue cooking over medium heat for three or four minutes, stirring frequently. Add the turmeric powder, grated nutmeg, Kolhapuri dry chutney and salt. Seal the cooker with the lid and....
3. Remove the lid when the pressure has reduced. The masala should be quite thick and dry. Serve hot, garnished with coriander leaves and fried chillies..