INGREDIENTS :
For Making Masala :
Dry coconut : 4 to 5 tsps
Cinnamon sticks
: 3
Black cardamom : 2
Cumin seeds : 2tsps
Cloves : 10
Black pepper corns:10-12
Blade mace : 1
Sesame seeds : 4tsps
Poppy seeds (Optional)
: 1 tbsp
Red chillies : 8
Chicken : 700 gms
Onions : 2 medium
Tomato : 2
Cashew nuts : 5 or 6
Oil : 3tbsps
Ginger garlic paste : 2tbsps
Salt to taste
Red chilli powder :
2tsps
Turmeric : 1/4tsp
Dhaniya powder :
2tsps
Garam masala powder : 1 ½ tsp
Coriander leaves
chopped : 2tsps
PREPARATION :
- Make a paste of cashewnuts and tomatoes.
- . Dry roast 4 to 5 tsps of grated dry coconut, 3 cinnamon sticks, 2 black cardamom, 2 tsps
of cumin seeds, 10 cloves, 10-12 pepper corns,
1 blade mace 4tsps of sesame seeds, 1tbsp
of poppy seeds (optional), 8 red chillies
in a pan and set aside to cool.(Add ingredients one by one, add sesame and poppy seeds at the end.)
- Grind the roasted spices to a fine paste without
adding water.
- Marinate chicken with half
of the ground masala.
- Heat 3 tbsps of oil in a pan, add finely chopped onion and sauté till
golden brown. Add 2 tablespoons of
ginger & garlic paste and stir well.
- Add cashew & tomatoes paste and stir well, later add turmeric to it.
- After 5 minutes add
marinated chicken and add salt, red chilli powder ( according to your spicy
level) dhaniya powder and keep stirring it.
- Add 1 cup of water and cook
on medium flame. After 10 mins add rest of ground masala and mix it well, at the
end add garam masala.
- Make sure the curry consistency is thick.
- Check the seasoning and add chopped coriander leaves.
- Serve hot with steamed rice or roti.
- Adding cream is optional and if you like can add 2 tsps of cream to your chicken kolhapuri.
-
Whisk the yogurt, adding a little water if desired. Add onion and tomato pieces and combine well. Season With Salt and pepper to taste and add the cumin powder. Pour into a serving bowl and garnish with coriander leaves.
