First keep ready all ingredients mentioned in 1st ingredient group, then in a pressure cooker take chicken pieces then add salt , chopped onion, grounded Ginger, garlic, turmeric powder and add water (1/2 to chicken pieces quantity measure water with same bowl used for measuring chicken pieces)
Pressure cook the chicken for 2-3 whistles (approximately 10 minutes) in medium flame or until the chicken is cooked well. Once the pressure is released open the cooker. Make sure chicken pieces cooked well by pressing.
Now separate the boiled chicken and chicken stock (water), you can add this stock to chicken sukka masala if you want to make it a little bit thin.
How to make Kolhapuri masala at home?Now, its time to make our secret ingredientWhich gives amazing flavour to our Kolhapuri masala for chicken curry or gravy.Add and saute sesame seeds, coriander seeds, green chilli, cinnamon, cloves, cumin seeds, cardamom, star anise, poppy seeds (optional), and bay leaf for 1 minute on low flame.
Once it releases its Aroma turn off the flame.
Add grated coconut in it and blend it in a blender Finley like below photo.Once you use this homemade Kolhapuri masala. You will always prefer it to the ready-made chicken masala.
Further heat oil in a kadhai, add onion paste, and cook it till it turns light golden brown.
Now add ginger garlic paste into it and cook it for 2 minutes.
Add our own made secret kolhapuri masala with grated coconut. Cook it on low flame ( otherwise it will get burned) for up to 2 minutes.
Future adds coriander and pudina leaves paste. Mix it well and cook for another 2 minutes
When oil started oozes out from the masala.
Add red chilli powder, Garam masala, and salt mix it well, then cook it on low flame for a minute.
Once it cook's well and start leaving oil, add tomato puree and cook for 4-5 minutes.
When oil starts gathering at the edge of the kadhai.
Now finally add boiled chicken pieces into it.
Mix it gently, chicken is already cooked, if you hurried then bones may separate from chicken pieces. if you want masala a little bit thin, add chicken stock (water) which we kept aside in step 2. Cook it for 4-5 minutes on low flame.
Your chicken kolhapuri sukka is ready to serve, garnish it with chopped coriander leaves.You can serve this chicken kolhapuri sukka with chapati, roti, naan with rice, or biryani rice.