Chicken kolhapuri
Chicken Kolhapuri sukka and chicken curry dishes famous for their spiciness and mouthwatering flavour. It is a very tasty and wonderful dish. Non-veg eaters eat it with great flavour. It is a favorite dish of all.
Ingredients
Ingredients for boiling Chicken (Chicken stock/soup)
- 1 kg Chicken (skinned and cut into pieces) For both recipes Chiken Sukka & Chicken curry
- 1 Onion chopped Medium sized
- ½ teaspoon Grounded Garlic 4 cloves
- ½ teaspoon Grounded Ginger 1 inch piece
- 1 teaspoon Turmeric powder
- ½ teaspoon Salt
- 2 cups Water (1/2 quantity to chicken pieces quantity measure water with the same bowl which used for measuring chicken pieces)
Ingredients for Kolhapuri Masala
- 1 cup Grated Coconut, (around 75 gms)
- 2 teaspoons Cumin seeds (Jeera)
- 2 teaspoons Sesame seeds (Til)
- 4 Cloves
- 1 inch Cinnamon (Dalchini)
- 1 teaspoon Garam masala
- 1 Bay leaf (Tez patta)
- 1 teaspoon Coriander seeds
- 1 Green chilli
- 1 Star anise (Chakra phool)
- 2 Cardamom (Elaichi)
- 2 teaspoon poppy seeds (khaskhas) (optional)
- 1½ tablespoon Red chilli powder
- ¼ cup Cooking oil
- 2 tablespoon Coriander leaves,
- 1 tablespoon Pudina (blend coriander and pudina leaves together and make its paste)
Ingredients for chicken Kolhapuri sukka / chicken curry
- 2 tablespoon Garlic Ginger paste (10-15 garlic cloves and 2 inches Ginger)
- 1 bowl Onion paste (7-8 medium-sized onions)
- ½ bowl Tomato puree/mashed Boil 4/5 medium-size tomatoes in a cooker till two whistles then at room temperature peel off tomatoes skin and grind in mixer for making puree/mash
- 1½ tablespoon Red Chilli powder
- ¼ cup Cooking oil
- Salt as per requirement
Instructions
Steps for preparing Kolhapuri chicken Sukka:
- 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.
Steps for preparing Chicken kolhapuri curry:
- Take water as the same quantity of chicken pieces (use same bowl to measure water and 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
- Separate chicken and chicken stock (soup), Keep aside chicken stock, to be added to chicken curry.
- Now repeat all the steps as per chicken kolhapuri sukka from step 3 to 16 (till adding boiled chicken to masala).
- Then add chicken stock (soup) to the chicken as to how much thin curry you want. Cook it for 4-5 minutes.And your chicken curry will be ready, garnish it with coriander leaves.
- Serve it hot as Chicken thali - kolhapuri chicken sukka - chicken curry, chapati or roti, rice, lemon, sliced onion, and raita, as perfect kolhapuri Chicken thali.
Notes
1- Instead of boiling Chicken you can marinate it. But if you used to boil chicken it will be more beneficial it not only reduces cooking time but also after boiling Chicken we get Chicken stock (soup) that gives amazing taste to Chicken kolhapuri and anyway it is healthy and good than adding water in gravy. You can even use the stock as a chicken soup for kids.
2 - If possible use bedgi red chilli or kashmiri red chilli powder as it gives a bright red colour to the dish and not much spicy.
3 - Roast all kolhapuri masala ingredients on low flame and let it cool completely before grinding, do not add any water while grinding masala.
4 - Chicken is found in plenty of protein which is beneficial for your health as well as protein helps in increasing your health and beauty. Chicken is also rich in phosphorus which not only makes your teeth strong but also keeps your nervous system, kidney and liver healthy which is very important for you.