Kolhapuri Chicken
This fiery Kolhapuri Chicken features tender chicken pieces cooked in a rich, aromatic gravy. A special homemade spice blend gives this dish its characteristic deep red color and intense flavor. Perfect for those who enjoy a truly spicy Indian curry.
Оригинална рецепта от Forkin
- Общо време
- 1 ч 5 мин
- Порции
- 4
- Трудност
- Средна
- На порция
- 493 kcal
Информация за алергени: може да съдържа сусам. Ако имате алергия, винаги проверявайте опаковките на съставките.
Подготовка
Съставки
Съставки
- 600 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
- 2 с.л.ginger garlic paste
- 0,5 ч.л.turmeric powder
- 1 ч.л.salt
- 1 бр.yellow onion, finely chopped
- 2 бр.tomato, pureed
- 0,5 чашаwater
- 2 с.л.coriander leaf, chopped, for garnish
- 3 с.л.oil
kolhapuri masala
- 8 бр.dried red chili, stemmed
- 2 с.л.coriander seed
- 1 с.л.cumin seed
- 1 ч.л.black peppercorn
- 6 бр.clove
- 1 бр.cinnamon stick, 1-inch piece
- 3 бр.green cardamom pod
- 1 бр.star anise
- 1 ч.л.fennel seed
- 1 с.л.sesame seed
- 2 с.л.grated coconut, dry
Оборудване
spice grinder · dry pan · large pot · cutting board · knife
Начин на приготвяне
Стъпка по стъпка
- 1
In a dry pan over medium-low heat, roast the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, green cardamom pods, star anise, and fennel seeds until fragrant, about 2-3 minutes. Remove from pan and set aside.
Около 3 мин
Бележка на готвача: Ensure not to burn the spices; they should be aromatic, not smoking.
- 2
In the same pan, dry roast the sesame seeds and dry grated coconut separately until lightly golden, about 1-2 minutes. Combine all roasted spices.
Около 3 мин
Бележка на готвача: Coconut and sesame seeds burn quickly, so watch them closely.
- 3
Allow the roasted spices to cool completely, then grind them into a fine powder in a spice grinder or blender. This is your Kolhapuri masala.
Около 5 мин
Бележка на готвача: Grinding cooled spices prevents them from becoming oily.
- 4
Marinate the chicken pieces with ginger garlic paste, turmeric powder, and salt. Let it rest for at least 15 minutes.
Около 15 мин
Бележка на готвача: For best results, marinate for 30 minutes to an hour.
- 5
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown, about 8-10 minutes.
Около 10 мин
Бележка на готвача: Properly browning the onions adds depth of flavor to the curry base.
- 6
Add the marinated chicken to the pot and sear for 5-7 minutes until lightly browned on all sides.
Около 7 мин
- 7
Stir in the pureed tomato and the prepared Kolhapuri masala. Cook for 5 minutes, stirring occasionally, until the oil starts to separate from the mixture.
Около 5 мин
Бележка на готвача: Cooking until the oil separates indicates the spices are well-cooked and flavors have melded.
- 8
Pour in the water, bring the curry to a simmer, then cover and cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through.
Около 20 мин
Бележка на готвача: Adjust water quantity to achieve desired gravy consistency.
- 9
Garnish with fresh chopped coriander leaves before serving.
Около 2 мин
На порция
Хранителни стойности
- Калории
- 492,6kcal
- Белтъчини
- 41,7g
- Въглехидрати
- 11,2g
- Мазнини
- 31,6g
- Фибри
- 4,7g
- Захари
- 3,8g
Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.
Съхранете го добре
Store leftover Kolhapuri Chicken in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until heated through.