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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.

Una recepta original de Forkin

Temps total
1 h 5 min
Racions
4
Dificultat
Mitjana
Per ració
493 kcal

Informació sobre al·lèrgens: pot contenir sèsam. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Kolhapuri Chicken

Preparació prèvia

Llista d’ingredients

Llista d’ingredients

  • 600 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
  • 2 csginger garlic paste
  • 0,5 ctturmeric powder
  • 1 ctsalt
  • 1 uyellow onion, finely chopped
  • 2 utomato, pureed
  • 0,5 tassawater
  • 2 cscoriander leaf, chopped, for garnish
  • 3 csoil

kolhapuri masala

  • 8 udried red chili, stemmed
  • 2 cscoriander seed
  • 1 cscumin seed
  • 1 ctblack peppercorn
  • 6 uclove
  • 1 ucinnamon stick, 1-inch piece
  • 3 ugreen cardamom pod
  • 1 ustar anise
  • 1 ctfennel seed
  • 1 cssesame seed
  • 2 csgrated coconut, dry

Estris

spice grinder · dry pan · large pot · cutting board · knife

Elaboració

Pas a pas

  1. 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.

    Uns 3 min

    Nota de cuina: Ensure not to burn the spices; they should be aromatic, not smoking.

  2. 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.

    Uns 3 min

    Nota de cuina: Coconut and sesame seeds burn quickly, so watch them closely.

  3. 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.

    Uns 5 min

    Nota de cuina: Grinding cooled spices prevents them from becoming oily.

  4. 4

    Marinate the chicken pieces with ginger garlic paste, turmeric powder, and salt. Let it rest for at least 15 minutes.

    Uns 15 min

    Nota de cuina: For best results, marinate for 30 minutes to an hour.

  5. 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.

    Uns 10 min

    Nota de cuina: Properly browning the onions adds depth of flavor to the curry base.

  6. 6

    Add the marinated chicken to the pot and sear for 5-7 minutes until lightly browned on all sides.

    Uns 7 min

  7. 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.

    Uns 5 min

    Nota de cuina: Cooking until the oil separates indicates the spices are well-cooked and flavors have melded.

  8. 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.

    Uns 20 min

    Nota de cuina: Adjust water quantity to achieve desired gravy consistency.

  9. 9

    Garnish with fresh chopped coriander leaves before serving.

    Uns 2 min

Per ració

Nutrició

72%Puntuació
Calories
492,6kcal
Proteïnes
41,7g
Hidrats de carboni
11,2g
Greixos
31,6g
Fibra
4,7g
Sucre
3,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Kolhapuri Chicken in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until heated through.