Siirry sisältöön
Forkin
Kaikki reseptit
Main CourseDinner

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.

Alkuperäinen resepti: Forkin

Kokonaisaika
1 t 5 min
Annoksia
4
Vaikeustaso
Keskitaso
Annosta kohti
493 kcal

Allergeenitiedot: saattaa sisältää seuraavia: seesami. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Kolhapuri Chicken

Esivalmistelut

Ainesosat

Ainesosat

  • 600 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
  • 2 rklginger garlic paste
  • 0,5 tlturmeric powder
  • 1 tlsalt
  • 1 kplyellow onion, finely chopped
  • 2 kpltomato, pureed
  • 0,5 kuppiwater
  • 2 rklcoriander leaf, chopped, for garnish
  • 3 rkloil

kolhapuri masala

  • 8 kpldried red chili, stemmed
  • 2 rklcoriander seed
  • 1 rklcumin seed
  • 1 tlblack peppercorn
  • 6 kplclove
  • 1 kplcinnamon stick, 1-inch piece
  • 3 kplgreen cardamom pod
  • 1 kplstar anise
  • 1 tlfennel seed
  • 1 rklsesame seed
  • 2 rklgrated coconut, dry

Välineet

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

Valmistusohje

Vaihe vaiheelta

  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.

    Noin 3 min

    Kokin vinkki: 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.

    Noin 3 min

    Kokin vinkki: 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.

    Noin 5 min

    Kokin vinkki: 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.

    Noin 15 min

    Kokin vinkki: 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.

    Noin 10 min

    Kokin vinkki: 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.

    Noin 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.

    Noin 5 min

    Kokin vinkki: 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.

    Noin 20 min

    Kokin vinkki: Adjust water quantity to achieve desired gravy consistency.

  9. 9

    Garnish with fresh chopped coriander leaves before serving.

    Noin 2 min

Annosta kohti

Ravintoarvot

72%Pisteet
Kalorit
492,6kcal
Proteiini
41,7g
Hiilihydraatit
11,2g
Rasva
31,6g
Kuitu
4,7g
Sokeri
3,8g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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