Kolhapuri Chicken

下ごしらえ

材料

作り方

手順

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.

   約3 分

   調理のヒント： 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.

   約3 分

   調理のヒント： 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.

   約5 分

   調理のヒント： 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.

   約15 分

   調理のヒント： 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.

   約10 分

   調理のヒント： 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.

   約7 分

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.

   約5 分

   調理のヒント： 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.

   約20 分

   調理のヒント： Adjust water quantity to achieve desired gravy consistency.

9. 9

   Garnish with fresh chopped coriander leaves before serving.

   約2 分