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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 5 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 493 kcal
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Przygotowanie stanowiska
Składniki
Składniki
- 600 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
- 2 łyżkaginger garlic paste
- 0,5 łyżeczkaturmeric powder
- 1 łyżeczkasalt
- 1 szt.yellow onion, finely chopped
- 2 szt.tomato, pureed
- 0,5 szklankawater
- 2 łyżkacoriander leaf, chopped, for garnish
- 3 łyżkaoil
kolhapuri masala
- 8 szt.dried red chili, stemmed
- 2 łyżkacoriander seed
- 1 łyżkacumin seed
- 1 łyżeczkablack peppercorn
- 6 szt.clove
- 1 szt.cinnamon stick, 1-inch piece
- 3 szt.green cardamom pod
- 1 szt.star anise
- 1 łyżeczkafennel seed
- 1 łyżkasesame seed
- 2 łyżkagrated coconut, dry
Sprzęt
spice grinder · dry pan · large pot · cutting board · knife
Sposób przygotowania
Krok po kroku
- 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.
Około 3 min
Wskazówka kucharza: 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.
Około 3 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 15 min
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: 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.
Około 7 min
- 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.
Około 5 min
Wskazówka kucharza: 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.
Około 20 min
Wskazówka kucharza: Adjust water quantity to achieve desired gravy consistency.
- 9
Garnish with fresh chopped coriander leaves before serving.
Około 2 min
Na porcję
Wartości odżywcze
- Kalorie
- 492,6kcal
- Białko
- 41,7g
- Węglowodany
- 11,2g
- Tłuszcz
- 31,6g
- Błonnik
- 4,7g
- Cukry
- 3,8g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.