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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.

Оригинальный рецепт от Forkin

Общее время
1 ч 5 мин
Порции
4
Сложность
Средне
На порцию
493 kcal

Информация об аллергенах: может содержать кунжут. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Kolhapuri Chicken

Подготовка

Ингредиенты

Ингредиенты

  • 600 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
  • 2 ст. л.ginger garlic paste
  • 0,5 ч. л.turmeric powder
  • 1 ч. л.salt
  • 1 шт.yellow onion, finely chopped
  • 2 шт.tomato, pureed
  • 0,5 стаканwater
  • 2 ст. л.coriander leaf, chopped, for garnish
  • 3 ст. л.oil

kolhapuri masala

  • 8 шт.dried red chili, stemmed
  • 2 ст. л.coriander seed
  • 1 ст. л.cumin seed
  • 1 ч. л.black peppercorn
  • 6 шт.clove
  • 1 шт.cinnamon stick, 1-inch piece
  • 3 шт.green cardamom pod
  • 1 шт.star anise
  • 1 ч. л.fennel seed
  • 1 ст. л.sesame seed
  • 2 ст. л.grated coconut, dry

Инвентарь

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

Приготовление

Шаг за шагом

  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.

    Около 3 мин

    Совет повара: 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.

    Около 3 мин

    Совет повара: 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.

    Около 5 мин

    Совет повара: 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.

    Около 15 мин

    Совет повара: 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.

    Около 10 мин

    Совет повара: 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.

    Около 7 мин

  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.

    Около 5 мин

    Совет повара: 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.

    Около 20 мин

    Совет повара: Adjust water quantity to achieve desired gravy consistency.

  9. 9

    Garnish with fresh chopped coriander leaves before serving.

    Около 2 мин

На порцию

Пищевая ценность

72%Оценка
Калории
492,6kcal
Белок
41,7g
Углеводы
11,2g
Жиры
31,6g
Клетчатка
4,7g
Сахара
3,8g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

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

Разогрев

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