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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 5 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 493 kcal
Alerjen bilgisi: susam içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 600 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
- 2 yemek kaşığıginger garlic paste
- 0,5 çay kaşığıturmeric powder
- 1 çay kaşığısalt
- 1 adetyellow onion, finely chopped
- 2 adettomato, pureed
- 0,5 su bardağıwater
- 2 yemek kaşığıcoriander leaf, chopped, for garnish
- 3 yemek kaşığıoil
kolhapuri masala
- 8 adetdried red chili, stemmed
- 2 yemek kaşığıcoriander seed
- 1 yemek kaşığıcumin seed
- 1 çay kaşığıblack peppercorn
- 6 adetclove
- 1 adetcinnamon stick, 1-inch piece
- 3 adetgreen cardamom pod
- 1 adetstar anise
- 1 çay kaşığıfennel seed
- 1 yemek kaşığısesame seed
- 2 yemek kaşığıgrated coconut, dry
Ekipman
spice grinder · dry pan · large pot · cutting board · knife
Hazırlanışı
Adım adım
- 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 7 dk.
- 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 20 dk.
Aşçının notu: Adjust water quantity to achieve desired gravy consistency.
- 9
Garnish with fresh chopped coriander leaves before serving.
Yaklaşık 2 dk.
Porsiyon başına
Besin değerleri
- Kalori
- 492,6kcal
- Protein
- 41,7g
- Karbonhidrat
- 11,2g
- Yağ
- 31,6g
- Lif
- 4,7g
- Şeker
- 3,8g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.