Recipe for Chicken Kolhapur
This is a recipe I learnt from my wife who is vegetarian by the way! Well, she cooks it for me and does not even taste it but it always turns out the tops. It is a somewhat laborious recipe but is definitely worth the effort. Oh yes, its an Indian chicken recipe. Goes well with Naan or bread ideally but is fine with rice also.
So here's what you need
1 kg chicken
2/3 cup yoghurt
1 tsp turmeric powder
2 tsp red chilli
1 tsp garlic paste
salt to taste
1 tsp lime juice
2 tsp oil
1 bay leaf
2 pieces cinnamon
6 pieces cloves
1/2 tsp crushed black pepper
2 medium onions
2 tsp grated coconut
1 large cut tomato
2 tsp oil
1 tsp coriander leaves
And this is how it is cooked
Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready. Add the cut chicken pieces to the marinade and leave aside for half an hour.
Heat oil in pan.Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn translucent. Add grated coconut. Saut?ill coconut color changes. Add tomatoes. Cook for 10-15 minutes.
Cool and puree the mix in a blender. If the puree is too hot, you can damage the mixer, so let it cool to a little more than room temperature. The Kolhapur masala is ready.
Heat oil and add the marinated chicken to the pan. Cook for 20 minutes on low fire. Be careful to keep the gas low, otherwise you will end up making it too dry. Stir regularly. Add paste and simmer on low flame for 5 minutes. Kolhapur chicken is ready.
Garnish with coriander leaves. Serve hot.
Dont forget to lick you fingers!
So here's what you need
1 kg chicken
2/3 cup yoghurt
1 tsp turmeric powder
2 tsp red chilli
1 tsp garlic paste
salt to taste
1 tsp lime juice
2 tsp oil
1 bay leaf
2 pieces cinnamon
6 pieces cloves
1/2 tsp crushed black pepper
2 medium onions
2 tsp grated coconut
1 large cut tomato
2 tsp oil
1 tsp coriander leaves
And this is how it is cooked
Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready. Add the cut chicken pieces to the marinade and leave aside for half an hour.
Heat oil in pan.Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn translucent. Add grated coconut. Saut?ill coconut color changes. Add tomatoes. Cook for 10-15 minutes.
Cool and puree the mix in a blender. If the puree is too hot, you can damage the mixer, so let it cool to a little more than room temperature. The Kolhapur masala is ready.
Heat oil and add the marinated chicken to the pan. Cook for 20 minutes on low fire. Be careful to keep the gas low, otherwise you will end up making it too dry. Stir regularly. Add paste and simmer on low flame for 5 minutes. Kolhapur chicken is ready.
Garnish with coriander leaves. Serve hot.
Dont forget to lick you fingers!
0 comments:
Post a Comment