Chef Sunil Chauhan

Ingredients

• Wash the chicken in running water thoroughly.
• Dry Chicken with the help of a clean kitchen towel.
• Marinate the chicken with 1 tbsp chili powder, 1 tbsp turmeric powder, 2 tbsp ginger garlic pastes.
• Cover and Leave for 30-45 minutes.
• Take a heavy bottom pan for roasting masala.
• Roast the all one at a time cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, sesame seeds, t, cloves, green cardamom, black pepper, and cinnamon.
• At last lightly roast coconut powder on a very low heat to avoid fast browning. You can add half a teaspoon of turmeric also at this point for color and aroma.
• Make sure all spices were not over-roasted or burnt
• In a grinder, add fried onions and all the roasted spices. Make a smooth paste with some little water.
• In a pan heat oil, add the rest of the ginger-garlic paste, let it sauté for a while.
• add asafoetida, dry red chilies, 1 tbsp turmeric powder.
• add tomato puree or chopped tomatoes. your choice, I'm using puree for smooth gravy. Cook it until oil separates.
• Then add the grounded paste.
• Sauté for some time and add chicken.
• Sauté for another 2 minutes, then add water and cook on a slow flame till chicken is cooked.
• Add lemon juice and cilantro almost at the end.
• adding cilantro could be skiped , but I like it so I'm adding some extra to my food, it adds both colors and flavors to the dish.
• Garnish with coriander and fried dry chilies.
• Served hot with jawari ki bhakri and traditional koshambir for authentic flavors.
• NOTES:
• This dish could be both dry and with gravy. Add extra water while cooking for the gravy or cook on low heat without water for dry chicken Kolhapuri.
• Chicken releases its water and helps the chicken to cook in its own juices, so avoid adding too much water.
• This recipe also be prepared with chicken drumsticks instead of whole chicken.