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ngredients
Chicken pieces on bone (12)
1 kilogram
Kolhapuri dry chutney
1 teaspoon
Sesame seeds (til)
1 tablespoon
Poppy seeds (khuskhus/posto)
2 tablespoons
Black peppercorns
6-8
Caraway seed (shahi jeera) powder
1 teaspoon
Cinnamon
1 inch stick
Green cardamom
3-4
Black cardamom
1
Clove
4-5
Mace
1 blade
Dry coconut (khopra) grated
1/4 cup
Bedgi whole dry chillies
8-10
Ginger
1 inch piece
Garlic
6-8 cloves
Olive oil
5 tablespoons
Red chilli
3-4
Onion Chopped
3 medium
Turmeric powder
1/4 teaspoon
Nutmeg
a pinch
Salt
to taste
Fresh coriander leaves Chopped
2 tablespoons
- See more at: http://sanjeevkapoor.com/recipe/Kolhapuri-Sukka-Chicken-Cooking-with-Olive-Oil.html#sthash.dGcL1pC4.dpuf
Method
Step 1
Dry roast sesame seeds, poppy seeds, black peppercorns, caraway seeds, cinnamon, green cardamom, black cardamom, cloves and mace separately.
Step 2
Cool and grind along with dry coconut and bedgi red chillies to a fine paste, adding a little water. Grind ginger and garlic to a fine paste.
Step 3
Heat olive oil in a thick-bottomed pan, add dry red chillies, stir-fry briefly, remove and reserve for garnish. Add onions to the same oil and sauté till golden brown.
Step 4
Add ginger-garlic paste and cook on medium heat for a few seconds. Stir in the prepared coconut paste and cook further for three to four minutes on medium heat, stirring frequently.
Step 5
Add chicken pieces, mix well and cook on high heat, stirring continuously, for two to three minutes. Add half a cup of water and continue cooking on medium heat for three to four minutes, stirring frequently.
Step 6
Add turmeric powder, grated nutmeg, Kolhapuri dry chutney and salt. Mix well and cook further till chicken is completely cooked, stirring frequently. The masala (gravy) should be quite thick and dry.
Step 7
Serve hot garnished with coriander leaves and fried dry red chillies.
- See more at: http://sanjeevkapoor.com/recipe/Kolhapuri-Sukka-Chicken-Cooking-with-Olive-Oil.html#sthash.dGcL1pC4.dpuf
Dry roast sesame seeds, poppy seeds, black peppercorns, caraway seeds, cinnamon, green cardamom, black cardamom, cloves and mace separately.
Cool and grind along with dry coconut and bedgi red chillies to a fine paste, adding a little water. Grind ginger and garlic to a fine paste.
Heat olive oil in a thick-bottomed pan, add dry red chillies, stir-fry briefly, remove and reserve for garnish. Add onions to the same oil and sauté till golden brown.
Add ginger-garlic paste and cook on medium heat for a few seconds. Stir in the prepared coconut paste and cook further for three to four minutes on medium heat, stirring frequently.
Add chicken pieces, mix well and cook on high heat, stirring continuously, for two to three minutes. Add half a cup of water and continue cooking on medium heat for three to four minutes, stirring frequently.
Add turmeric powder, grated nutmeg, Kolhapuri dry chutney and salt. Mix well and cook further till chicken is completely cooked, stirring frequently. The masala (gravy) should be quite thick and dry.
Serve hot garnished with coriander leaves and fried dry red chillies.
- See more at: http://sanjeevkapoor.com/recipe/Kolhapuri-Sukka-Chicken-Cooking-with-Olive-Oil.html#sthash.dGcL1pC4.dpufhihihi
ngredients
- Chicken pieces on bone (12)1 kilogram
- Kolhapuri dry chutney1 teaspoon
- Sesame seeds (til)1 tablespoon
- Poppy seeds (khuskhus/posto)2 tablespoons
- Black peppercorns6-8
- Caraway seed (shahi jeera) powder1 teaspoon
- Cinnamon1 inch stick
- Green cardamom3-4
- Black cardamom1
- Clove4-5
- Mace1 blade
- Dry coconut (khopra) grated1/4 cup
- Bedgi whole dry chillies8-10
- Ginger1 inch piece
- Garlic6-8 cloves
- Olive oil5 tablespoons
- Red chilli3-4
- Onion Chopped3 medium
- Turmeric powder1/4 teaspoon
- Nutmega pinch
- Saltto taste
- Fresh coriander leaves Chopped2 tablespoons
Chicken pieces on bone (12)
1 kilogram
Kolhapuri dry chutney
1 teaspoon
Sesame seeds (til)
1 tablespoon
Poppy seeds (khuskhus/posto)
2 tablespoons
Black peppercorns
6-8
Caraway seed (shahi jeera) powder
1 teaspoon
Cinnamon
1 inch stick
Green cardamom
3-4
Black cardamom
1
Clove
4-5
Mace
1 blade
Dry coconut (khopra) grated
1/4 cup
Bedgi whole dry chillies
8-10
Ginger
1 inch piece
Garlic
6-8 cloves
Olive oil
5 tablespoons
Red chilli
3-4
Onion Chopped
3 medium
Turmeric powder
1/4 teaspoon
Nutmeg
a pinch
Salt
to taste
Fresh coriander leaves Chopped
2 tablespoons
- See more at: http://sanjeevkapoor.com/recipe/Kolhapuri-Sukka-Chicken-Cooking-with-Olive-Oil.html#sthash.dGcL1pC4.dpuf
Method
Step 1
Dry roast sesame seeds, poppy seeds, black peppercorns, caraway seeds, cinnamon, green cardamom, black cardamom, cloves and mace separately.
Step 2
Cool and grind along with dry coconut and bedgi red chillies to a fine paste, adding a little water. Grind ginger and garlic to a fine paste.
Step 3
Heat olive oil in a thick-bottomed pan, add dry red chillies, stir-fry briefly, remove and reserve for garnish. Add onions to the same oil and sauté till golden brown.
Step 4
Add ginger-garlic paste and cook on medium heat for a few seconds. Stir in the prepared coconut paste and cook further for three to four minutes on medium heat, stirring frequently.
Step 5
Add chicken pieces, mix well and cook on high heat, stirring continuously, for two to three minutes. Add half a cup of water and continue cooking on medium heat for three to four minutes, stirring frequently.
Step 6
Add turmeric powder, grated nutmeg, Kolhapuri dry chutney and salt. Mix well and cook further till chicken is completely cooked, stirring frequently. The masala (gravy) should be quite thick and dry.
Step 7
Serve hot garnished with coriander leaves and fried dry red chillies.
- See more at: http://sanjeevkapoor.com/recipe/Kolhapuri-Sukka-Chicken-Cooking-with-Olive-Oil.html#sthash.dGcL1pC4.dpuf
Method
Step 1
Dry roast sesame seeds, poppy seeds, black peppercorns, caraway seeds, cinnamon, green cardamom, black cardamom, cloves and mace separately.
Step 2
Cool and grind along with dry coconut and bedgi red chillies to a fine paste, adding a little water. Grind ginger and garlic to a fine paste.
Step 3
Heat olive oil in a thick-bottomed pan, add dry red chillies, stir-fry briefly, remove and reserve for garnish. Add onions to the same oil and sauté till golden brown.
Step 4
Add ginger-garlic paste and cook on medium heat for a few seconds. Stir in the prepared coconut paste and cook further for three to four minutes on medium heat, stirring frequently.
Step 5
Add chicken pieces, mix well and cook on high heat, stirring continuously, for two to three minutes. Add half a cup of water and continue cooking on medium heat for three to four minutes, stirring frequently.
Step 6
Add turmeric powder, grated nutmeg, Kolhapuri dry chutney and salt. Mix well and cook further till chicken is completely cooked, stirring frequently. The masala (gravy) should be quite thick and dry.
Step 7
Serve hot garnished with coriander leaves and fried dry red chillies.
ngredients
- Chicken pieces on bone (12)1 kilogram
- Kolhapuri dry chutney1 teaspoon
- Sesame seeds (til)1 tablespoon
- Poppy seeds (khuskhus/posto)2 tablespoons
- Black peppercorns6-8
- Caraway seed (shahi jeera) powder1 teaspoon
- Cinnamon1 inch stick
- Green cardamom3-4
- Black cardamom1
- Clove4-5
- Mace1 blade
- Dry coconut (khopra) grated1/4 cup
- Bedgi whole dry chillies8-10
- Ginger1 inch piece
- Garlic6-8 cloves
- Olive oil5 tablespoons
- Red chilli3-4
- Onion Chopped3 medium
- Turmeric powder1/4 teaspoon
- Nutmega pinch
- Saltto taste
- Fresh coriander leaves Chopped2 tablespoons
ngredients
- Chicken pieces on bone (12)1 kilogram
- Kolhapuri dry chutney1 teaspoon
- Sesame seeds (til)1 tablespoon
- Poppy seeds (khuskhus/posto)2 tablespoons
- Black peppercorns6-8
- Caraway seed (shahi jeera) powder1 teaspoon
- Cinnamon1 inch stick
- Green cardamom3-4
- Black cardamom1
- Clove4-5
- Mace1 blade
- Dry coconut (khopra) grated1/4 cup
- Bedgi whole dry chillies8-10
- Ginger1 inch piece
- Garlic6-8 cloves
- Olive oil5 tablespoons
- Red chilli3-4
- Onion Chopped3 medium
- Turmeric powder1/4 teaspoon
- Nutmega pinch
- Saltto taste
- Fresh coriander leaves Chopped2 tablespoons
ngredients
- Chicken pieces on bone (12)1 kilogram
- Kolhapuri dry chutney1 teaspoon
- Sesame seeds (til)1 tablespoon
- Poppy seeds (khuskhus/posto)2 tablespoons
- Black peppercorns6-8
- Caraway seed (shahi jeera) powder1 teaspoon
- Cinnamon1 inch stick
- Green cardamom3-4
- Black cardamom1
- Clove4-5
- Mace1 blade
- Dry coconut (khopra) grated1/4 cup
- Bedgi whole dry chillies8-10
- Ginger1 inch piece
- Garlic6-8 cloves
- Olive oil5 tablespoons
- Red chilli3-4
- Onion Chopped3 medium
- Turmeric powder1/4 teaspoon
- Nutmega pinch
- Saltto taste
- Fresh coriander leaves Chopped2 tablespoons
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