Chicken kolhapuri
Chicken kolhapuri ( a famous kolhapur city cuisine dish of Maharashtra):
Hello everyone,
Chicken, the name appeals to give green signals to the tongues and brains of almost all non vegetarian groups. Well, chicken is such a beautiful bird meat which blends well with any kind of masalas or gravies to give you an ultimate perfect blond of recipes you wish on your plate. As everyone knows, its most famous all over the world and each state has it's own way of preparing it. Whenever we bring home chicken raw meat, the first dish all demand in family is chicken gravy. If you are a pure Goan, its Chicken xacuti. Me, being a pure Goan, I can tell you, chicken means chicken xacuti in all Goan kitchens. We can't think of frying chicken or rice. But now due to modernization, new recipes of chicken are popping into Goan kitchens. Its not just xacuti, but fry, Manchurian , rice and what not.
Coming back to chicken gravies, apart from xacuti rest of world prepares chicken gravies in different ways. Though I have not learnt yet, but my to do list is to try the Maharastrian green chicken or the Hyderabadi green chicken. I have tried but not yet posted are many chicken gravies from Lucknow chicken, Afghani chicken, chicken gravy without coconut apart from our famous Chicken xacuti.
So keeping my favourite, rather I can say my family favorite Goan Chicken xacuti recipe, I thought of trying the Maharashtra famous Kolhapur city based chicken, the most authentic cuisine of Kolhapur and that is Chicken Kolhapuri. I had tasted this chicken in one of the restaurants of Kolhapur and just loved the taste. Going through the net, and surfing some books I found kolhapuri masalas have their unique blend of almost all spices ( I counted- it came to 13) ,which we Goans do not add in our xacutis. These spices give that unique aroma and taste to their cuisines.
So without wasting much of your time, here I give you the recipe of chicken kolhapuri tried in my kitchen. You try once and you will find the difference, and am sure you will fall in love with Kolhapuri cuisine.
Ingredients:
Dry spices(13 No's):
Coriander seeds-3-4 tbsp
Peppercorns-6-7
Cloves-7-8
Cinnamon-2 small sticks
Sesame seeds-2 tbsp
Poppy seeds (khuskhus)-1 tbsp
Masala elaichi( black cardamom)-2
Green elaichi( green cardamom)-2
Fennel seeds(badishep)-2 tsp
Fenugreek(methi) seeds-1 tsp
Zaipatri-2
Star anise-1 flower
Bedgi michis-7-8 and Kashmiri red chillies-3-4.
Other ingredients
Dry kopra( dry coconut)-1
Bay leaf-1
Onions-3-4 medium size long slitted, 1 finely chopped
Tomatoes-3 medium size roughly chopped
Ginger-2 inches
Garlicpods-7-8
Coriander leaves- a fistful
Kasuri methi-a fistful
Karipatta-1 leaflet
Chicken-1 kg
Salt as per taste
Oil-10 tbsp
Water-1 cup hot boiled
Jeera powder-1 tsp
Pure ghee-2 tsp
For marination of chicken:
Red chilli powder-2-3 tbsp
Haldi powder-2 tbsp
Salt-2 tbsp
Lemon juice-1 lemon
Ginger garlic paste-2 tbsp
Curd/yoghurt-2 tbsp
Method:
Wash chicken well and marinate with ingredients mentioned above in marination and keep in refrigerator overnight or atleast for 2 hrs.
Roast all dry spices ( except sesame seeds and poppy seeds) and keep them aside.
Now in 5 tbsp of oil, roast dry kopra pieces nicely till aromatic and brown. Keep aside. Then roast long slitted onions till brown. Now add sesame and poppy seeds in onions itself and roast. Sesame and poppy seeds gets roasted fast, so they burn if you roast them with other dry spices, therefore are always added in onions. Then in same add ginger pieces, garlic pieces, and roughly chopped tomatoes. Once tomatoes are soft, mix roasted kopra also in this and mix everything very well and off the flame. Allow to cool.
Grind everything to a find paste in mixer.
Now to the final preparation. Heat a vessel. Add remaining 5 tbsp of oil and add bay leaf and chopped onions. Saute well. Add grinded masala paste and saute till oil oozes out. Close with lid and let oil ooze out well. Add karipatta leaves.
Now add marinated chicken pieces and saute well and close with lid and let it cook for a 5 mins. Meanwhile heat a cup of water. After 5 mins, add hot water and let it the chicken cook very well.
Then add salt, jeera powder, coriander leaves, kasuri methi, and pure ghee. Add water if you require to adjust consistency of your gravy. Once the chicken is cooked, you are done with your gravy.
Off the flame and keep vessel closed for minimum 20 minutes for flavours to get blended very well.
Serve with bread/pao or rice.
The awesome chicken kolhapuri is ready in your kitchen. Try out dear friends, you will surely love the gravy.
Happy cooking!!
Hello everyone,
Chicken, the name appeals to give green signals to the tongues and brains of almost all non vegetarian groups. Well, chicken is such a beautiful bird meat which blends well with any kind of masalas or gravies to give you an ultimate perfect blond of recipes you wish on your plate. As everyone knows, its most famous all over the world and each state has it's own way of preparing it. Whenever we bring home chicken raw meat, the first dish all demand in family is chicken gravy. If you are a pure Goan, its Chicken xacuti. Me, being a pure Goan, I can tell you, chicken means chicken xacuti in all Goan kitchens. We can't think of frying chicken or rice. But now due to modernization, new recipes of chicken are popping into Goan kitchens. Its not just xacuti, but fry, Manchurian , rice and what not.
Coming back to chicken gravies, apart from xacuti rest of world prepares chicken gravies in different ways. Though I have not learnt yet, but my to do list is to try the Maharastrian green chicken or the Hyderabadi green chicken. I have tried but not yet posted are many chicken gravies from Lucknow chicken, Afghani chicken, chicken gravy without coconut apart from our famous Chicken xacuti.
So keeping my favourite, rather I can say my family favorite Goan Chicken xacuti recipe, I thought of trying the Maharashtra famous Kolhapur city based chicken, the most authentic cuisine of Kolhapur and that is Chicken Kolhapuri. I had tasted this chicken in one of the restaurants of Kolhapur and just loved the taste. Going through the net, and surfing some books I found kolhapuri masalas have their unique blend of almost all spices ( I counted- it came to 13) ,which we Goans do not add in our xacutis. These spices give that unique aroma and taste to their cuisines.
So without wasting much of your time, here I give you the recipe of chicken kolhapuri tried in my kitchen. You try once and you will find the difference, and am sure you will fall in love with Kolhapuri cuisine.
Ingredients:
Dry spices(13 No's):
Coriander seeds-3-4 tbsp
Peppercorns-6-7
Cloves-7-8
Cinnamon-2 small sticks
Sesame seeds-2 tbsp
Poppy seeds (khuskhus)-1 tbsp
Masala elaichi( black cardamom)-2
Green elaichi( green cardamom)-2
Fennel seeds(badishep)-2 tsp
Fenugreek(methi) seeds-1 tsp
Zaipatri-2
Star anise-1 flower
Bedgi michis-7-8 and Kashmiri red chillies-3-4.
Other ingredients
Dry kopra( dry coconut)-1
Bay leaf-1
Onions-3-4 medium size long slitted, 1 finely chopped
Tomatoes-3 medium size roughly chopped
Ginger-2 inches
Garlicpods-7-8
Coriander leaves- a fistful
Kasuri methi-a fistful
Karipatta-1 leaflet
Chicken-1 kg
Salt as per taste
Oil-10 tbsp
Water-1 cup hot boiled
Jeera powder-1 tsp
Pure ghee-2 tsp
For marination of chicken:
Red chilli powder-2-3 tbsp
Haldi powder-2 tbsp
Salt-2 tbsp
Lemon juice-1 lemon
Ginger garlic paste-2 tbsp
Curd/yoghurt-2 tbsp
Method:
Wash chicken well and marinate with ingredients mentioned above in marination and keep in refrigerator overnight or atleast for 2 hrs.
Roast all dry spices ( except sesame seeds and poppy seeds) and keep them aside.
Now in 5 tbsp of oil, roast dry kopra pieces nicely till aromatic and brown. Keep aside. Then roast long slitted onions till brown. Now add sesame and poppy seeds in onions itself and roast. Sesame and poppy seeds gets roasted fast, so they burn if you roast them with other dry spices, therefore are always added in onions. Then in same add ginger pieces, garlic pieces, and roughly chopped tomatoes. Once tomatoes are soft, mix roasted kopra also in this and mix everything very well and off the flame. Allow to cool.
Grind everything to a find paste in mixer.
Now to the final preparation. Heat a vessel. Add remaining 5 tbsp of oil and add bay leaf and chopped onions. Saute well. Add grinded masala paste and saute till oil oozes out. Close with lid and let oil ooze out well. Add karipatta leaves.
Now add marinated chicken pieces and saute well and close with lid and let it cook for a 5 mins. Meanwhile heat a cup of water. After 5 mins, add hot water and let it the chicken cook very well.
Then add salt, jeera powder, coriander leaves, kasuri methi, and pure ghee. Add water if you require to adjust consistency of your gravy. Once the chicken is cooked, you are done with your gravy.
Off the flame and keep vessel closed for minimum 20 minutes for flavours to get blended very well.
Serve with bread/pao or rice.
The awesome chicken kolhapuri is ready in your kitchen. Try out dear friends, you will surely love the gravy.
Happy cooking!!
Thank you for reading my post. Please leave a comment on how did u feel my post, by clicking on the 'enter your comment' section.
If you have any queries on my post, please feel free to ask and I shall respond to you in 24 hours period.
Thank you
Comments
Post a Comment
Thank you for leaving your comment on my blog post. Your comments hold lot of value to my blog.
If you have any other queries, feel free to ask and they shall be
answered as earliest as possible.