Kolhapuri ghanti chicken

Kolhapuri ghanti chicken (chicken with Kolhapurighanti masala and Kolhapuri chicken masala):

Ghanti masala means a Gavti masala or Desi masala of a particular rural area or village. Chicken prepared using this masala tastes entirely different. And if you choose for a Gavti kombdi or Desi chicken as compared to broiler chicken then your chicken always go on a higher level. 

To go for today's recipe, is the exhibition responsible for its extensive varieties of Desi Maharashtrian masalas displayed on sale. The lady on stall sold a huge range from chicken/mutton masalas, shegdana barad, goda masala, kala masala, Kolhapuri tamba /pandra rassa, garam masala, mutton sukha etc etc. My mind actually craved to buy one of each variety but then finalised to buy Kolhapuri chicken masala, Kolhapuri ghanti masala, tamba/pandra rassa and kala masala. 

We Goans always prepare chicken with our homemade xacuti masala, so after buying such a huge varieties of masalas, I thought to try chicken with Kolhapurighanti masala and Kolhapuri chicken masala. Sounded very exciting and I as usual always love to try some new. 

Frankly speaking there was no recipe written on the masala packet but the lady who sold these had told me that you will love the taste and flavour. I prepared my chicken in few basic steps and added some more ingredients of my choice along with her Kolhapuri ghanti masala and Kolhapuri chicken masala and I was done.

After the preparation I understood that she wasn't just advertising her product, her words spoke reality, my chicken turned out very yum!! Now little masala is left for a next time try. Anytime you visit kolhapur, you must buy these masalas from their store because here in Goa you don't get these varieties of Maharashtrian desi masalas unless there is an exhibition stall put.

So friends, you can go through my recipe below.

Ingredients and method:

Chicken-2kg

You can go for a desi chicken but I went for a broiler chicken only.

Wash chicken twice thoroughly with water.

Step 1-Marination of chicken:

Prepare a paste of  1 inch ginger, 6-7 garlic cloves, 5-6 green chillies, 1 cup curd,  4 tbsp Kolhapuri ghanti masala, 2 tbsp Kolhapuri chicken masala, 1 lemon juice, 1 tsp haldi, 2 tsp tika lal red chilli powder.

Marinate chicken in above masala and keep in refrigerator overnight or atleast for 2 hrs aside.

Step 2-Preparation of masala:

Roasted in 2-3 tbsp of oil- half dry coconut or kopra, half fresh coconut, 1 tsp sesame seeds, pinch of khuskhus, 1 black cardamom, 2 cloves, 1 cinnamon- tikki, 2 green cardamom. Keep aside. Roast 5-6 red chillies, 2 bay leaves, dagadful/star anise petals in black one 1 fist ( this is not actually star anise but its actual flower which gives an ultimate flavour to your chicken, whose image I have given down below). Cool and grind all of these without water. Keep aside.

Then roast in 3-4 tbsp of oil- 5 big fat onions long slitted till brown and add 3 garlic whole. Grind with 1 fist of coriander leaves .

Step 3-Final preparation of chicken:

Heat a vessel, add 4-5 tbsp of oil, add 2 fat chopped onions. Saute well. Add 3  finely chopped tomatoes. Saute well. Then add marinated chicken. Saute nicely for 2 mins. Then cover with plate and cook on steam. Put 1 cup of water on plate. After 2 mins put this water from the plate into the vessel- it will become hot. Close the vessel, let the chicken cook. 

Step 4-Roasting of grinded masala:

Meanwhile take another pan. Add 2-3 tbsp of oil and roast all the grinded stuff of step 2. Add 2 tbsp of Kolhapuri ghanti masala again in this step and 2 tbsp of Kolhapuri chicken masala. Roast nicely till oily. 

When chicken cooks add this masala of step 4 in step 3 , add required salt, a pinch of sugar, just give one boil and done.

You are done with your Kolhapuri ghanti chicken. 

Garnish with coriander leaves.

Serve hot with rice bhakri/ Vada /chapati /naan or rice as you wish.

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