Kolhapuri Hot And Spice Chicken Recipe With Kolhapuri Masalas
Kolhapuri Hot And Spice Chicken Recipe With Kolhapuri Masalas

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, kolhapuri hot and spice chicken recipe with kolhapuri masalas. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Kolhapuri Hot And Spice Chicken Recipe With Kolhapuri Masalas is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Kolhapuri Hot And Spice Chicken Recipe With Kolhapuri Masalas is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook kolhapuri hot and spice chicken recipe with kolhapuri masalas using 23 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Kolhapuri Hot And Spice Chicken Recipe With Kolhapuri Masalas:
  1. Prepare 12 1 Chicken cut into pieces
  2. Take 5 tablespoons Chillies Whole Dry
  3. Prepare 3 - 4 chillies Dried red
  4. Take 3 Onion chopped medium
  5. Take 2 teaspoons Ginger paste
  6. Make ready 2 teaspoons Garlic paste
  7. Take 1/4 teaspoon Turmeric powder
  8. Prepare a pinch Nutmeg grated
  9. Get 1 teaspoon chutney Kolhapuri dry
  10. Get to taste Salt
  11. Prepare 2 tablespoons coriander leaves Fresh chopped
  12. Take 1 tablespoon Sesame seeds (til)
  13. Make ready 2 tablespoons Poppy seed (khuskhus) paste
  14. Take 6 - 8 Black peppercorns
  15. Take 1 teaspoon Caraway seed (shahi jeera) powder
  16. Get 1 tablespoon Cumin seeds
  17. Take 1 inch Cinnamon piece
  18. Get 3 - 4 cardamom Green
  19. Make ready 1 cardamom Black
  20. Get 4 - 5 Clove
  21. Get 1 Mace blade
  22. Get 1/4 coconut Dried ( khopra) grated
  23. Make ready 8 - 10 chillies Bedgi whole dry
Steps to make Kolhapuri Hot And Spice Chicken Recipe With Kolhapuri Masalas:
  1. For the masala paste, dry-roast the sesame seeds, poppy seeds, peppercorns, caraway seeds, cumin seeds, cinnamon, green cardamoms, black cardamom, cloves, mace, dried coconut and Bedgi chillies separately. Cool and grind with a little water to a fine paste. Heat the oil in a pressure cooker; add the red chillies, sauté for a few seconds, remove from heat and reserve for garnishing. Add the onions to the same oil and sauté till golden brown.
  2. Add the ginger paste and garlic paste and cook over medium heat for a few seconds. Stir in the ground paste and cook for three or four minutes over medium heat, stirring frequently. Add the chicken, mix well and cook over high heat, stirring continuously, for two or three minutes. Add half a cup of water and continue cooking over medium heat for three or four minutes, stirring frequently. Add the turmeric powder, grated nutmeg, Kolhapuri dry chutney and salt. Seal the cooker with the lid and…
  3. Remove the lid when the pressure has reduced. The masala should be quite thick and dry. Serve hot, garnished with coriander leaves and fried chillies.

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