Saturday, June 29, 2013

Kolhapuri Chicken Sukkha


Kolhapuri Chicken Sukkha Recipe

Kolhapuri Chicken Sukkha

Kolhapuri Chicken Sukkha is my first chicken recipe on the blog. I always wanted to make this at home since the time I had this at Purepur Kolhapur restaurant while in India. The taste still lingers on my tongue. I loved it and will be definitely be going to the restaurant again when in India.
The below recipe is not of the exact taste but I will say its closer. My husband loved it very much. I bet you will enjoy this Kolhapuri Chicken Sukka.

If you want to make chicken in hurry, try out this hot and spicy Indian style chicken curry recipe. You do not need to grind and roast whole masalas. It can be made in lesser time and it still tasty.
500 gms chicken
cilantro(coriander) leaves for garnishing
salt as per taste
For Kolhapuri Sauce
2 large onions thinly sliced
1 tbsp ginger garlic paste
3/4 cup oil
1 1/2 cups chopped cilantro / coriander leaves
1 1/2  cup coconut milk
For Marinade
4 tbsp yogurt
1/4 tsp turmeric powder
3 tsp red chili powder
3 tsp dry kolhapuri masala
Ingredients (Dry Kolhapuri masala)
5 dry red chillies
3 tbsp red chili powder
1 tsp coriander seeds powder (or use 1/4 cup coriander seeds)
1/2 tsp cumin seeds powder (1 1/2 tsp cumin seeds)
2 tbsp dry coconut
1 tsp white sesame seeds
1 tsp black peppercorns
1/4 inch cinnamon stick
2 cloves
1/4 tsp fennel seeds
2-3 bay leaves
1/4 tsp nutmeg (jaiphal) powder
1/2 tsp poppy seeds (khus khus)
1) The first thing you need to do is prepare the dry kolhapuri masala.
2) In a pan add about half tsp of oil and roast all the ingredients that are used in making the dry kolhapuri masala
3) Take care not to burn them. When they are roasted let them cool for a while.
4) Add the cooled masala ingredients to the grinder and grind to make a fine powder.
5) You can prepare this masala in advance and keep it in air tight container and  it remains good for about a month.
6) Now marinade the chicken using the marinade ingredients. Keep the chicken after marination in the refrigerator for at least an hour.
7) To prepare the kolhapuri chutney, add oil to a pan and heat it on high heat.
8) One by one add sliced onions and ginger garlic paste for making the chutney and fry till the onions turn brown in colour. Do not add the coconut milk and cilantro leaves now.
9) When the onions turn brown remove from heat and let it cool.
10) Transfer the above onion - ginger garlic mix along with cilantro leaves to a grinder and make a smooth paste.
11) Now remove the refrigerated chicken and fry them in the remaining oil in the pan.
12) Add the extra marinade to the smooth paste of onion , ginger garlic and cilantro leaves.
13) Fry the chicken for about 10 - 12 minutes in the pan on medium to high heat. The marinade will start sticking to the pan, sprinkle a little water and scrap the bottom and the sides of the pan.
14) After frying the chicken for about 10 - 12 minutes, add half of the onion paste to the mixture and fry the chicken along with it.
15) Let it simmer and keep mixing the chutney with the chicken pieces. When you see that the chutney is reducing add the remaining chutney to it, mix it well.
16) Cover and let it cook on low to medium heat till the chicken pieces turn tender. Do check in between to see if the chicken is cooked.
17) Remove the lid and add coconut milk,salt and cook till the oil starts leaving the mixture.  Increase the heat and keep mixing. It will take about 10 - 15  minutes.
18) If the gravy is too thick add about 1/2 cup water. The gravy should not be too thin or too thick.
19)  Kolhapuri chicken sukka is ready to be served. Serve with rice or chapatis, naans or any indian flat breads
The flavour of this dish matures with time. I had made it for the dinner and had some left over for the next day lunch and I must say it was tastier the next day.  :)

Also the if you can marinate it overnight it will taste better. I did not have time so had to make it the same day.

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