Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, kolhapuri hot and spice chicken recipe with kolhapuri masalas. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Kolhapuri Hot And Spice Chicken Recipe With Kolhapuri Masalas is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Kolhapuri Hot And Spice Chicken Recipe With Kolhapuri Masalas is something that I have loved my whole life.
To get started with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make Kolhapuri Hot And Spice Chicken Recipe With Kolhapuri Masalas:
- Prepare 12 1 Chicken cut into pieces
- Take 5 tablespoons Chillies Whole Dry
- Get 3 - 4 chillies Dried red
- Take 3 Onion chopped medium
- Get 2 teaspoons Ginger paste
- Get 2 teaspoons Garlic paste
- Get 1/4 teaspoon Turmeric powder
- Make ready a pinch Nutmeg grated
- Get 1 teaspoon chutney Kolhapuri dry
- Take to taste Salt
- Take 2 tablespoons coriander leaves Fresh chopped
- Prepare 1 tablespoon Sesame seeds (til)
- Make ready 2 tablespoons Poppy seed (khuskhus) paste
- Make ready 6 - 8 Black peppercorns
- Get 1 teaspoon Caraway seed (shahi jeera) powder
- Prepare 1 tablespoon Cumin seeds
- Make ready 1 inch Cinnamon piece
- Make ready 3 - 4 cardamom Green
- Take 1 cardamom Black
- Get 4 - 5 Clove
- Prepare 1 Mace blade
- Make ready 1/4 coconut Dried ( khopra) grated
- Take 8 - 10 chillies Bedgi whole dry
Instructions to make Kolhapuri Hot And Spice Chicken Recipe With Kolhapuri Masalas:
- 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.
- 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…
- 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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