How to make Kolhapuri Sukka Chicken-SK Khazana -
A popular Kolhapuri preparation – spicy chicken bursting with flavours
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Kolhapuri dry masala
Cuisine : Maharashtrian
Course : Main Course Chicken
For more recipes related to Kolhapuri Sukka Chicken-SK Khazana checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Clay Pot Chicken - SK Khazana Chicken Stew Chicken Mince Bake Chicken In Thai Green Curry
Kolhapuri Sukka Chicken-SK Khazana Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kolhapuri Sukka Chicken-SK Khazana Recipe
Chicken cut into 1 1/2 inch pieces on the bone 750 grams
Kolhapuri dry masala 2 tablespoons
Oil 4 tablespoons
Dried red chillies 4
Medium onions finely chopped 3
Ginger-garlic paste 1 tablespoon
Salt to taste
Turmeric powder 1/4 teaspoon
Nutmeg (jaiphal) powder 1/4 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Fresh coriander sprig for garnish
Paste
Dried coconut (kopra) grated 1/4 cup
Caraway seeds (shahi jeera) 1 teaspoon
White sesame seeds (safed til) 1 tablespoon
Cloves 6-8
Black cardamoms 2
Black peppercorns 20-24
Cinnamon broken 1 inch
Green cardamoms 4
Poppy seeds (khus khus) 1 1/2 tablespoons
Mace (javitri) 1 blade
Dried red chillies 3-4
Method
Step 1
To make the paste, dry roast coconut till fragrant. Add caraway seeds, sesame seeds, cloves, black cardamoms, peppercorns, cinnamon, green cardamoms, poppy seeds, mace and red chillies and continue to roast till the mixture becomes light brown. Remove from heat, cool and blend to a fine paste with sufficient water.
Step 2
Heat oil in a non-stick pan. Add red chillies and sauté for a minute. Remove 2 chillies and reserve for garnishing.
Step 3
Add onions, mix and sauté till browned. Add ginger-garlic paste and mix. Add the ground paste, mix well, cover and bring to a boil.
Step 4
Add salt and mix. Add chicken pieces and mix well. Rinse the grinder jar with ½ cup water and add to the pan and mix well.
Step 5
Add turmeric powder, nutmeg powder and Kolhapuri dry masala, mix well, cover and cook till chicken is fully done and the masala is thick and dry.
Step 6
Add coriander leaves and mix well.
Step 7
Garnish with reserved fried red chillies and a coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
