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Kolhapuri Sukka Chicken-SK Khazana

A popular Kolhapuri preparation – spicy chicken bursting with flavours This is a Sanjeev Kapoor exclusive recipe.

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Kolhapuri Sukka Chicken-SK Khazana

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Main Ingredients Chicken, Kolhapuri dry masala
Cuisine Maharashtrian
Course Main Course Chicken
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Kolhapuri Sukka Chicken-SK Khazana

  • 750 grams Chicken cut into 1 1/2 inch pieces on the bone
  • 2 tablespoons Kolhapuri dry masala
  • 4 tablespoons Oil
  • 4 Dried red chillies
  • 3 Medium onions finely chopped
  • 1 tablespoon Ginger-garlic paste
  • to taste Salt
  • 1/4 teaspoon Turmeric powder
  • 1/4 teaspoon Nutmeg (jaiphal) powder
  • 1 tablespoon Fresh coriander leaves chopped
  • for garnish Fresh coriander sprig
  • Paste
  • 1/4 cup Dried coconut (kopra) grated
  • 1 teaspoon Caraway seeds (shahi jeera)
  • 1 tablespoon White sesame seeds (safed til)
  • 6-8 Cloves
  • 2 Black cardamoms
  • 20-24 Black peppercorns
  • 1 inch Cinnamon broken
  • 4 Green cardamoms
  • 1 1/2 tablespoons Poppy seeds (khus khus)
  • 1 blade Mace (javitri)
  • 3-4 Dried red chillies

Method

  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.
  2. Heat oil in a non-stick pan. Add red chillies and sauté for a minute. Remove 2 chillies and reserve for garnishing.
  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.
  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.
  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.
  6. Add coriander leaves and mix well.
  7. Garnish with reserved fried red chillies and a coriander sprig and serve hot.
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