How to make Kolhapuri Sukka Chicken -
Spicy dry chicken in a red masala thick gravy.Dry and spicy chicken preparation in thick red gravy.
This recipe is from the book Cooking with Olive Oil.
Main Ingredients : Chicken (चिकन), Kolhapuri Dry Chutney (कोल्हापुरी सूखी चटनी )
Cuisine : Maharashtrian
Course : Main Course Chicken
For more recipes related to Kolhapuri Sukka Chicken checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Nimboo Dhania Murgh . You can also find more Main Course Chicken recipes like Honey And Orange Glazed Chicken Chicken Nacho Roulade Broccoli and Chicken Casserole Chicken And Garlic Steak With Red Peppers
Kolhapuri Sukka Chicken 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 : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kolhapuri Sukka Chicken Recipe
Chicken cut into 12 pieces 1 kilogram
Kolhapuri Dry Chutney 1 teaspoon
Sesame seeds (til) 1 tablespoon
Fresh coriander leaves chopped 2 tablespoons
Poppy seeds (khuskhus/posto) 2 tablespoons
Black peppercorns 6-8
Caraway seed (shahi jeera) powder 1 teaspoon
Cinnamon 1 inch stick
Green cardamom 3-4
Black cardamom 1
Clove 4-5
Mace 1 blade
Dry coconut (khopra) grated 1/4 cup
Bedgi whole dry chillies 8-10
Ginger 1 inch piece
Garlic 6-8 cloves
Olive oil 5 tablespoons
Red chilli 3-4
Onion Chopped 3 medium
Turmeric powder 1/4 teaspoon
Nutmeg a pinch
Salt to taste
Method
Step 1
Dry roast sesame seeds, poppy seeds, black peppercorns, caraway seeds, cinnamon, green cardamom, black cardamom, cloves and mace separately.
Step 2
Cool and grind along with dry coconut and bedgi red chillies to a fine paste, adding a little water. Grind ginger and garlic to a fine paste.
Step 3
Heat olive oil in a thick-bottomed pan, add dry red chillies, stir-fry briefly, remove and reserve for garnish. Add onions to the same oil and sauté till golden brown.
Step 4
Add ginger-garlic paste and cook on medium heat for a few seconds. Stir in the prepared coconut paste and cook further for three to four minutes on medium heat, stirring frequently.
Step 5
Add chicken pieces, mix well and cook on high heat, stirring continuously, for two to three minutes. Add half a cup of water and continue cooking on medium heat for three to four minutes, stirring frequently.
Step 6
Add turmeric powder, grated nutmeg, Kolhapuri dry chutney and salt. Mix well and cook further till chicken is completely cooked, stirring frequently. The masala (gravy) should be quite thick and dry.
Step 7
Serve hot garnished with coriander leaves and fried dry red chillies.
Nutrition Info
Calories : 2253 Kcal
Carbohydrates : 52.2 gm
Protein : 270.6 gm
Fat : 106.9 gm
Other : Fiber- 20.2gm
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