Chicken Kolhapuri

Serving for - 3

Ingredients

chicken - 500gm

puree of 1 big tomato

5 tsp of oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

pinch of asafoetida

salt to taste

Kolhapuri masala

2 tsp coriander seeds

1 tsp cumin seeds

5 red chilies (depends on how spicy you want)

2 tsp fried onions

2 tsp dry grated coconut

1 tsp sesame seeds

1/2 tsp black pepper

3-4 cloves

1 inch cinnamon stick

1 black cardamom

2-3 green cardamom

1 star anise

1 mace / javetri

1 small piece of stone flower / dagadphool

Dry roast coconut and sesame seeds till they get light brown color. Take it aside. Heat 1 tsp oil in a pan. Roast all spices one by one except fried onions. Grind all spices along with fried onions to make masala powder. Keep it aside.

Onions - poppy seeds paste

1 onion - sliced

poppy seeds - 1/2 tsp

3-4 petals of garlic

1 inch ginger piece

1/4 cup fresh cilantro

Soak the poppy seeds in a warm water for 15-20 minutes. Heat 2 tsp oil in a pan and add sliced onions. Saute till onions become slight brown in color. Now grind all ingredients together and make a smooth paste by adding little water. Keep this paste aside.

For marination

1/4 cup yogurt

1/4 tsp turmeric powder

kolhapuri masala

Take all above ingredients in a mixing bowl and marinate the chicken pieces for about 1 hour in a refrigerator.

Procedure

• Heat 3 tsp oil in a pan. Add mustard seeds, pinch of asafoetida and cumin seeds. Let them crackle. Add onion poppy seeds paste and saute for 2-3 minutes. Add tomato puree, cook this mixture till all moisture goes away and oil starts to separate.
• Add marinated chicken and salt to taste. Let it cook for 15-20 minutes. Add finely chopped cilantro. Adjust the consistency by adding water. 
• Now reduce the heat to low and let it simmer for about 5-6 minutes. Serve this spicy chicken with chapati or rice.