Bold, and spicy is what defines this chicken curry; a very aromatic dish that heavily pronounces the flavors from the south western part of India – Kolhapur; a recipe as vibrant and rich as the history of this ancient town
Wash chicken pieces well.
Make a marinade of ginger garlic paste, red chilly pwd, garam masala pwd, turmeric pwd, salt & lemon juice.
Rub well all pices on chicken and keep to marinate for about an hour.
In a non-stick pan, heat up oil.
Add whole garam spices and saute for a minute.
Add cumin seeds, coriander seeds, sesame seeds, chopped garlic and coconut pieces.
Sauté till spices start to change its color.
Add sliced onion and cook for another 2 mins.
Turn off heat and let it cool.
Meanwhile add sliced tomatoes to blender and make a paste of it & keep aside.
Now add onion masala , and grind to smooth paste.
If required add little water while grinding.
Freshly ground spicy masala is ready.
Heat up oil, add tomato paste & ground masala paste.
Sauté for a minute.
Add red chilly pwd, garam masala pwd, salt and cook for just 5 mins.
Add marinated chicken pieces, mix well.
Add water to desired consistency, cover and cook for 10 to 15 mins.
Stir once in a while and take care the gravy doesn’t sticks to bottom.
Once the chicken is done and cooked tender, turn off flame.
Sprinkle finely chopped cilantro leaves.
Serve hot with Rice/Roti and Enjoy