Chicken Kolhapuri

By Vinita Sinha, U.K.
(I got this recipe from one of my hostel mates when I was studying in Pune. Hope you enjoy it.)

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Ingredients:

• Chicken - 1 kg
• 1-cup brown onion
• Finely chopped onions - 1 cup
• Ginger-garlic paste 2 tbspn
• Tomato chopped 1 cup
• Til (sesame seed) 2 tspn
• Khas khas (posta dana) 2 tspn
• Grated coconut 2 tspn
• Elaichi (cardamom) powder 1/2 tspn
• Whole red chilies 2
• Garam Masala powder - 1 tbspn
• Turmeric powder 1 tspn
• Salt 2 tspn
• Coriander (cilantro) leaves

Method:

Roast til, red chili, and khas khas in a pan making sure they don't turn brown.

Add grated coconut. Add brown onions and make a paste out of them.

Marinate chicken in ginger garlic paste along with turmeric and salt for about 1/2 hr to 45 mins.

Heat oil in a pan, add finely chopped onions, and fry until it starts changing colour.

Add remaining ginger garlic paste and the chopped tomatoes.

Cook until oil starts leaving the pan. Add chicken along with the marinade. When the chicken is slightly cooked, add 1 1/2 cup of water to make thin gravy. Add onion paste along with 1 tbspn of salt.

After it starts to boil, add garam masala powder, cover, and let it simmer until the chicken is done.

Garnish with coriander (cilantro) leaves.

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