Kolhapuri Chicken Recipes

KOLHAPURI CHICKEN

Kolhapuri Chicken image

A spicy chicken curry that comes from the Indian state of Maharashtra. Hot and spicy and very yummy! I personally like to add even more chili and make it even spicier!

Provided by Nabiha

Categories Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 kg whole chicken, cut into pieces
2/3 cup yogurt
1 teaspoon turmeric powder
4 teaspoons red chili powder
1 teaspoon garlic paste
1 teaspoon lime juice
2 teaspoons corn oil or 2 teaspoons peanut oil
1 bay leaf
2 pieces cinnamon
6 cloves
1/2 teaspoon crushed black pepper
2 medium onions, chopped
2 teaspoons flaked desiccated coconut
1 large tomatoes, chopped
2 teaspoons oil
2 teaspoons cilantro, chopped
salt, to taste

Steps:

Mix turmeric powder, red chili powder, garlic paste, salt and lime juice with yogurt.
Add the chicken pieces to the mixture and marinate for half an hour.
Heat oil in pan. Add bay leaf, cinnamon, cloves. black pepper and chopped onions. Saute till onions turn translucent.
Add coconut flakes and stir till they turn very light brown .
Add tomatoes. Cook for 10 minutes.
Cool the mixture and puree it to get the Kolhapur masala.
In another pan, heat oil and add the marinated chicken to it along with the marinade. Cook for 25 minutes on low heat. Stir frequently.
Add the pureed paste and simmer on low flame for 5 minutes.
Garnish with chopped cilantro and serve hot with rice or tandoori roti.

Nutrition Facts : Calories 651.8, Fat 46.3, SaturatedFat 13.1, Cholesterol 187.8, Sodium 221.5, Carbohydrate 11.9, Fiber 2.5, Sugar 6, Protein 45.6

KOLHAPURI SPIT CHICKEN (KALA MASALA ROAST CHICKEN)

Kolhapuri spit chicken (kala masala roast chicken) image

This indian spiced roast chicken makes a great alternative to a traditional Sunday roast. Try with black pepper and garlic sweet potato wedges

Provided by Rohit Ghai

Categories Dinner, Main course

Time 2h

Number Of Ingredients 24

Ingredients

1 whole chicken (about 1.4kg)
50ml rapeseed oil , plus extra for the tin, if needed
100g strained yogurt
lime wedges, to serve
1 tbsp garlic paste
1 tbsp ginger paste
½ tsp turmeric
1 tsp chilli powder
1 lime , juiced
2 tbsp vegetable oil , for frying
1 small whole dried red chili
1 tsp cumin seeds
1 tsp black peppercorns
½ small cinnamon stick
1 tsp coriander seeds
1 tsp mace
1 tsp whole cloves
1 black cardamom pod , seeds removed
1 tsp caraway seeds
1 bay leaf
1 small star anise
½ tsp grated nutmeg
2 green cardamom pods , seeds removed
½ tsp Szechuan peppercorns

Steps:

Mix all the marinade ingredients with 1 tsp salt, rub all over the chicken to cover, then chill for at least 4 hrs, or up to 24 hrs.
To make the spice mix, heat the oil in a pan over a medium heat, and add all the spices. Fry for 3-5 mins until smelling toasted, then drain through a sieve and cool, discarding the oil. Grind to a fine powder in a spice blender or using a pestle and mortar, and keep in an airtight jar.
Heat the oven to 220C/200C fan/gas 7. Line a baking tray with foil, or lightly oil a roasting tin. Pat the chicken dry with kitchen paper, removing the excess marinade. Mix the yogurt, oil and all the spice mix together, then rub over the chicken and under the skin. Don't worry if the mix splits a little.
Put the chicken, breast-side up, on the tray or in the tin. Roast for 1 hr 30-1 hr 40 mins, basting halfway through the cooking time and covering with foil if it gets too dark, until the juices run clear when a thigh is pierced with a skewer.
Remove from the oven, cover with foil and leave to stand for 10 mins before serving. Drizzle with pan juices and serve with lime wedges and sweet potato wedges, if you like.

Nutrition Facts : Calories 562 calories, Fat 41 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 1.7 milligram of sodium

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