Kolhapuri Chicken Recipes

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.

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.