Sunday, March 21, 2010

Kolhapuri Chicken


1 lb chicken
1 red bell pepper
4-5 dry red chilies (Kashmiri or byadgi)
1/4 tsp. Cumin Seeds
7 pepper corns
3 cloves
1″ cinnamon
1/2 tsp. fenugreek seeds
1 tsp. Black Cumin Seeds (Shah Jeera)
2 tsp. mustard seeds
1/4 cup dry coconut
1 tbsp oil
1 tsp turmeric powder
4-5 garlic cloves, finely chopped
salt to taste

1/2 lemon
1 tbsp cilantro/coriander leaves chopped

1. Roast all the spices one after the other. Roast coconut till it is deep brown but not burnt.
2. Grind the roasted spices, coconut and red bell pepper without adding any water to a smooth paste.
3. Marinate chicken with the above paste, salt, turmeric powder.
4. Add chopped garlic to the above marinade. Cover and refrigerate for at least 2 hours.
5. Heat oil in a pressure cooker/pressure pan or pressure handi. Add marinated chicken. Stir fry for about 5 minutes.
6. Add 1 cup water. and pressure cook for up to 4-5 whistles
7. Squeeze lemon. Mix well.
8. Garnish with chopped cilantro.

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