Chicken Kolhapuri with Jowar Bhakri

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces with curd, ginger-garlic paste, turmeric powder, and 0.5 tsp of salt.
   • Mix thoroughly to ensure each piece is well-coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
2. 2

   Prepare the Kolhapuri Masala

   • Heat a heavy-bottomed pan over low-medium heat. Add the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and black cardamom. Dry roast for 2-3 minutes until they become fragrant.
   • Add the poppy seeds, sesame seeds, and grated dry coconut to the pan. Continue to roast for another 1-2 minutes, stirring constantly, until the coconut turns light golden brown. Be careful not to burn the spices.
   • Remove the spice mixture from the heat and transfer to a plate to cool completely.
   • Once cooled, grind the mixture in a spice grinder or blender to a fine powder. You can also add 2-3 tablespoons of water to make a thick, smooth paste.
3. 3

   Cook the Gravy Base

   • Heat vegetable oil in a kadai or a heavy-bottomed pot over medium heat. Once the oil is hot, add the sliced onions.
   • Sauté the onions for 10-12 minutes, stirring frequently, until they are deeply golden brown and caramelized. This step is crucial for the flavor of the gravy.
   • Add the prepared Kolhapuri masala (powder or paste) and cook for 2-3 minutes, stirring continuously, until it releases a rich aroma.
   • Pour in the tomato puree, add the remaining 0.75 tsp of salt, and mix well. Cook for 5-7 minutes, until the masala thickens and you see oil separating at the edges.
4. 4

   Cook the Chicken

   • Add the marinated chicken to the pot. Increase the heat to medium-high and sauté for 4-5 minutes, mixing well to coat the chicken with the masala, until it's lightly seared on all sides.
   • Pour in 1.5 cups of hot water and stir to combine everything. Bring the gravy to a boil.
   • Reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking.
   • Check if the chicken is cooked by piercing it with a fork; it should be tender. The gravy should have thickened by now.
5. 5

   Garnish and Serve

   • Once the chicken is cooked, turn off the heat. Garnish with freshly chopped coriander leaves.
   • Let the curry rest for about 10 minutes before serving to allow the flavors to meld together.
   • Serve hot with traditional accompaniments like jowar bhakri, chapati, or steamed rice.