Kolhapuri chicken

Ingredients

 For Marination:

• Salt to taste
• Lemon juice – 2 tbsp
• Ginger garlic paste – 1 tbsp
• Turmeric – 1/2 tbsp
• Chicken Drumsticks – 1/2 kg
• Red chilly powder – 2 tbsp

 For Masala :

1.Oil – 4 tbsp
2.Cloves -4
3.Green cardamom – 2
4.Black cumin – 1 tbsp
5.Coriander seeds – 2 tbsp
6.Pepper corns – 1/2 tbsp
7.Garlic pods chopped -3
8.Star anise -1
9.Bay Leaf -1
10.Sesame seeds – 1 1/2 tbsp
11.Onions sliced – 2 big
12.Tomato Puree – 2 cups

For Curry:

1.Oil – 1 tbsp
2.Red chilli powder -2 tbsp
3.Turmeric – 1 pinch
4.Garam Masala – 3/4 tbsp
5.Salt to taste

METHOD

• Wash your chicken drumstick well under cold running water. Make fine slits on them to allow the marination go in. Sprinkle all the ingredients mentioned under marination and give a good mix gently.
• Refrigerate for at least 3 hours. and over night is best. Take out from the fridge 30 min before you start cooking the chicken.
• Start roasting all the spices in oil one by one. Add in the onions and fry till it is golden brown. Allow it to cool down and blend it into a smooth paste.
• Heat a tbsp of oil in a deep bottomed pan and pour in the onion puree .Cook it for a minute and add tomato puree.
• Cook it for 5 minutes until raw smell goes off. Add in red chilly powder, turmeric salt. Mix well and cook it on low flame with covered lid for 5 minutes until the gravy is half thickened
• Add in the marinated chicken pieces and cook it on low flame with a closed lid until the chicken turns soft. This would take a good amount of 30 minutes .
• Keep checking in between to avoid getting burnt. Adjust salt and pour in little water if you feel the curry thickens more than required. Sprinkle garam masala five minutes before you switch off the stove
• serve hot with rotis or rice.