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Chicken Kolhapuri

Chicken drumsticks cooked with a range of roasted spices and pastes, served with bhakri bread and koshambir.

Chicken Kolhapuri

Chef's Name	:	Rajeev Arora, Team India
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour 10 Minutes
Recipe Rating	:

Tags: chicken, drumsticks, indian food, kolhapuri

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Ingredients

For the chicken:

12 chicken drumsticks (tangdi)

2 Tbsp chilli powder

2 Tbsp turmeric powder

2 Tbsp ginger paste

2 Tbsp garlic paste

1 Tbsp cumin seeds

3 Tbsp coriander seeds

1 tsp fenugreek seeds (methi dana)

2 tsp white poppy seeds

1 tsp sesame seeds

1/2 cup coconut, desiccated

5 cloves

5 green cardamom

5 black peppercorns

5 cinnamon sticks

1 cup onions, fried

1 pinch asafoetida (hing)

6 red whole chillies, fried

1 small tomato, diced

Juice of 3 lemons

Coriander leaves (for garnish)

For bhakri:

1 cup millet flour (bajre ka atta)

1 cup jowar flour

1 cup wheat flour

Salt to taste

1/2 cup butter, unsalted

For koshambir:

2 tomatoes

2 onions

2 cucumbers

Salt to taste

Few sprigs coriander leaves

2 green chillies

Method

Marinate the chicken with chilli powder, turmeric powder, ginger and garlic pastes. Leave for 15-20 minutes.

Roast the cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, sesame seeds, coconut, cloves, green cardamom, black pepper and cinnamon.

In a mixer, add fried onions and all the roasted spices. Make a smooth paste with some water.

In a pan heat oil, add ginger paste, garlic paste, asafoetida, dry red chillies, turmeric powder and tomato. Then add the ground paste.

Saute for some time and add chicken.

Saute for another 2 minutes, then add water and cook on a slow flame till chicken is cooked.

Add lemon juice and finish with coriander leaves.

For the bhakri:

Mix the three flours, salt and knead dough with water.

Roll and bake on the flat tawa.

Finish with butter.

For the koshambir:

Julienne onion, tomato, cucumber.

Squeeze lemon juice and season.

Add coriander leaves and green chillies.

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