Kolhapur, Maharastra’s spice capital boasts of being home to the spiciest of dishes. These fiery dishes make for some epic gastronomical experiences in the world of spicy food.
While the spice quotient is quite high, the taste is wonderfully distinct leaving you asking for more, if you can handle the spice that is!
We present to you the very authentic version straight from the mommy and grand mommy stable.
- I kg chicken ( with bones)
- 1 half of a dry coconut (sukha kopra)
- 1 whole large onion, peeled
- 3 large onions finely chopped
- 7-8 green chillies
- Loads of fresh coriander
- Juice of one lemon
- 9- 10 loves of garlic
- 2 inch piece of ginger
- 7-8 dried red chillies
- 2 tsp whole coriander seeds
- 2 tsp poppy seeds (khus khus)
- 2tsp sesame seeds (til)
- 2tsp red chilli powder
- 2tsp coriander powder
- 1tsp turmeric powder
- 2tbsp oil
- Salt to taste
For the marinate
- Wash the chicken thoroughly and set aside.
- In a blender, pop in the green chillies, garlic, ginger, coriander and the lemon juice. Add a dash of water. Grind this to fine paste.
- Smear your chicken generously with this paste and some salt.
- Set this aside for an hour or so.
The Making of the Masala
- First we need to smoke the dry coconut. So put the coconut half right on top of the flame of your burner, yes on top.
- Smoke it, till the outer covering turns black.
- Invert the coconut so its insides are also well smoked.The insides should turn brown
- Set it aside to cool.
- Next, pick your large peeled whole onion and smoke it as well in the same manner. Yes, right on top of the flame, till the outer covering turns black.
- Set it aside to cool.
- Next in a hot pan, dry roast your whole spices- the dry red chillies, coriander, poppy seeds and sesame seeds very well, till a beautiful spicy aroma fills your kitchen. Remember not to add any oil at all in this process.
- Set these roasted masalas aside and allow them to cool.
- Once the smoked coconut and onion have cooled down, chop them up.
- In a blender, grind together the roasted masalas, the smoked coconut and onion with some water to form a fine paste.
- Your Kolhapuri masala is ready.
The Making of the gravy
- In a hot kadhai, tip in some oil.
- Once the oil is hot enough tip in your finely chopped onions.
- Saute them till they turn brown.
- Next, tip in your ground masala.
- Saute this mixture very well till the oil separates on the sides of the pan.
- Once that happens, pop in your marinated chicken next.
- Now add the red chilli powder, the coriander powder and the turmeric.
- Saute the chicken with the masala for a bit.
- Next add some water. The amount of water depends on the consistency you like. We like the gravy thick, so we don’t add too much water.
- Cook till your chicken is well done and the oil has separated to the sides of the kadhai.
- Garnish with some fresh coriander.
Enjoy this with some rice bhakris, phulkas, parathas or steamed rice!