Ingredients Jump to Instructions ↓

  1. 1 kg chicken

  2. 2/3 cup yoghurt

  3. 1 tsp turmeric powder

  4. 2 tsp red chilli

  5. 1 tsp garlic pastesalt to taste

  6. 1 tsp lime juice

  7. 2 tsp corn or peanut oil

  8. 1 bay leaf

  9. 2 pieces cinnamon

  10. 6 pieces cloves? tsp crushed black pepper

  11. 2 medium onions

  12. 2 tsp grated coconut

  13. 1 large cut tomato

  14. 2 tsp oil

  15. 1 tsp coriander leaves

Instructions Jump to Ingredients ↑

  1. Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready.Add the cut chicken pieces to the marinade and leave aside for half an hour.Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saut?a> till onions turn translucent. Add grated coconut. Saut?ill coconut color changes. Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.The Kolhapur masala is ready.Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly. Add paste and simmer on low flame for five minutes.Kolhapur chicken is ready. Garnish with coriander leaves.Serve hot with rice.


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