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Mix lil turmeric powder(too much makes it have this weirrd mouth stinging taste), red chillies(depending on ur guts), garlic paste(medium amount), salt and lemon juice with curd(very importnt). The marinade is ready.
Add the cut chicken pieces to the marinade and leave aside for half an hour(actually best if u make a thin cut in every side ... and leave for like overnight).
Heat oil in pan. Add bay leaf(not cumpolsory ... havent yet got to see this item till date), cinnamon(powder if u have it), cloves(grambu if u ask ur mummmy), crushed black pepper(powder is best .. but then ... i wudnt know many teens whu are rready to grind pepper with ur nails manicured) and chopped onions. Saut? till onions turn translucent(maani 3-4 minutes medium fire). Add grated coconut(u might wanna fry it beforhand a lil bit..if u want it crispy). Saut? till coconut color changes.
Add tomatoes. Cook for 10 minutes. Cool and puree(u can buy this from the shop but then nuthin better than havin it made at home innit fellas) 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. (and i mean regulalrly ... no watcxhin tv in between)
Add paste and simmer on low flame for five minutes.
Kolhapur chicken is ready.
Garnish with coriander leaves. Serve hot with rice(and naan .. if u a hungry type ... well at least i did it)
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just some pointers to have ur cryy tasting different eveytime
1. try frying cardomoms in the oil before adding onions... gives a very distinct flavoor
2. try grinding the onions and garlic and chilli to make the flavor even mopre influenced ... this does mean u wud need to brush befor eu go for that big date u have this friday night)
3. try adding lemon pepper cloves cionnamon aniseed .. this sttf add flavors u thot iu never knew
4. i have just run out of ideas
Add the cut chicken pieces to the marinade and leave aside for half an hour(actually best if u make a thin cut in every side ... and leave for like overnight).
Heat oil in pan. Add bay leaf(not cumpolsory ... havent yet got to see this item till date), cinnamon(powder if u have it), cloves(grambu if u ask ur mummmy), crushed black pepper(powder is best .. but then ... i wudnt know many teens whu are rready to grind pepper with ur nails manicured) and chopped onions. Saut? till onions turn translucent(maani 3-4 minutes medium fire). Add grated coconut(u might wanna fry it beforhand a lil bit..if u want it crispy). Saut? till coconut color changes.
Add tomatoes. Cook for 10 minutes. Cool and puree(u can buy this from the shop but then nuthin better than havin it made at home innit fellas) 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. (and i mean regulalrly ... no watcxhin tv in between)
Add paste and simmer on low flame for five minutes.
Kolhapur chicken is ready.
Garnish with coriander leaves. Serve hot with rice(and naan .. if u a hungry type ... well at least i did it)
__________________________________________________ __________
just some pointers to have ur cryy tasting different eveytime
1. try frying cardomoms in the oil before adding onions... gives a very distinct flavoor
2. try grinding the onions and garlic and chilli to make the flavor even mopre influenced ... this does mean u wud need to brush befor eu go for that big date u have this friday night)
3. try adding lemon pepper cloves cionnamon aniseed .. this sttf add flavors u thot iu never knew
4. i have just run out of ideas
for d recipe....Keep posting more stuffs for us ...
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