kolhapuri Chicken
Channel: Cuisines By Mom
Date: 2020-07-02

Restro – Kolhapuri - Chicken

I am going to prepare Restro – Kolhapuri – Chicken, the Ingredient and Preparation procedure are stated below:-
Ingredient:-
1) For Marination
i) Chicken -1.0 kg (15 pieces) 
ii) Salt-1 TSP
iii) Red Chilli Powder-1 TSP
iv) Turmeric Powder-1 TSP 
Mix the chicken with above items and keep it for 15 minutes
2)For dry roast powder masala
i) White sesame (Sada Till)–2 TBSP 
ii) Sahi jeera -1 TBSP
iii) Fennel seeds (sop) -1 TBSP
iv) Poppy Seeds (khas khas) –2 TBSP 
v) Coriander seeds-2 TBSP
vi) Bay leaf – 2 nos.
vii) Javitri(Mace) -2 nos. 
viii) Black Pepper - 8-10 nos.
ix) Fenu greek-8-10 nos.
x) Clove – 5-6 nos.
xi) Green Cardamom – 4 nos
xii) Black Cardamom – 1 nos.
xiii) Nutmeg (jayfal) – ½  nos.
xiv) Star Anise – 1 nos. 
xv) Cinnamon – 3 small pieces
xvi) Dry Red Chilli – 12 nos.
xvii) Salt – ½ TBSP
b) For Paste
i) Ginger –1 TBP (cut in pieces)
ii) Garlic –8 – 10 pieces (slices)
iii) Tomato –2 nos (in pieces)
iv) Big size Onion -1 nos (sliced)
v) Salt- 1.5 TSP or as per test
vi) Dry coconut- I nos. (sliced)
vii) Red Chilli Powder-2 TBSP
viii) Turmeric Powder-1 TBSP
ix) Cooking Oil – ½  cup
c) For Garnishing – 
i) Tomato- 1 no. cut in ring form
ii) cucumber- 1 nos. 
iii) Onion – cut in ring form
Preparation
This preparation is consists of three steps:
1st step
To prepare a Dry roast mix masala , take a pan and warm it on stove and roast all the seeds as per item no 
2.a) except dry red chilli, which is to be roasted separately , then these roasted masala need to be grind and keep ready after sheave.
2nd step
Now for wet mix by the ingredient as mentioned item no 2 b), 
now take a pan on stove put one TBS cooking oil and after warm onion to fry till brown after that do same thing for dry coconut pieces till it also turn brown.
Use a blender take the entire ingredient as stated in sr.no.2.b), except turmeric and red chili powder and tomato, including fried onion and dry coconut to paste. Prepared a tomato paste separately. 
3rd step
For the final step get a suitable pan so that one kg chicken can be adjusted, place it on stove and light it , put ½ cup cooking oil and after getting hot then use blended paste and tomato paste then after 2 minutes put turmeric & chilli powder, ½ tsp coriander leafs and salt as per taste. Now after 2 minutes mix dry blended mix masala.After proper mix of dry and wet paste drop chicken in to the pan and allow the chicken and gravy mix properly, mix two cup warm water and cover the pan with a lead, allow the chicken boil properly for 15 to 20 minutes.
After twenty minutes check the chicken if boiled properly take out the prepared food and placed in a bowel. 
Garnish and serve the Restro kolhapuri chicken.