Kholapuri Chicken

Ingredients

Quantity	Measure	Ingredients	Description:
2	Teaspoon	Corn Oil
2/3	Teacup	Curds	Marinade paste
1	Teaspoon	Turmeric Powder	Marinade paste
2	Teaspoon	Chilly Powder, Red	Marinade paste
1	Teaspoon	Garlic Paste	Marinade paste
	As Required	Salt	Marinade paste
1	Teaspoon	Lime Juice	Marinade paste
1	Kilogram	Chicken	Clean, cut and wash and marinate.
2	Teaspoon	Cooking Oil	For frying
1-2	Ball	Bay Leaves (Tejpatta) (Dry Cinnamon Leaf)	Fry in oil. To make Kholapuri Masala
2	Piece	Cinnamon (Dalchini)	Fry in oil. To make Kholapuri Masala
1	Large	Onion	Fry in oil. To make Kholapuri Masala
6	Piece	Cloves (Lavang)	Fry in oil. To make Kholapuri Masala
1/2	Teaspoon	Pepper Corns	Fry in oil. To make Kholapuri Masala
1	Large	Tomatoes	Fry in oil. To make Kholapuri Masala
2	Teaspoon	Coconut scraped (fresh)	Fry in oil. To make Kholapuri Masala
1	Teaspoon	Coriander Leaves (Kothmeer)	Garnish

Method

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