Tag: Black cardamoms 1

Dry and spicy chicken preparation in thick red gravy…

KOLHAPURI SUKKA CHICKEN

Ingredients

1. Chicken – 1 medium (Cut into 12 pieces on the bone)
2. Oil – 5 tbsp
3. Whole dry red chillies – 3-4
4. Onion chopped – 1 medium
5. Ginger paste – 2 tsp
6. Garlic paste – 2 tsp
7. Turmeric powder – 1/4 tsp
8. Nutmeg powder – a pinch
9. Kolhapuri dry chutney – 1 tsp
10. Salt – to taste
11. Fresh coriander leaves, chopped – 2 tbsp
12. Sesame seeds – 1 tbsp
13. Poppy seeds – 2 tbsp
14. Black pepper – 6-8
15. Black cumin seeds – 1 tsp
16. Cinnamon – 1 inch piece
17. Green cardamoms – 3-4
18. Black cardamoms – 1
19. Cloves – 4-5
20. Mace powder  – 1/4 tsp
21. Dry coconut – 1 tbsp
22. Degi whole dry chillies  – 8-10

Method

• Dry roast sesame seeds, poppy seeds, black peppercorns, caraway seeds, cinnamon, green cardamoms, black cardamom, cloves and mace separately.
• Cool and grind with dry coconut and bedgi red chillies to a fine paste, adding a little water.
• Heat oil in a pressure cooker, add whole dry red chillies, stir-fry briefly, remove and reserve for garnish. Add onion to the same oil and sauté till golden brown.
• Add ginger paste and garlic paste and cook on medium heat for a few seconds.
• Stir in the ground paste and cook further for three to four minutes on medium heat, stirring frequently.
• Add chicken pieces, mix well and cook on high heat, stirring continuously, for two to three minutes.
• Add half a cup of water and continue cooking on medium heat for three to four minutes, stirring frequently.
• Add turmeric powder, grated nutmeg, Kolhapuri dry chutney and salt. Close the cooker and pressure cook till two whistles are given out. Open the lid when the pressure has reduced.
• The masala should be quite thick and dry. Serve hot garnished with coriander leaves and fried dry red chillies.