The recipe is originally from kolhapur district of Maharastra and hence the name chicken Kolhapuri.
Chicken 1 kg
Curd 1 cup
Lime 1 tsp
Ginger Garlic paste 1 tbsp
Turmeric powder 1/2 tsp
Red chili powder 1sp
Cinnamon stick 2 inch
Crushed Black pepper ½ tsp
Bay leaves 2 nos
Cardamom 1 piece
Grated coconuts 2 tsp
Dry Red chili 2 nos
Oil 6 tbsp
Onion 3 medium size cut into pieces
Tomatoes 2 medium size
Cumin seed 1 tsp
1 tbsp cream
Mince coriander leaves ½ cup
1/2 cup water
Salt to taste
Take chicken pieces in a bowl, add curd, lime juice, ginger garlic paste, turmeric powder, red chili powder, salt to taste. Marinate it and keep aside.
Heat 3 tbsp oil in pan, add bay leaves, dry red chili cinnamon stick, cardamom, crushed black peppers and cumin seed.
Add onion and Fry it till it gets light brown.
Add coconut and tomatoes to it, fry for 2 min. Take it out from pan and make a paste out of it. Keep aside.
Heat the kadai/pan & add 3 tbsp oil, marinated chicken to it. Fry till the water gets dry.
Add the paste and salt to the chicken. Fry it.
Cover it till the chicken gets cooked.
Stir it in between. When oil comes out of it add ½ cup water and cook it for 5 min.
Garnish it with fresh cream and coriander leaves.
Serve it hot with rice or chapatti/ bhakri.