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Home / Recipes / Kolhapuri Kombdiche Sukke (Dry Chicken Masala Kolhapuri Style)

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Kolhapuri Kombdiche Sukke (Dry Chicken Masala Kolhapuri Style)

Jan-27-2017
Sonia Shringarpure
20 minutes
Prep Time
50 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Kolhapuri Kombdiche Sukke (Dry Chicken Masala Kolhapuri Style) RECIPE

This recipe is from South of Maharashtra, place called Kolhapur which is famous for its spicy cuisine. The recipe is adapted from the cookbook --Rare Gems: A non-vegetarian gourmet collection from Maharashtra by Aditya Mehendale.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Maharashtra
  • Stir fry
  • Simmering
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 6

  1. 1 whole chicken cut in pieces
  2. masala Paste to grind---
  3. 2-1/2 tbsp coconut powder
  4. 1/2 tbsp fenugreek (methi) seeds
  5. 1 tsp cumin powder
  6. 1 tsp turmeric powder
  7. 8 Cloves garlic
  8. Spice Garam masala to grind---
  9. 8 dry Kashmiri chilies
  10. 1 tbsp coriander Seeds
  11. 1-1/2 tsp cumin seeds
  12. 3/4 tsp fenugreek seeds
  13. 3/4 tsp mustard seeds
  14. For Masala---
  15. 1 onion chopped finely
  16. 3 large onions grated
  17. 2 tsp ginger-garlic paste
  18. 2 tbsp tamarind pulp
  19. 1 large branch of curry leaves
  20. salt to taste
  21. olive oil as needed
  22. Chopped coriander leaves for garnish

Instructions

  1. Grind all the ingredients mentioned under masala paste to a paste without adding water.
  2. Grind all the ingredients mentioned under spice garam masala to a coarse powder.
  3. Wash chicken and drain excess water.
  4. Heat 3 tbsp oil in thick bottomed pot/kadhai. Add grated onions and sprinkle little salt on them. Fry the onions till browned.
  5. Add curry leaves and stir for a minute. Switch off gas.
  6. In another wok/skillet/handi, heat 3 tbsp oil. Add the ground spice garam masala and sauté.
  7. Add chopped onion and stir well constantly till onions soften and change color.
  8. Add chicken and mix well with the masala. Cover with lid and cook chicken till it changes color.
  9. Add the ground paste, tamarind pulp, and salt to taste. Stir to mix well. Cover with lid and cook chicken till it's tender.
  10. Add the fried onions to the chicken and mix well with the masala.
  11. Cook uncovered till thick masala is left behind.
  12. Garnish with coriander leaves.

Reviews (1)  

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Tanushree Goel
Jan-27-2017
Tanushree Goel   Jan-27-2017

wow..looks so yumm!!

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