Kolhapuri Chicken

Ingredients:

 Boneless skinless chicken pieces – ½ kg
Onion – 1 large chopped into small dice
Garlic – 3 flakes peeled and finely minced
Ginger – 1 inch piece finely minced
 Tomato – 1 large, finely chopped
Turmeric – 1 tsp
Cumin powder – 1 tsp
 Coriander powder – 1 tsp

Whole cloves - 3
 Black peppercorns - 5
 Cardamom pods – 3 gently crushed
 Cinnamon -   2” in length
 Red chili powder as per taste

Grated coconut – 3 tbl.sp

Yogurt – 1 cup
 Goda masala – ½ tsp( you can substitute with garam masala)
Bay leaves - 2
 Salt to taste
Juice of ½ lemon
2-3 tbsp oil,
Freshly chopped  coriander leaves for garnish

METHOD:
Wash chicken and cut into small pieces, in a bowl add yoghurt, salt, turmeric powder, coriander powder, cumin powder and chicken pieces and mix well and keep in the refrigerator for at least 5 to 6 hours.

In a deep frying pan, heat 1 tbl.sp of oil and whole spices like bay leaves, cloves, cardamom, pepper corns and cinnamon stick, fry for two minutes and then add onions. Fry till slightly brown and then add grated coconut and ginger and garlic, fry for 2 to 3 minutes and then add chopped tomatoes and cook till masala separates from oil. Remove from fire and set aside to cool. When the mixture has cooled, grind it to a smooth thick paste.

In the same pan, add the remaining oil and when hot, add chicken along with the marinating masala, add to this grounded paste, goda or garam masala and chilli powder. Mix well and cook on a low flame till the chicken is thoroughly cooked. Remove from fire, add lime juice and garnish with freshly chopped coriander leaves and serve with rice or chapatti.