Name: Kolhapuri Kombdiche Sukke (Dry Chicken Masala Kolhapuri Style) recipe by Sonia Shringarpure at BetterButter
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 1 whole chicken cut in pieces; Masala Paste to grind---; 2-1/2 tbsp coconut powder; 1/2 tbsp fenugreek (methi) seeds; 1 tsp cumin powder; 1 tsp turmeric powder; 8 Cloves garlic; Spice Garam Masala to grind---; 8 dry Kashmiri chilies; 1 tbsp Coriander Seeds; 1-1/2 tsp cumin seeds; 3/4 tsp fenugreek seeds; 3/4 tsp mustard seeds; For Masala---; 1 onion chopped finely; 3 large onions grated; 2 tsp ginger-garlic paste; 2 tbsp tamarind pulp; 1 large branch of curry leaves; Salt to taste; Olive oil as needed; Chopped coriander leaves for garnish

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.

Ingredients Serving: 6

1 whole chicken cut in pieces
Masala Paste to grind---
2-1/2 tbsp coconut powder
1/2 tbsp fenugreek (methi) seeds
1 tsp cumin powder
1 tsp turmeric powder
8 Cloves garlic
Spice Garam Masala to grind---
8 dry Kashmiri chilies
1 tbsp Coriander Seeds
1-1/2 tsp cumin seeds
3/4 tsp fenugreek seeds
3/4 tsp mustard seeds
For Masala---
1 onion chopped finely
3 large onions grated
2 tsp ginger-garlic paste
2 tbsp tamarind pulp
1 large branch of curry leaves
Salt to taste
Olive oil as needed
Chopped coriander leaves for garnish

Instructions

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

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