Recipe for Chicken Kolhapuri

Ingredients:

　

1 pound skinless chicken thighs

Marinade:

3 tsp. Ginger garlic paste

1 tsp. Kashmiri chili powder

1 tsp. Lemon juice

½ tsp.Garam masala

1 tsp. Salt

Gravy:

3 tbsp. Oil

1 tsp. Cumin seeds

1 tbsp. Coriander seeds

1 tbsp. Poppy seeds

1 tbsp. Sesame seeds
2-3 garlic pods
2 cloves
6 peppercorns

½ tsp. Fennel

1 bay leaf

1 green cardamom

2 tbsp. Dry coconut

1 tsp. Kashmiri chili powder

1 big onion

1 big tomato

Mix all ingredients for marinade and marinate chicken in it for at least 2 hours in the fridge, overnight would be better. Now chop onions thinly and fry till golden brown and keep it aside. Fry rest of the gravy ingredients except tomato in 1 tbsp. Oil. When this gives off nice aroma take it off the heat. Grind these spices, onion, and tomato together with water to get a thick paste consistency. Heat the remaining oil in a heavy bottom pot and add the spice paste to it. Fry it for a while and add chicken to it. Mix everything very well and add two cups of water. Cover and cook till the chicken is tender. Serve it with chapati or rice.