Murg Kolhapuri

Murg Kolhapuri is a spice-loaded and flavoursome dish prepared in Kolhapur – region in Maharashtra. This dish gets its unique flavour from the freshly ground spices and grated coconut.

Ingredients:

For Marination:

• 1 Kg Chicken – cut into medium pieces
• Curd -2/3 Cup
• Turmeric Powder – 1 tsp
• Red Chilli Powder – 2 tsp
• Garlic Paste – 1 tsp
• Salt – To taste
• Lemon Juice – 1 tsp

For Kolhapuri Masala Mixture:

• Peanut Oil 2 tsp – (You can take any refined oil)
• Bay Leaf – 1 no.
• Cinnamon Sticks – 2 no.
• Cloves – 6 no.
• Black Pepper (crushed) – 1/2 tsp
• Chopped Medium-sized Onions – 2 no.
• Grated Coconut – 2 tsp
• Chopped large-sized Tomato – 1 no.
• Finely chopped coriander leaves – 1 tsp

Method:

For marinade

• Take curd in a big mixing bowl. Now add turmeric, red chilli powder, garlic paste, salt and lemon juice. Mix well. Your marinade is ready.
• Now add chicken pieces in the marinade and leave it aside for an hour. Note: You can marinate the chicken overnight.

Kolhapuri Curry Paste

• Heat oil in a pan. Now add bay leaf, cinnamon, cloves, black pepper and chopped onions. Saute the mixture till the onions turn translucent.
• Now add the grated coconut and saute till coconut changes its colour.
• Now add tomatoes and cook for 10 minutes. Turn off the heat and let the mixture cool down.
• Add this mixture to a blender and prepare a paste.
• Heat peanut oil (or any oil of your choice) in a pan and add the marinated chicken. Cook the chicken for 20 minutes on the low flame. Keep stirring it regularly.
• Once the chicken becomes tender, add the Kolhapuri paste and simmer it on low flame for five minutes.
• Murg Kolhapuri is ready. Transfer it in a serving bowl and garnish it with coriander leaves.
• Serve hot with Roti or Parantha or Rice.