Step 1

Heat a pan on a low flame and saute red chilies, coriander seeds, cinnamon, cloves, cardamoms, pepper, mace and nutmeg until golden. If using nutmeg powder, add it in the next step.

Step 2

Add coconut, cumin, sesame seeds and poppy seeds. Saute until all the ingredients turn to golden. Do not over roast as the spices will taste bitter.

Step 3

Set these aside and cool. Blend spices to a fine powder.

Step 4

Meanwhile add oil to a pan and saute onions until golden.

Step 5

Add chopped ginger garlic and saute without burning until the raw smell goes off. Set these aside to cool.

Step 6

Transfer onion and ginger garlic to the powder and blend again to a fine powder. It will be slightly oily and lumpy but make sure ginger garlic is ground well.

Step 7

Add this masala to the chicken and marinate. Set this aside for at least 45 mins to one hour.

Step 8

Pour oil to the same pan and add tomatoes. Sprinkle salt and saute until the tomatoes turn soft.

Step 9

Transfer marinated chicken and saute well for 3 to 5 mins on a medium heat.

Step 10

Add salt to the chicken.

Step 11

Pour water just enough to partially cover the chicken.

Step 12

Mix well. Add coriander leaves. Regulate the flame to low flame and cook chicken until done.

Step 13

Serve kolhapuri chicken with plain steamed rice or chapati, onions slices and lemon wedges.