Kohlapuri sukha chicken Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken with yogurt, turmeric powder, red chili powder, and salt. Let it sit for 30 minutes.
• STEP 2.Heat oil in a pan and add cumin seeds, cloves, cinnamon stick, and bay leaf. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 4.Add the marinated chicken and cook until it changes color. Then, add the Kolhapuri masala paste and mix well.
• STEP 5.Cover and cook on low heat until the chicken is tender and the masala thickens. Garnish with coriander leaves.
• STEP 6.Serve hot with roti or rice.

Cooking Tips

• You can adjust the spice level by adding more or less red chili powder.
• For a richer flavor, you can add a tablespoon of ghee while cooking the chicken.
• Make sure to cook the chicken on low heat to ensure it becomes tender and absorbs the flavors.

Storage and Serving

• Leftover Kolhapuri Sukha Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a pan or microwave before serving.
• Serve the dish with a side of sliced onions, lemon wedges, and mint chutney for added freshness.