So Mahua put a gun to my head yesterday and made me make her Kolhapuri Chicken. Here is the result.
Now for the process…
Make a spice blend by heating oil (I used mustard), and adding cumin seeds, whole cinnamon, cloves, black and green cardamoms, dry red chillies (Mahua suggests fresh green chillies), pods of garlic slices of ginger, slivered onions and freshly shredded coconut.
Cook on low-medium heat till you see oil surfacing. I even covered my Indian wok and slow cooked for about 30 minutes on low-medium to get the spice cooked with the chicken.
Serve Mahua’s Kolhapuri Murgi with chapatis, paratha or plain white rice. Thank you, Mahua. You shall be remembered at dinner time tonight.