FOR KOLHAPURI MASALA:

MAKING:

1.In a pan heat some oil and add onions to it and cook on moderate flame, till it turns golden brown and add some garlic to it. Once done reserve it in a bowl.

2.Add desicated coconut and oil and toss it until it turns light brown in clour and add it to the same bowl.

3.Toast the lavangi kolhapuri red chillies and then add them to the bowl.

4.Follow up the same procedure with coriander seeds.

5.Follow the same steps with fennel seeds, cumin seeds, black pepper cods and fenugreek seeds mix them well after some time add sesame seed, poppy seeds and cinnamon stick and place it in the same bowl.

6.Let it cool for 10 minutes.

7.Grind together all the roasted masala also add salt, turmeric and tamarind. To make a smooth paste add some water.

FOR CHICKEN KOLHAPURI:

MAKING:

1.Heat the pan and add oil, once the oil is moderately heated, add the ready Kolhapuri masala and saute it properly.

2.Add tomatoes until they become nice and soft then add water and let it boil.

3.Marinate the chicken with salt and turmeric and allow it to rest for 6-7 minutes.

4.Add the marinated chicken to the curry and some water too.

5.Cover it with a lid and let it cook for 12-15 minutes.

6.Garnish it with coriander leaves

SERVING:

7.Chicken Kolhapuri is ready to be served!