Fiery Kolhapuri Chicken Fragrant Jeera Pilaf Recipe

About this recipe

A fiery and flavorful Kolhapuri-style chicken curry paired with aromatic jeera rice, perfect for a hearty dinner.

Ingredients

• Pcs Chings Masala Chicken Chilli
• 1 kg Basmati Rice
• - Onion
• 250g Garlic
• 250g Ginger
• 250g Coriander
• 250g Green Chilli
• - Peppercorn
• 100 g Jeera
• - Bay Leaf
• 150 Gms Cloves
• 500 ml Water
• 100 G Kolhapuri Masala
• 20 g Turmeric Powder
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil

Instructions

1. Heat 2 tablespoons of oil in a deep pan. Add cumin seeds, bay leaf, cloves, and peppercorns, and sauté until aromatic.
2. Add chopped onions and cook until golden brown. Stir in minced garlic, grated ginger, and slit green chilies.
3. Add tomato puree and cook for 5 minutes until the mixture thickens.
4. Stir in Kolhapuri masala, turmeric powder, red chili powder, and salt. Cook for 2 minutes.
5. Add chicken pieces and mix well to coat them with the masala. Cook for 5 minutes on medium heat.
6. Pour 400 ml of water, cover, and simmer for 25 minutes until the chicken is tender and the curry thickens.
7. Meanwhile, heat 1 tablespoon of oil in another pan. Add cumin seeds and sauté briefly.
8. Add rinsed basmati rice, stir gently, and add 300 ml of water. Season with salt and cook covered on low heat until rice is fluffy.
9. Serve the Kolhapuri chicken curry garnished with coriander leaves alongside the jeera rice.