Kolhapuri Chicken With Jeera Rice Recipe

About this recipe

A spicy and flavorful Kolhapuri-style chicken curry paired with aromatic jeera rice, showcasing the authentic flavors of Maharashtra.

Ingredients

• Pcs Chings Masala Chicken Chilli
• 250g Garlic
• 250g Ginger
• 100 G Kolhapuri Masala
• 1 kg Basmati Rice
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250g Coriander
• - Bay Leaf
• 150 Gms Cloves
• 150 Gms Green Cardamom
• 100 g Coriander Powder
• 20 g Turmeric Powder
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 500 ml Water

Instructions

1. Step 1: Heat 2 tablespoons of oil in a heavy-bottomed pan. Add chopped onions and sauté until golden brown.
2. Step 2: Add minced garlic, grated ginger, and the Kashmiri chili paste. Cook for 2 minutes until aromatic.
3. Step 3: Stir in the tomato puree, turmeric powder, coriander powder, and Kolhapuri masala. Cook until the oil separates.
4. Step 4: Add the chicken pieces and sauté for 5 minutes until the chicken is well-coated with the masala.
5. Step 5: Add 1 cup of water, cover, and let the chicken simmer on medium heat for 25 minutes or until tender.
6. Step 6: While the chicken is cooking, prepare the jeera rice. Heat 1 tablespoon of oil in a pan. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom. Sauté for 30 seconds.
7. Step 7: Add the soaked basmati rice and stir gently to coat the rice with the spices.
8. Step 8: Add 2 cups of water and a pinch of salt. Cover and cook on low heat until the rice is fluffy and cooked through.
9. Step 9: Garnish the chicken curry with chopped coriander leaves and serve hot with jeera rice.