Kolhapuri Chicken And Flavored Rice Recipe

About this recipe

Kolhapuri Chicken and Flavored Rice is an irresistible lunch option for anyone who loves bold Indian flavors and wants a balanced meal. Succulent chicken thighs are simmered in a rich Kolhapuri-style spice paste made with tomatoes, garlic, ginger, green chilies, cumin seeds, and a blend of turmeric, red chili, and garam masala. The dish is served alongside fluffy long-grain rice, infused with fragrant garam masala and garnished with fresh coriander leaves. This meal is not only dairy-free and nut-free but also packs 25g of protein, making it ideal for maintaining your health and energy levels during a busy day. Perfect for gym enthusiasts or anyone needing a hearty and flavorful lunch without compromising on nutrition. It’s quick to prepare in just 40 minutes and brings the essence of Maharashtra cuisine right to your plate.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 20 g Turmeric Powder
• - Red Chilli Powder
• 25G Kp Mut Suk Mas
• 200 g Chukde Cumin Seeds / Jeera Seeds
• 250 ml Keya Lemon Juice
• 500 ml Oil (For Frying)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Wash and soak the rice in water for 20 minutes, then drain it and set aside.
2. 2. Chop onions, tomatoes, garlic, ginger, and green chilies finely for the Kolhapuri base.
3. 3. Heat oil in a pan and add cumin seeds, allowing them to sizzle until aromatic.
4. 4. Add chopped onions to the pan and sauté until golden brown and softened.
5. 5. Stir in garlic, ginger, and green chilies, cooking for another 2 minutes for enhanced flavor.
6. 6. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt; cook until the tomatoes are soft and the mixture forms a thick paste.
7. 7. Add the chicken thighs to the pan and coat well with the spice paste. Cook for 5 minutes on medium heat.
8. 8. Pour 200 ml of water into the pan, cover, and simmer for 15 minutes until the chicken is tender and cooked through.
9. 9. While the chicken cooks, boil 300 ml of water in another pot, add the soaked rice and a pinch of salt, and cook until rice is fluffy.
10. 10. Drain the cooked rice and mix it gently with a pinch of garam masala and freshly chopped coriander leaves.
11. 11. Squeeze lemon juice over the chicken to enhance the tangy flavor before serving.
12. 12. Serve the Kolhapuri chicken alongside the flavored rice, garnished with more coriander leaves for freshness.