Tangy Kolhapuri Chicken With Jeera Rice Recipe

About this recipe

A flavorful and mildly spicy Kolhapuri-style chicken dish cooked with aromatic spices, paired perfectly with fragrant jeera rice.

Ingredients

• 200 g Paneer
• - Milky Mist Skyr Plain Yogurt
• 100 g Lemon
• 1 l Refined Soyabean Oil
• 200 g Table Salt
• 20 g Cinnamon
• - Garlic Paste
• Loose Cardamom
• 50 g Chat Masala
• - Chicken Breakfast Sausages
• 1 kg Basmati Rice
• - Baby Tomatoes
• 100 G Kolhapuri Masala
• 100 g Jeera
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 100 g Salt
• 100G Oleo
• 100 g Coriander Leaves
• 1pc Watermelon

Instructions

1. 1. Wash and soak the basmati rice in water for 20 minutes.
2. 2. Heat 15 ml of cooking oil in a pan and sauté cumin seeds until they crackle.
3. 3. Add the soaked rice and 400 ml of water to the pan, cover, and cook until the rice is fluffy.
4. 4. In another pan, heat the remaining oil and sauté finely chopped onions until golden brown.
5. 5. Add minced garlic, ginger, and cook for 2 minutes until aromatic.
6. 6. Stir in chopped tomatoes and cook until the mixture turns into a thick paste.
7. 7. Add Kolhapuri masala, turmeric, red chili powder, coriander powder, and salt. Mix well.
8. 8. Add chicken thighs to the pan and cook for 2-3 minutes until lightly browned.
9. 9. Pour in water and bring to a simmer. Cook for 15 minutes until the chicken is tender and the gravy thickens.
10. 10. Garnish the Kolhapuri chicken with chopped coriander leaves.
11. 11. Serve the chicken hot with freshly cooked jeera rice.