Maharashtra, in the middle of the west coast of India, takes pride in a cuisine that combines the spiciness of the south with the heartiness of the north.   A lovely example is chicken kolhapuri, named for Kolhapur on the Deccan plateau.  While the precise spice mix can vary, the base is consistent: chicken, marinated and then stewed in a gravy of tomatoes, onion, coconut, and chili pepper.

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There are a few ways to handle the masala, or spice mix.  The traditional way is to toast whole spices and then blend them with a spice grinder.  Lovely result, but if you don't want to buy a sack of star anise pods when you only need one, option two is better: buying the spice mix as a premade blend.  The challenge in the US (and likely elsewhere) is that while Kohlapuri malasa blends are readily available in India, they are tricky to find here.

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I was able to get a delicious pre-made simmer sauce from a firm in Colorado, but if you want to do the spices yourself, try this.

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Serves 4

 

INGREDIENTS

Marinade:

• 1 lb chicken pieces

• 1/2 tsp turmeric powder

• 1 tsp red chile powder (like cayenne)

• 1 tbsp ginger garlic paste (available in Indian groceries; substitute 2 tsp minced garlic, 1 tsp minced ginger)

• 1 tbsp lemon juice

• 1 tsp garam masala powder

Sauce:

• 3 tbsp oil

• 1 tsp cumin seeds

• 1 tbsp coriander seeds

• 2 tbsp sesame seeds

• 1 tbsp poppy seeds

• 2 tbsp chopped garlic

• Whole garam spices (1 bay leaf, 1 green cardamom pod, 2-3 cloves, 6 black peppercorns, 1 star anise)

• 1 large onion, diced

• 1 tomato, diced

• 1/2 tsp garam masala powder

• 3 tbsp dry shredded coconut

• 1 tbsp degi mirch powder or substitute cayenne pepper

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STEPS

1. In a bowl, combine ginger garlic paste, red chilli powder, garam masala, turmeric powder, salt, and lemon juice to make marinade.  Add chicken, rub to cover, and marinate for 30 minutes.

2. Heat 1 tbsp oil over medium-high heat.  Add cumin seeds, whole garam spices, coriander seeds, sesame seeds, poppy seeds, chopped garlic and cook till spices start to change their color. (3-5 minutes)

3. Add dry grated coconut and diced onion and cook till onion gets light brown color (about 7 minutes).

4. Add tomatoes to blender, add onion mixture, some water and grind to make a smooth paste.

5. Clean out the skillet and then 2 tsbp oil over medium heat.  Add tomato-coconut-onion paste, garam masala powder and chile powder.  Cook for 5 minutes.

6. Add marinated chicken pieces, mix well, add water if needed to thin out the sauce, cover and cook for 20 minutes till the time chicken gets tender.

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Serve over rice or with naan.

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Recipe adapted from Madura's Recipes: http://www.madhurasrecipe.com/non-veg-curry/Kolhapuri-Chicken

 

Photograph from Drew Vahrenkamp