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In this video, I have shown step by step process of making kolhapuri chicken sukka with freshly ground Kolhapuri masala.

In this Kolhapuri chicken sukka recipe, the Kolhapuri masala is prepared first and then added to the chicken. The kolhapuri chicken sukka gets all its flavor from the freshly ground Kolhapuri masala.

Authentic chicken kolhapuri recipe, kolhapuri chicken sukka recipe, chicken kolhapuri recipe, Sukka chicken recipe, kolhapuri chicken sukka recipe by the yummy delights

This Spicy Chicken Kolhapuri is another gem from the Kolhapuri cuisine. You can enjoy it with Chapati/jawarichi bhakri/Roti.

You can prepare Kolhapuri masala easily at home and store it in an airtight container in the freezer. Use it within 15 days.

Ingredients to make Kolhapuri Chicken Sukka:
To marinate the chicken
500 gm chicken
1 tbsp ginger garlic paste
1 tbsp lemon juice
Salt to taste
1/4 tsp turmeric powder
1 tsp Byadagi chili powder (if not available use Kashmiri red chili powder)

To prepare the Kolhapuri masala:
2 tsp oil
1 onion, sliced
8 garlic cloves
1/4 cup desiccated dry coconut
1 tsp white sesame seeds
1 tsp poppy seeds
1/4 cup coriander seeds.
1/2 tsp fennel seeds
½ tbsp cumin seeds
1/4 tsp fenugreek seeds
8-10 byadagi red Chilies
Whole spices:
4 cloves
10 black peppercorns
1 blade mace
1-inch cinnamon
2 green cardamom
1 black cardamom
small piece nutmeg
1 black stone flower (optional)
1/4 tsp turmeric powder

To make Kolhapuri chicken sukka
2 bay leaves
2 onions, chopped
1/2 of the Kolhapuri masala
1 tomato, chopped
Salt
2 dried red chilies
coriander leaves

How to make the Kolhapuri chicken Sukka step by step process:

First of all, marinate the chicken.
In a mixing bowl take chicken, ginger garlic paste, lemon juice, salt, turmeric powder & byadagi red chili powder and mix. Marinate for 30 minutes to make kolhapuri chicken.

To prepare kolhapuri masala:
1. Heat 2 tsp oil & add sliced onion. Saute until translucent.
2. Add garlic cloves & fry it until golden.
3. Next, add desiccated dry coconut & fry until coconut is light golden in color.
4. Add white sesame seeds & poppy seeds. Fry for 2 minutes. Transfer to a plate.
5. In the same pan roast coriander seeds, cumin seeds, fennel seeds & fenugreek seeds until aromatic. Transfer to the plate.
6. Roast byadagi red chilies until crisp. Transfer to a plate.
7. Heat 1 tsp oil and roast all the whole spices.
roast the whole spices for a minute. Transfer it to a plate
8. Let all the roasted ingredients cool down completely.
9. Transfer it to a mixer jar & add turmeric powder.
10. Grind without adding water. Kolhapuri masala is ready

Making Kolhapuri Chicken sukke:
1. Heat 2 tbsp oil & add bay leaves. Fry it for a minute.
2. Add onions & fry until golden.
3. Add marinated chicken & fry it for 5 minutes.
4. Add 1/2 of the Kolhapuri masala. Store the remaining in airtight container and freeze. Use within 15 days.
5. Saute until oil starts to separate from the sides.
6. Add water, tomatoes & salt.
7. Cover & cook until chicken is cooked.
8. After 15 minutes, add dried red chilies & coriander leaves.
9. Cook until water dries up.
10. Kolhapuri chicken sukka is ready to serve. Serve hot with Roti/chapatti of Bhakri.

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