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Kolhapuri Sukka Chicken and Amboli | Majha Kitchen | Sanjeev Kapoor Khazana

A spicy Kolhapuri style dry chicken preparation served with traditional rice flour flat breads called amboli. KOLHAPURI SUKKA CHICKEN Ingredients 750 grams chicken, cut into 2 inch pieces on bone 5 tablespoons oil 3 medium onions, finely chopped 1½ tablespoons ginger-garlic paste 3-4 dried red chillies 1 tablespoon Kolhapuri dry chutney 1 tablespoon chopped fresh coriander leaves + for garnishing A pinch of nutmeg (jaiphal) powder ¼ teaspoon turmeric powder Salt to taste Paste 2 tablespoons poppy seeds (khus khus) 1 tablespoon white sesame seeds (til) 10-15 black peppercorns 1 inch cinnamon 3-4 green cardamoms 1 black cardamom 4-5 cloves ½ blade mace (javitri) 1 teaspoon caraway seeds (shahi jeera) 1½ cups grated dried coconut 8-10 dried Bedgi red chillies Method 1. To make paste, dry roast poppy seeds and sesame seeds individually in a non-stick pan till they crackle. Transfer in a bowl. 2. Dry-roast black peppercorns, cinnamon, green cardamoms, black cardamom, cloves and broken mace in the same non-stick pan till fragrant. Transfer in the same bowl. 3. Dry-roast caraway seeds in the same non-stick pan till lightly browned. Transfer in the same bowl and cool the mixture. 4. Dry-roast coconut in the same non-stick pan till golden brown. Switch off heat and cool. 5. Grind together the roasted ingredients and red chillies alongwith some water into a fine paste. 6. Heat oil in a deep non-stick pan. Add onions and sauté for 3-4 minutes. Add ginger-garlic paste and broken red chillies and sauté till oil separates. 7. Add chicken pieces, mix and cook on high heat for 2-3 minutes. Add prepared paste, Kolhapuri dry chutney, 1 tablespoon coriander leaves, nutmeg powder and turmeric powder, mix and cook on medium heat for 5-7 minutes. 8. Add salt and ½ cup water, mix, cover and cook for 5-7 minutes. 9. Garnish with coriander leaves and serve hot with amboli. AMBOLI Ingredients 2 cups short grain rice (kolum), soaked for 3-4 hours 1 cup split skinless black gram (dhuli urad dal) ½ teaspoon dried fenugreek seeds (methi dana) Salt to taste Oil for drizzling Method 1. Soak black gram in sufficient water alongwith dried fenugreek seeds for 3-4 hours 2. Grind together drained rice and drained black gram mixture with some water into a smooth paste. Transfer in a bowl and set aside to ferment for 8-10 hours. 3. Add salt to the batter and mix. Add ¼ cup water and mix well to make a semi-thick batter. 4. Heat a non-stick tawa. 5. To prepare one amboli, pour a ladleful of batter on hot tawa and spread to make a semi-thick disc. Drizzle some oil on the sides of disc, cover and cook on low heat for 3-4 minutes from the underside. 6. Fold and serve hot with Kolhapuri Sukka Chicken. Click to Subscribe: http://bit.ly/1h0pGXf Cookware by : http://www.wonderchef.in Facebook :   / chefsanjeevkapoor   Twitter :   / sanjeevkapoor   #sanjeevkapoor