Fresh Flavors for Thanksgiving

November 15, 2018 2 min read

Fresh Flavors for Thanksgiving

Indian food stands out differently in the food market, and the differentiating factor is it’s smoky, charismatictadka (flavour). Everymasala (spice) tastes different from the other, due to their varied state cultivation. The Indian household smells like a blend of all the grounded spices and flavours at supper-time.

Ground spices taste more ravishing as the whole spices are hand ground. Just add a pinch of flavoured ground spices and go licking your fingers with every bite, get a taste of Indian food culture right at your table.

Try cooking the most acclaimed dish of Maharashtra, at your home in these easy-peasy steps and have a good old time at your dinner table with family-

Kolhapuri Chicken Recipe

For the Marination:
  • 1 Kg Chicken
  • 2/3 Cup Yogurt
  • 1 tsp Turmeric Powder
  • 2 tsp Red Chilli
  • 1 tsp Garlic Paste
  • Salt (As per taste)
  • 1 tsp Lime Juice
    For the Kohlapur Masala:
    • 2 tsp Corn or Peanut Oil
    • 1Bay Leaf
    • 2Cinnamon Sticks
    • 6 Cloves
    • 1/2 tspBlack Pepper (crushed)
    • 2 Medium Onions, chopped
    • 2 tsp Coconut, grated
    • 1 Large Tomato, chopped
    • 2 tsp Oil
    • 1 tsp Coriander Leaves

    Prepare marination:

    1. Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready.
    2. Add the cut chicken pieces to the marinade and leave aside for half an hour.

    Prepare Kohlapur Masala/Paste:

    1. Heat oil in a pan. Add bay leaf, cinnamon, cloves, crushed black pepper, and chopped onions. Saute till onions turn translucent.
    2. Add grated coconut. Saute till coconut color changes.
    3. Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.

    Main Preparation:

    1. Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low flame. Stir regularly.
    2. Add Kohlapur paste and simmer on low flame for five minutes.
    3. Kolhapur chicken is ready. Garnish with coriander leaves.
    4. Serve hot withBasmati rice 

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