Back to 4 servings chicken 2 lb bone-in chicken pieces, about 800 g, curry cut 1 tbsp lemon juice 1 tbsp ginger-garlic paste 0.5 tsp turmeric powder 1 tsp salt, plus more to taste masala 6 dried red chilies, Kashmiri or Byadgi; deseed for a milder curry 2 tbsp coriander seeds 1 tsp cumin seeds 1 tsp fennel seeds 4 cloves 10 black peppercorns 1 inch cinnamon stick 1 black cardamom 2 green cardamom pods 1 star anise, half a pod 1 mace blade 1 small pinch nutmeg 1 black stone flower (kalpasi), optional 0.25 cup grated dry coconut, copra or desiccated 1 tbsp sesame seeds 1 tsp poppy seeds 1 onion, sliced, for the masala 6 garlic cloves curry 3 tbsp oil, divided 1 bay leaf 1 onion, finely chopped 1 tomato, finely chopped 3 cups hot water, add in stages as needed tempering 2 dried red chilies, for optional tempering 2 tbsp oil, for optional tempering
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1 Step 1: Combine the chicken with lemon juice, ginger-garlic paste, turmeric and salt. Rub well and marinate for at least 30 minutes, or overnight in the refrigerator.2 Step 2: Dry roast the dried red chilies over low-medium heat until fragrant, about 1 to 2 minutes. Set aside.3 Step 3: Toast the coriander, cumin, fennel, cloves, peppercorns, cinnamon, cardamoms, star anise, mace, nutmeg and stone flower over low-medium heat until fragrant, about 2 minutes. Remove and set aside.4 Step 4: In the same pan with 1 tablespoon oil, saute the sliced onion and garlic until golden, about 4 to 5 minutes.5 Step 5: Add the grated coconut, sesame and poppy seeds and roast until golden, about 1 to 2 minutes. Do not over-roast or the spices turn bitter. Cool everything completely.6 Step 6: Grind the roasted chilies, spices, coconut mixture, onion and garlic with the turmeric and a little water into a thick, smooth paste.7 Step 7: Heat the remaining 2 tablespoons oil in a heavy-bottomed pan over medium heat. Saute the bay leaf and chopped onion until golden, about 5 to 7 minutes.8 Step 8: Add the chopped tomato and cook until it breaks down completely and the oil starts to separate, about 5 minutes.9 Step 9: Stir in the Kolhapuri masala paste and cook about 10 minutes, until the oil separates from the masala and it is deep and fragrant.10 Step 10: Add the marinated chicken and cook about 5 minutes, stirring, until it is coated in the masala.11 Step 11: Pour in roughly 3 cups of hot water and add salt to taste. Cover the pan and let it simmer gently over low heat for 15 to 25 minutes, stirring now and then. The chicken is ready when it's tender and reads 165°F (74°C) at the thickest part, with clear juices and no pink by the bone. If the gravy gets too thick as it cooks, stir in a little more hot water.12 Step 12: Optionally, fry the 2 dried red chilies in the tempering oil until crisp, about 30 seconds, and pour over the curry before serving.getsaucepan.com/r/eac63bf6-5dc0-5bb0-9969-44dfeaa6569f
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