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.


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