This piquant recipe is an essential for all non-vegetarian foodies. The spicy zest that fills the essence of this preparation is best achieved with Prakash Kolaphuri Chicken Masala. Although spicy, this delicacy is balanced well on the palate with the use of sweetish ingredients like cinnamon and yogurt.
Chilli, Coriander, Cinnamon, Salt Cumin, Black Pepper, Star Anise, Taj, Spices and Condiments
500 gm chicken, 1 sp. ginger paste, 1 sp. garlic paste, 2 onions, ½ cup grated coconut, 6 sp. cooking oil, ¼ spoon turmeric powder, 5 sp. yogurt, salt, 4 sp. Prakash Kolhapuri Chicken Masala.
Method for preparation of Zanzanit Chicken Masala:
Shallow fry chopped onions and grated dry coconut in a pan with 2 spoons cooking oil. Prepare a paste of the shallow fried ingredients. Marinate chopped pieces of chicken with a paste made of 5 spoons of yogurt, 1 spoon ginger garlic paste, ¼ spoon turmeric powder and salt to taste. Keep the marinated chicken for an hour. Heat 4 spoons of cooking oil in a pan. Heat the paste of grated dry coconuts and chopped onions in the pan until it is brownish in colour. Add 4 spoons of Prakash Kolhapuri Chicken Masala to it. Cook for 2 to 3 minutes. Add the marinated chicken to the pan and cook till it’s done. Add 2 glasses of water and cook on simmer for 5 to 7 minutes. Serve with chopped onions and lemons.