1. Mix turmeric powder, red chili powder, garlic paste, salt and lime juice with yogurt. 2. Add the chicken pieces to the mixture and marinate for half an hour. 3. Heat oil in pan. Add bay leaf, cinnamon, cloves. black pepper and chopped onions. Saute till onions turn translucent. 4. Add coconut flakes and stir till they turn very light brown . 5. Add tomatoes. Cook for 10 minutes. 6. Cool the mixture and puree it to get the Kolhapur masala. 7. In another pan, heat oil and add the marinated chicken to it along with the marinade. Cook for 25 minutes on low heat. Stir frequently. 8. Add the pureed paste and simmer on low flame for 5 minutes. 9. Garnish with chopped cilantro and serve hot with rice or tandoori roti. ---------------------------------------------------------------------------
Nutrition
Ingredients
