Kolhapuri Chicken

Dry-roast the sesame seeds, poppy seeds, and dried red chillies in a pan over medium heat for 2–3 minutes until fragrant. Add the grated coconut and roast for another 2 minutes until lightly golden. Cool and grind into a smooth paste with a little water. Set aside.

Heat oil in a heavy-bottomed kadai over medium-high heat. Add sliced onions and fry for 10–12 minutes, stirring frequently, until deep golden brown and caramelized.

Add ginger paste and garlic paste. Sauté for 2 minutes until the raw smell disappears.

Add chopped tomatoes and cook for 6–8 minutes until they break down completely and the oil separates.

Add Kashmiri red chilli powder, coriander powder, and turmeric powder. Stir well and cook for 2 minutes.

Add the roasted coconut-sesame paste and Kolhapuri masala. Mix thoroughly and cook for 3–4 minutes until the masala is fragrant and the oil separates again.

Add the chicken pieces and toss to coat well with the masala. Sear on high heat for 3–4 minutes.

Add salt and water. Stir, cover, and cook on medium heat for 20–25 minutes until the chicken is cooked through and tender.

Remove the lid and cook on high heat for 3–4 minutes to reduce the gravy to a thick, clinging consistency.

Garnish with fresh coriander leaves and serve hot with bhakri (jowar flatbread) or steamed rice.