Kolhapuri Sukka Chicken

Are you ready for a hot and fiery  dry chicken curry, then this Kolhapuri Sukka Chicken is for you.  Kolhapuri is a city situated in South western part of Maharashtra, India.  I assume that the recipe should be named after the city.  Kolhapuri is a very hot and spicy chicken, being born and brought up in India, I have never used so many different spices  in one dish.
  After looking at the number of chillies in the  actual recipe, Iwasquite thrilled so I almost reduced it to half and thought still it's going to be hot, but actually not.  So the recipe which I have given here is not very hot, if you would like  to really feel the heat, you can increase the amount of chillies.

Also don't get exhausted by looking at the long list of spices and process involved, at the end you'll feel that it's worth all the efforts.  This is perfect with chapathi's, kulchas or parathas.

Ingredients:
Chicken- 1 kg
Kolhapuri dry chutney- 1 teaspoon ( recipe below )
Sesame seeds- 1 tbsp
Poppy seeds-1 tbsp
Black peppercorns- 6 to 8
Caraway seeds-  1 tsp
Cinnamon-1 inch stick
Green  cardamom- 2
Black cardamom- 1
Cloves- 2
Mace- 1blade
Fresh grated coconut- 1tbsp
Melon seeds-  1tbsp
Dried Red chillies- 7 to 8
Ginger garlic paste-2 tsp
Onion-  3 medium sized finely chopped
Turmeric powder- 1/4 tsp
Grated nutmeg- a pinch
Fresh coriander leaves- 2 tbsp chopped
Salt to taste
Oil- 3 tbsp

Method:
Dry roast sesame seeds,poppy seeds,black pepper corns,caraway, cinnamon, cloves, mace, green and  black cardamom separately.  Roast the coconut separately until it looks light brown in colour.  Grind together the spices, coconut,  melon seeds  and  about 5 dried red  chillies into a fine paste by adding little water.
Heat 2 tbsp of oil in a kadai,  add the chopped onions  and  ginger garlic paste  and cook it until it looks light brown in colour .   Add the ground paste and stir well for 3 minutes.  Now add the chicken pieces and keep stirring in high heat until the spices coat the chicken well.   Add enough water to cook the chicken and cook it for another 4 minutes.  Now add the grated nutmeg, kolhapuri chutney and salt.  Cover the pan and let it cook in medium heat until the chicken is cooked well.  If you want it dry,let it cook for some more time and let all the water evaporate.  Finally heat oil in a kadai, add the dried red chillies, leave it for few seconds and pour it on top of the curry and add the chopped coriander leaves on top for garnish.  Serve warm with chapathi's or parathas.

Kolhapuri Dry Chutney :
Coriander seeds- 1 tsp
Cumin seeds-1/2tsp
Cinnamon-1/2 inch stick
Cloves- 2
Fennel seeds- 1/4 tsp
Grated Coconut- 1/2 tbsp
Onion- 2 tbsp (chopped)
Garlic- 2 cloves
Coriander leaves- 1/2 tbsp ( chopped )
Red chilly powder- 1 tsp

Dry roast the coriander seeds, cumin seeds, cinnamon, cloves and fennel seeds and set aside separately.  Dry roast the coconut until it looks light brown and keep aside separately.  Heat oil in a pan, add the onions, garlic and coriander leaves until it looks brown and crisp.  Grind  all the ingredients along with the red chilly powder into a fine paste.  This recipe might yield about 1- 2 tbsp of masala.  Use just 1 tsp for the recipe and store the remaining in a air tight container in the refrigerator.