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Kori Kachapu (Masala Chicken Roast) Recipe

Kori Kachapu (Masala Chicken Roast) is a popular Indian Side Dish
Author :
 
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Pan Fry Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • Chicken - 1 kg
  • Onion - 150 g, sliced
  • Coconut - 1/2, grated
  • Oil or Ghee - 2 tbsp
  • Salt - to taste
  • For masala:
  • Dry Red Chillies - 8 to 10
  • Turmeric powder - 1 tsp
  • Tamarind - 2 cm ball
  • Onion - 1/2 cup, chopped
  • Garlic - 1 tsp, chopped
  • Coriander seeds - 2 tsp
  • Cumin seeds - 2 tsp
  • Cloves - 2
  • Cinnamon - 2 cm piece
  • Mustard Seeds - 1/2 tsp
  • Black pepper Corns - 1/2 tsp
  • How to Make Kori Kachapu (Masala Chicken Roast):

    1. Grind all the masala ingredients to a paste.
    2. Heat oil or ghee and fry sliced onions till brown.
    3. Add the paste and fry well.
    4. Add chicken and cook till all the liquid it gives out evaporates.
    5. Add salt and about 1.5 cup water.
    6. When the chicken is cooked, continue to boil on high heat till the masala coats the chicken pieces.
    7. Add coconut and cook for 5 more minutes.
    8. Serve with rice or chapatti.





     

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