Kori Kachapu (Masala Chicken Roast)

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pan-Fried Recipe
Difficulty: Medium

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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)

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

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