Prepare a marinade with turmeric powder, red chilies, garlic paste, salt and lime juice, and curd and add chicken pieces to the marinade and leave it for 1.5 hours. I prefer to marinate the chicken overnight.
Dry roast bay leaf, cinnamon, cloves, crushed black pepper, poppy seed, sesame seed, and grated coconut.
Sauté till nutty aroma comes out.
Now heat 1 Tbsp. of Oil and fry chopped onion till those turn crispy.
Now add chopped tomatoes to the mixture and cook it for 10 minutes in medium flame till oil separates out from the mixture.
Cool the mixture and make a paste after adding the dry roasted spices.
Heat oil in a pan and add marinated chicken to the pan and cook it on low flame for 30 minutes with regular stirring.
Add Kolhapur Masala and mix properly.
Cook for 8-10 minutes in low flame.
You can garnish it with coriander leaves and can serve it with steamed rice.
If available, use Kolhapuri chutney while making the spice paste.
Yogurt or curd is completely optional, however, it helps in tenderizing the chicken. it also enhances the flavor.
This dish calls for an overdose of chili, however, you need to adjust the hotness as per your requirements.
I use vegetable oil. You can use mustard oil as well.