Mix turmeric powder, red chillies, garlic paste, salt and lime juice with curd. The marinade is ready.
Add the cut chicken pieces to the marinade and leave aside for half an hour.
Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Sauté till onions turn translucent. Add grated coconut. Sauté till coconut color changes.
Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.
The Kolhapur masala is ready.
Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly.
Add paste and simmer on low flame for five minutes.
Kolhapur chicken is ready.
Garnish with coriander leaves. Serve hot with rice.
