Take 1 kg of chicken. Wash and make cuts on the leg pieces. Boil it in water for 5 minutes with ½ tsp of salt and ¼ tsp of turmeric powder. Remove the scum.

Finely chop 5 medium sized onions and make a smooth puree of 5 medium sized tomatoes.

Dry roast 5 pieces of Kashmiri dry red chilies, 1 piece of javitri, 2 pieces of black cardamoms, 4 pieces of green cardamoms, 5 pieces of cloves, 10 pieces of black peppercorns, 1 piece of cinnamon (1 inch in size), 2 pieces of bay leaves (small), 1 tsp of cumin seeds, 1 tsp of coriander seeds, and ¼ tsp of fennel seeds till they change color slightly. Add 1 tbsp of white sesame seeds (til).

Switch off the flame after 30 seconds and add 1 tsp of poppy seeds. Make a fine powder when cool.

Mix ½ tsp of turmeric powder and ½ tsp of red chili powder. Add the Kolhapuri masala powder. Mix and add 2 tbsp of the chicken stock.

Add boiled chicken and mix with the masala nicely. Add more chicken stock.

Bring it to a boil on a high flame. Cover it, reduce the flame and cook for 15 minutes more.

Add a handful of finely chopped coriander leaves and ginger julienne (optional). Mix and transfer it to a serving bowl.

Your tasty and spicy homemade Kolhapuri chicken is ready.