Kolapuri Murgh (traditional dish from Kolapur district of Maharashthra)

This recipe was submitted to Cook the Commonwealth by Chef Rahman. He says: "I am chef of and owner of Bhaijaans restaurant in the heart of Sutton Coldfield and north of Birmingham. Soon after opening my restaurant we had swiftly become popular serving our authentic curries and street food of bombay. We have won two major awards in the restaurant industry, in 2018 best national chef and 2019 best restaurant west midlands. My recipe is a traditional chicken dish from Kolapur district of the Maharashthra. Fresh corn fed chicken cooked with nutmeg, poppy seeds and Sun-dried red chillies. Served with shami kebab." This recipe uses deggi mirch, a chilli powder for curries.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Marinate Chicken breast with deggi mirch, pinch of salt and ginger and garlic paste and leave it in the fridge.

Step 2

Heat pan and roast all the 'for grinding' ingredients

Step 3

Once ingredients are roasted put into a mixer add little water and make into fine paste.

Step 4

Heat oil in a pan and add chopped onions and sauté well, then add ginger and garlic paste and stir well.

Step 5

Add ground paste into the pan and cook for 5 minutes.

Step 6

Add little water and peeled tomatoes then cook for further 5 minutes.

Step 7

Add salt to taste and finish with chopped coriander.

Step 8

Soak yellow lentils in water for 30 minutes then simmer for 10 minutes and strain water and leave aside.

Step 9

Heat pan add oil and chopped onions, ginger garlic paste and sauté well.

Step 10

Add chicken leg mince and cook for 10 minutes.

Step 11

Add Garam masala powder, Coriander powder, Cumin powder, Turmeric powder, Deggi mirch and sauté well

Step 12

Now add boiled split gram, chopped coriander and chopped mint leaves. Salt to taste and cook for few minutes.

Step 13

Place the mixture in a food processor and grind into Coarse.

Step 14

Place in cling film and roll into ballotine and leave aside

Step 15

Place Chicken breast into pre heated oven and cook for 20 minutes.

Step 16

Cut ballotine 2cm thick and pan sear with Ghee (clarified butter) or vegetable oil both sides to crispy.

Step 17

Place Chicken breast on a plate and serve with Chicken Shami and Kolapuri sauce.