Heat vegetable oil in a large pan over medium heat.
Add chopped onions and sauté until golden brown.
Add minced garlic, grated ginger, and slit green chillies. Sauté for 2 minutes.
Add chopped tomatoes and cook until they soften.
Stir in Kolhapuri masala, turmeric powder, coriander powder, and cumin powder. Cook for 2-3 minutes.
Add the bone-in chicken thighs to the pan. Stir well to coat the chicken pieces with the masala mixture.
Cover and cook for 25-30 minutes, stirring occasionally, until the chicken is cooked through.
Once the chicken is cooked, adjust salt according to taste.
Garnish with fresh coriander leaves.
Serve hot with steamed rice or Indian bread.
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