The kitchens of Evolve Back are famed for the originality and sumptuousness of their platters. Made from the freshest and finest produce, and served in some of the most spectacular settings, the Evolve Back repast offers an extensive selection of the finest in Indian and Continental cuisines. Our table also boasts a creative vernacular flavour with chefs conjuring up delicacies inspired by the local food idiom.

The two restaurants at Evolve Back, Hampi are dedicated to the gourmet in you. While they offer a fine selection of continental and Indian cuisine, they are primarily inspired by the Vijayanagara Empire. 

Koli Chuttada – chicken morsels roasted in a clay oven with spices ,tossed with chilli, lemon and onions 

 

Koli chuttada

Koli chuttada

 

 Ingredients:                                                                                                                                                                                      Chicken: 1 kg
Salt – to taste
Lemon – 50 ml
Ginger garlic paste – 80 grams
Choped chillies – 70 grams
Chopped ginger – 50 grams
Curry leaves – 100 grams
Hung curd – 150 grams
Onions – 200 grams
Local vineger – 50 ml
Ghee: to finish

 

For the Masala: 
Cinnemon sticks = 10gms
Mace =10gms
Green gardamom= 15gms
Black cardamom=10gms
Cloves=10gms
Pepper corns= 15gms
Nutmeg =10gms
Bayleaf =10gms
Corander seeds =10gms
Cumin seeds =10gms
Fennel seeds 10gms
Star anise =10gms
     

Method:
Cut clean the chicken and do first marination with salt, lemon and ginger garlic paste. Rest at least for an hour
Take a bowl and mix all other ingredients along with chicken, masala, except green chilli/onions and marinate. Keep aside at least for 2 t 4 hrs.
Cook in tandoor or coal oven. mix with chop onions, chillies, ghee and serve