Kolhapuri chicken sukka served in a white bowl.

Kolhapuri chicken sukka recipe with step by step photos and a video recipe.

In this recipe post, I am sharing how to make Kolhapuri Chicken Sukka. It also includes how to make the Kolhapuri masala at home.

You will get the same Kolhapuri flavor with this homemade Kolhapuri masala.

What is Kolhapuri Chicken Sukka?

Kohlapuri chicken sukka is a spicy dry chicken dish from Kolhapur. Kolhapur is located in the south-west Maharastra state of India.

Kolhapuri cuisine is well known for its spicy dishes. The secret of unique flavor and aroma lies in the freshly ground Kolhapuri masala.

What to serve with Kolhapuri sukka chicken?

You can serve this kolhapuri chicken sukka with Jowari or tandlache (rice flour) Bhakri, chapatti (Indian flatbread), steamed rice or Jeera rice.

Tips to make the Best Kolhapuri Chicken sukha:

  1. Use Byadagi red chilies to make the Kolhapuri chicken. Byadgi red chilies give a bright red color to the dish and are not so spicy.
  2. Traditionally, lavangi mirchi (red chili) is used to make Kolhapuri dishes. Lavangi chilies are spicy.
  3. You can also use degi mirch powder that is easily available in the market.
  4. Always prepare fresh ground kolhapuri masala to make the Kolhapuri chicken. The aroma & flavor of fresh ground spices is amazing.
  5. The use of a black stone flower to prepare Kolhapuri masala is optional. It adds a strong earthy aroma to the masala.
  6. Poppy seeds and sesame seeds give kolhapuri masala its authentic taste and flavor.
  7. Roast all the ingredients on low flame, cool it completely and then grind it. Do not add water to grind the masala.
  8. Marinating the chicken makes it tender.

You may also like other popular chicken recipes from this website:

  1. Dhaba style chicken curry
  2. Hyderabadi chicken masala
  3. Hariyali chicken
  4. Chicken 65
  5. Maharashtrian Chicken sukka

How to make Kolhapuri chicken sukka with step by step photos

Preparations to be done

Marinate the chicken

  1. In a mixing bowl take chicken, ginger garlic paste, lemon juice, salt, turmeric powder & byadagi red chili powder and mix.
  2. Marinate for 30 minutes. Keep it aside.step by step collage of marinating the chicken

Prepare Kolhapuri masala

  1. Heat 2 tsp of oil in a heavy-bottomed pan on medium heat. Add sliced onion & sauté until translucent.
  2. Add garlic cloves & fry it until onions are golden.
  3. Next, add desiccated dry coconut & fry until coconut is light golden in color.saute sliced onions, garlic and dry coconut to mkae kolhapuri masala
  4. Add white sesame seeds & poppy seeds. Fry it for 2 minutes. Transfer to a plate.sauteing the white sesame seeds & poppy seeds to mkae kolhapuri masala
  5. In the same pan roast coriander seeds, cumin seeds, fennel seeds & fenugreek seeds until aromatic. Transfer it to the same plate.
  6. Roast byadagi red chilies until crisp. Transfer to the plate.
  7. Lower the flame & heat 1 tsp oil and roast all the whole spices for a minute. Switch off the flame. Transfer it to the platestep by step collage for making kolhapuri masala
  8. Let all the roasted ingredients cool down completely.
  9. Transfer the roasted ingredients to a mixer jar & add turmeric powder. Grind without adding water. Kolhapuri masala is ready. freshly ground kolhapuri masala is ready
  10. To make this recipe we will use only half of the prepared masala. You can store the remaining half in an airtight container & freeze it. It can be used within the next 15 days.

Making the Kolhapuri Chicken Sukka:

  1. Heat 2 tbsp oil on medium flame & add bay leaves. Fry it for a minute.
  2. Add onions & fry it until golden.
  3. Next, add marinated chicken & fry it for 5 minutes.step by step collage of frying bayleaf, onions & marinated chicken
  4. Add 1/2 of the Kolhapuri masala and sauté until oil starts to separate from the sides.addition of kolhapuri masala & frying the chicken with it
  5. Now add 1 cup water, tomatoes & salt.
  6. Be careful while adding the salt. We have already added salt while marinating the chicken. Mix it well.
  7. Cover & cook until chicken is completely cooked.
  8. Next, add dried red chilies & coriander leaves.
  9. Cook uncovered until water dries up. Stir continuously to avoid burning.
  10. Kolhapuri chicken sukka is ready to serve.Kolhapuri sukka chicken is ready to serve
  11. Garnish with some onion slices, coriander leaves & lemon wedges.
  12. Serve chicken sukka with Jowari or tandlache Bhakri or chapatti (Indian flatbread) or steamed rice.

Recipe card for Maharashtrian Chicken Sukka:

Kolhapuri chicken sukka served in a white bowl.
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5 from 1 vote

Kolhapuri sukka chicken recipe

Kolhapuri chicken sukka is a spicy dry chicken curry from Kolhapuri cuisine. Kolhapur is well known for its spicy and flavorful dishes.
Course Main Course
Cuisine Indian, kolhapuri
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 people
Calories 410kcal
Author Preeti Nayak

Ingredients

To marinate the chicken

  • 500 gm chicken cut into bite size pieces
  • 1 tbsp ginger garlic paste (adrak lasan ka paste)
  • 1 tbsp lemon juice (nibu ka ras)
  • Salt to taste (namak)
  • 1/4 tsp turmeric powder (haldi powder)
  • 1 tsp Byadagi chili powder or (degi mirch powder)

To prepare the Kolhapuri masala:

  • 2 tsp oil
  • 1 onion , sliced
  • 8 garlic cloves (lasan ki kaliyan)
  • 1/4 cup desiccated dry coconut (sukha nariyal)
  • 1 tsp white sesame seeds (safed til)
  • 1 tsp poppy seeds (khus khus)
  • 1/4 cup coriander seeds (sabut dhaniya)
  • 1/2 tsp fennel seeds (saunf)
  • ½ tbsp cumin seeds (jeera)
  • 1/4 tsp fenugreek seeds (methi dana)
  • 8-10 byadagi red chilies

Whole spices:

  • 4 cloves (laung)
  • 10 black peppercorns (kali mirchi)
  • 1 blade mace (javitri)
  • 1 inch cinnamon (dalchini)
  • 2 green cardamoms (choti elaichi)
  • 1 black cardamom (Badi elaichi)
  • Small piece nutmeg (jaiphal)
  • 1 black stone flower optional (dagad phool)
  • 1/4 tsp turmeric powder (haldi powder)

To make Kolhapuri chicken sukka

  • 2 bay leaves (tej patta)
  • 2 onions chopped, (pyaz)
  • 1/2 of the prepared Kolhapuri masala
  • 1 tomato chopped
  • Salt
  • 2 dried red chilies sukhi lal mirch
  • ¼ cup chopped coriander leaves

Instructions

Preparations to be done to make Kolhapuri Chicken Sukka

    Marinate the chicken

    • In a mixing bowl take chicken, ginger garlic paste, lemon juice, salt, turmeric powder & byadagi red chili powder and mix. Marinate for 30 minutes. Keep it aside.

    Prepare Kolhapuri masala:

    • Heat 2 tsp of oil in a heavy bottomed pan on medium heat. Add sliced onion & sauté until translucent.
    • Add garlic cloves & fry it until onions are golden.
    • Next, add desiccated dry coconut & fry until coconut is light golden in color.
    • Add white sesame seeds & poppy seeds. Fry it for 2 minutes. Transfer to a plate.
    • In the same pan roast coriander seeds, cumin seeds, fennel seeds & fenugreek seeds until aromatic. Transfer it to the same plate.
    • Roast byadagi red chilies until crisp. Transfer to the plate.
    • Lower the flame & heat 1 tsp oil and roast all the whole spices for a minute. Switch off the flame. Transfer it to the plate
    • Let all the roasted ingredients cool down completely.
    • Transfer the roasted ingredients to a mixer jar & add turmeric powder. Grind without adding water. Kolhapuri masala is ready. To make this recipe we will use only half of the prepared masala. You can store the remaining half in an airtight container & freeze it. Use within 15 days.

    Making the Kolhapuri Chicken Sukka:

    • Heat 2 tbsp oil on medium flame & add bay leaves. Fry it for a minute.
    • Add onions & fry it until golden.
    • Add marinated chicken & fry it for 5 minutes.
    • Add 1/2 of the Kolhapuri masala and sauté until oil starts to separate from the sides.
    • Add 1 cup water, tomatoes & salt. Be careful while adding the salt. We have already added salt while marinating the chicken. Mix it well. Cover & cook until chicken is completely cooked.
    • Next, add dried red chilies & coriander leaves. Cook uncovered until water dries up. Stir continuously to avoid burning.
    • Kolhapuri chicken sukka is ready to serve.
    • Garnish with some onion slices, coriander leaves & lemon wedges. Serve chicken sukka with Jowari or tandlache Bhakri or chapatti (Indian flat bread) or steamed rice.

    Video

    Notes

    1. Use bayadgi red chili to make it. Byadagi red chilies are less spicy and gives bright red colour to the dish. Traditionally lavangi mirchi is used. You can also use degi mirch powder.
    2. This chicken recipe is a bit spicy.
    3. Make freshly ground Kolhapuri masala for best taste & flavor.

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