This Chicken Kolhapuri is an authentic, spicy Maharashtrian chicken curry from the city of Kolhapur in Maharashtra, India. Known for its aromatic and bold flavors, Kolhapuri chicken is prepared by cooking chicken in a rich onion-tomato gravy, spiced with freshly ground, traditional Kolhapuri masala. This spicy chicken curry is loaded with all the delectable flavors of Kolhapuri cuisine. Serve it with roti, bhakri, or steamed rice for a complete meal. Learn to prepare this flavorful dish with step-by-step photos and a video tutorial.
This Chicken Kolhapuri recipe is from Kolhapuri cuisine, famous for its spicy and flavorful non-vegetarian dishes. The specialty of Kolhapuri cuisine is the use of freshly ground Kolhapuri masala, dry coconut, Kolhapuri lavangi mirchi (chilies), and Kolhapuri Kanda Lasun masala (Kolhapuri Chutney) in their curries.
Kolhapuri cuisine is also well known for its soup-like chicken and mutton curries called Tambda Rassa and Pandhara Rassa. Similar Maharashtrian chicken recipes that you may like are Maharashtrian Chicken Sukka, Malvani Chicken Curry, Gavran Chicken Curry, and Kolhapuri Chicken Sukka.
About this Chicken Kolhapuri
We visit Kolhapur once a year, always stopping at a highway hotel. Our go-to order is the special Kolhapuri Chicken Thali, which includes red gravy (tambda rassa), white gravy (pandhra rassa), chicken curry, dry vegetable curry (bhaji), rice, onion slices, and roti. The meal's aromatic, spicy Kolhapuri flavor made it unforgettable.
I've tried making Kolhapuri Chicken Curry many times but haven't quite been satisfied with the spice balance. After many trials and errors, I've finally perfected this Kolhapuri recipe and can't wait to share it on my blog. You'll love this homemade chicken kolhapuri recipe.
This Maharashtrian chicken curry is made with marinated chicken cooked in onion-tomato-based gravy spiced up with freshly ground Kolhapuri masala. The tempering of red chilies added at the end makes this Kolhapuri-style chicken unique & authentic. You can serve this spicy chicken kolhapuri with Roti, or Steamed Rice. It pairs up beautifully with tandalache bhakri or jwarichi bhakri.
You may also like these other popular chicken recipes from this website:
- Maharashtrian Chicken Sukka
- Malvani Chicken Curry
- Kolhapuri Chicken Sukka
- Chicken 65
- Chilli chicken
- Hyderabadi Chicken Masala
Ingredients Notes
Kolhapuri Masala
Homemade Kolhapuri Chicken Masala - Every family has their recipes to make Kolhapuri masala. It is so flavorful and easy to prepare. I have shared the recipe in the post. This Kolhapuri masala recipe is surely a keeper. You can add it to any other non-vegetarian recipes like Mutton Kolhapuri or Tambda Rassa.
For Chicken Kolhapuri
- For Chicken Marinade: Marinate the chicken with salt, lemon juice, and ginger-garlic paste. I have used bone-in ,chicken, curry cut that makes the curry flavorful. You can substitute with chicken thighs or drumsticks for this spicy Maharashtrian curry.
- For Kolhapuri Masala: - Kolhapuri masala is a special spice blend that includes a mix of whole spices like dried red chilies, black pepper, coriander seeds, sesame seeds, and sometimes dried coconut. These spices are dry-roasted and ground, giving the dish its unique flavor and heat. If you do not have all the whole spices then substitute it with 2-3 teaspoon of Kolhapuri Kanda Lasun masala (also known as Kolhapuri Chutney) and 1 teaspoon of garam masala powder. You can easily purchase Kanda Lasun masala online.
- Byadagi or Kashmiri red chilies: To make authentic chicken Kolhapuri, Kolhapuri lavangi chilies are used. They are spicy and are not easily available. To substitute, use Byadagi or Kashmiri red chilies. Both the red chilies are not too spicy and gives a bright red color to the curry. I have used Byadagi red chilies for this Kolhapuri recipe.
- Onion & garlic: Basics of Indian cuisine. I have used red onions for this chicken curry recipe. You can use yellow onions too. Also, I have used fresh garlic. You can substitute it with store-bought garlic paste.
- Tomato: I have used fresh tomato for this traditional Indian chicken curry recipe. You can substitute it with canned tomatoes or use tomato paste.
- Dry coconut: You can substitute it with fresh coconut.
- Sesame seeds: Helps to thicken the chicken curry. Substitute it with cashews.
- Poppy seeds: Skip if not available.
- Oil: You can use any neutral flavor cooking oil for this recipe.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Chicken Kolhapuri (with Step-By-Step Photos)
Preparations for Chicken Kolhapuri Recipe
1) To marinate the chicken: In a mixing bowl, combine chicken, salt, lemon juice, and ginger-garlic paste. Marinate for 30 minutes.
Making Kolhapuri Masala
1) Heat a heavy bottom pan over low-medium heat. Add 7-8 Byadagi or Kashmiri red chilies. Dry roast red chilies until it becomes aromatic and crisp. Keep it aside on a plate.
2) In the same pan, add coriander seeds, cumin, fennel, cloves, star anise, cinnamon, black stone flower (optional), mace, black peppercorns, black cardamom, green cardamoms, and a small piece of nutmeg. Dry roast these spices until aromatic. Remove and set them aside on the same plate.
3) Heat 2 teaspoon of oil in the pan over medium heat. Add onions and sauté until they become translucent. Next, add garlic and sauté until the onions turn golden brown.
4) Add coconut to the pan and sauté until it turns golden brown.
5) Finally, add sesame seeds and poppy seeds. Cook until sesame seeds are lightly golden. Remove and transfer everything to the same plate as the other roasted ingredients.
6) Let all the roasted ingredients cool down completely. Transfer all the roasted ingredients to a mixer/grinder jar. Add turmeric powder and a little water. Grind it to a thick paste. Homemade Kolhapuri masala is ready.
For Kolhapuri Chicken Curry
1) Heat 2-3 teaspoon of oil in a deep bottom pan over medium heat. Add bay leaves and onion. Sauté until the onions turn golden brown.
2) Add tomato and sauté until they become soft. Next, add the prepared kolhapuri masala.
3) Cook, stirring continuously, until the masala starts to release oil from the sides. This may take around 10 minutes.
4) Add marinated chicken. Combine and cook for 5 minutes or until masala starts to release oil from the sides.
5) Add 3 cups of hot water and combine. Add salt, be careful while adding salt, we have already added salt while marinating the chicken.
6) Cover and cook for 15 minutes on low heat or until the chicken is cooked, stirring occasionally. After 15 minutes, the oil will float on the surface of the gravy. This is an indication that the masala is cooked well.
For the tempering (optional step)
1) Heat 2-3 tablespoon oil in a small tempering pan over medium-low heat. Add 2 dried red chilies, stir and cook until the chilies are crisp. Remove from heat and add the tempered chilies to the chicken curry.
2) Finally, add coriander leaves. Kolhapuri chicken curry is ready to serve. Serve chicken curry with steamed rice or roti/bhakri.
Tips to make Best Chicken Kolhapuri
- Marinating the chicken for at least an hour helps keep it tender and juicy during cooking. It also enhances the flavor of the chicken.
- Dry roast all the spices on low to medium heat. Make sure to stir them often so that they get roasted evenly and to avoid burning of spices.
- Deseeding the dried red chilies can reduce the spiciness of the dish.
- The amount of Kolhapuri masala used will determine the overall spiciness of the chicken curry. The provided recipe yields a medium spicy dish.
Frequently Asked Questions
If you can’t find all the specific ingredients, you can substitute with a combination of 2-3 teaspoon store-bought Kolhapuri Kanda Lasun masala (also known as Kolhapuri Chutney) and 1 teaspoon of garam masala powder, or with 2 teaspoon of Goda Masala. You can easily purchase kanda lasum masala and goda masala online.
Yes, you can use boneless chicken, though bone-in chicken is preferred as it gives best flavor to this Maharashtrian chicken curry. If using boneless, consider using thigh pieces as they stay juicier compared to breast meat.
1) Always store the leftovers within 2 hours of cooking. Let the chicken gravy cool down completely. Put it in an airtight container & freeze it. Better to do it in small batches. Stays good for a month.
2) When ready to consume, take out the batch. Thaw it on the counter for 1-2 hours. You can also thaw it overnight in the refrigerator. Reheat it until piping hot & serve.
3) Once thawed, use the entire batch and avoid refreezing.
Yes, Chicken Kolhapuri is a spicy chicken curry, as Kolhapuri cuisine is known for its heat. However, you can adjust the level of spiciness by reducing the amount of kolhapuri masala added to the curry.
Chicken Kolhapuri Variations
- Make it vegetarian: You can substitute chicken with vegetables like paneer, potatoes, cauliflower, etc.
- You can substitute chicken with eggs or Mutton to make Kolahpuri egg curry or Kolhapuri mutton curry.
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Recipe Card
Chicken Kolhapuri Recipe (Kolhapuri Chicken Curry)
Equipment
- 1 Heavy bottom pan
- 1 Mixing bowl
- 1 Small Tempering pan
Ingredients
Marinate the chicken
- 700 gram chicken
- 1 tablespoon lemon juice
- salt to taste
- 1 teaspoon ginger-garlic paste
For Kolhapuri Masala
- 7-8 Byadagi or Kashmiri red chilies
- 1 tablespoon coriander seeds (sabut dhaniya)
- 1 teaspoon cumin (jeera)
- 1 teaspoon fennel (saunf)
- 4 cloves (lavang)
- ½ star anise (chakra phool)
- 10 black peppercorns (kali mirch)
- 1- inch cinnamon (dalchini)
- 1 black stone flower optional (biryani phool or dagad phool)
- 1 petal of mace (javitri)
- 1 black cardamom (badi elaichi)
- 2 green cardamoms (choti elaichi)
- a small piece of nutmeg. (jaiphal)
- 1 onion sliced
- 8 garlic cloves
- ¼ cup of grated coconut
- 1 tablespoon sesame seeds (til)
- 1 teaspoon poppy seeds (khus khus)
- ½ teaspoon turmeric powder.
For the curry
- 1 bay leaf (tej patta)
- 1 onion chopped
- 1 tomato chopped
For the tempering
- 2-3 tablespoon oil
- 2 dried red chilies
Instructions
Preparations
- To marinate the chicken - In a mixing bowl, combine chicken, salt, lemon juice, and ginger-garlic paste. Marinate for 30 minutes.
Making Kolhapuri Masala
- Heat a heavy bottom pan over low-medium heat. Add 7-8 Byadagi or Kashmiri red chilies. Dry roast red chilies until aromatic and crisp. Keep it aside on a plate.
- Next, to the same pan, add coriander seeds, cumin, fennel, cloves, star anise, cinnamon, black stone flower (optional), mace, black peppercorns, black cardamom, green cardamoms and a small piece of nutmeg. Dry roast until aromatic. Remove and keep it aside on the same plate.
- Heat 2 teaspoon of oil in the pan over medium heat. Add onion and sauté until translucent.
- Next, add garlic and sauté until onions are golden.
- Add coconut and sauté until golden.
- Finally, add sesame seeds and poppy seeds. Cook until sesame seeds are light golden. Remove and transfer it to the same plate.
- Let all the roasted ingredients cool down completely. Transfer all the roasted ingredients to a mixer/grinder jar. Add turmeric powder and little water. Grind it to a thick paste. Homemade Kolhapuri masala is ready.
For Kolhapuri Chicken Curry
- Heat 2-3 teaspoon of oil in a deep bottom pan over medium heat.
- Add bay leaves and onion. Sauté until onions are golden.
- Add tomato and sauté until tomatoes are soft.
- Next, add the prepared kolhapuri masala. Cook stirring continuously until the masala starts to leave oil from the sides. It may take around 10 minutes.
- Add marinated chicken. Combine and cook for 5 minutes or until masala starts to leave oil from the sides.
- Add 3 cups of hot water and combine.
- Add salt. Be careful while adding salt, we have already added salt while marinating the chicken.
- Cover and cook for 15 minutes on low heat or until the chicken is cooked. Stir it in between as required.
- After 15 minutes, the oil will float on the surface of the gravy. This is an indication that the masala is cooked well. Chicken Kolhapuri is ready.
For the tempering (optional step)
- Heat 2-3 tablespoon oil in a small tempering pan over medium-low heat.
- Add 2 dried red chilies, stir and cook until the chilies are crisp. Remove from heat and add it to the chicken curry.
- Finally, add coriander leaves. Kolhapuri chicken curry is ready to serve.
- Serve chicken curry with steamed rice or roti/bhakri.
Video
Notes
- Marinating the chicken keeps the chicken tender and juicy during the cooking process. Also, enhances the flavor. Do marinate the chicken for at least an hour.
- Dry roast all the ingredients on low to medium heat. Make sure to stir them often so that they get roasted evenly and avoid burning spices.
- Deseed the dried red chilies to reduce the spiciness.
- You can substitute Kolhapuri masala with 2-3 teaspoon store-bought Kolhapuri Kanda Lasun masala (also known as Kolhapuri Chutney) and 1 teaspoon of garam masala powder.
- The Kolhapuri masala is going to spice up this dish. Add the masala as per your taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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