Kolhapuri chicken sukka recipe with step by step photos and a video recipe. Chicken Kolhapuri sukka is a dry chicken dish from Kolhapuri cuisine. It is made with chicken, coconut, and aromatic spices. Serve this spicy chicken Kolhapuri sukka with Roti or rice and dal as a side dish. Gluten-free and Dairy-free recipe.
Kolhapuri cuisine is well-known for its spicy dishes. The secret of the unique flavor and aroma of Kolhapuri dishes whether it is vegetarian or non-vegetarian lies in the freshly ground Kolhapuri masala.
Similar to Kolhapuri Chicken Curry, this dry chicken recipe is made with freshly ground Kolhapuri masala. You can purchase the masala online too but I have shared the recipe to make Kolhapuri masala easily at home. You will get the same authentic Kolhapuri flavor with this homemade Kolhapuri masala.
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About this recipe
In this recipe post, I am sharing how to make Kolhapuri Chicken Sukka. Also, I have shared how to make the Kolhapuri masala at home.
Kolhapuri chicken sukka is a spicy dry chicken recipe from the city of Kolhapur. Kolhapur is located in the southwest Maharashtra State of India.
It is made with chicken, freshly ground spices, and coconut. You can serve it with Roti, Bhakri, or Rice.
However, preparing this chicken sukka from scratch is a bit time-consuming task. We start with preparing Kolhapuri masala and then proceed with making the sukka. You can use store-bought Kolhapuri masala to speed up the process.
Homemade kolhapuri masala or the sukka masala powder recipe is surely a keeper. You can add it to any other non-vegetarian recipes like Kolhapuri mutton sukka, Kolhapuri chicken curry, Tambda Rassa, etc.
But all the hard work is paid off when your dish receives approval from family and friends. The aroma and flavor of freshly ground Kolhapuri masala are just amazing. Try it, friends, you will love it.
You may also like these other popular chicken recipes from this website:
- Malvani Chicken Curry
- Hyderabadi Chicken Masala
- Gavran Chicken Curry
- Chicken 65
- Chili Chicken
- Hariyali Chicken
Ingredients and Substitutions
- Chicken - You can use either boneless chicken or chicken with bones. Chicken with bones is more suitable for making this type of dry chicken recipe.
- Flavoring - Salt, ginger-garlic paste,
- Lemon juice - Fresh lemon juice is the best. You can substitute it with vinegar or use 2 tablespoon of yogurt.
- Byadagi red chilies - You can substitute it with the same quantity of Kashmiri red chilies. Both Kashmiri red chilies & byadagi red chilies give a bright red color and are not too spicy. Or, you can use any other dried red chilies for this recipe. But then add it, as per the spiciness of the dried red chilies you are using.
- Whole Spices - coriander seeds, fennel, cumin, cloves, star anise, cinnamon, mace, black cardamom, green cardamom, and nutmeg. If you do not have these whole spices then add 1 teaspoon of any garam masala powder or chicken masala powder and 2 teaspoon of Kolhapuri kanda lasun masala. You can purchase Kanda lasun masala online.
- Onion and Garlic - Fresh onion and garlic are the basics of Indian cuisine.
- Coconut - I have used dry coconut for this dry chicken recipe. You can substitute it with fresh coconut or desiccated coconut.
- Sesame seeds - Skip if you do not have it.
- Poppy seeds - Skip if you do not have it.
- Turmeric Powder - Skip if you do not have it.
- Oil - You can use any neutral flavor oil for this recipe. I have used sunflower oil.
- Tomato - Fresh tomato adds a slightly sweet and tangy flavor to the chicken.
- Ghee (Clarified butter) - Gives a very nice flavor to the dish. Skip, if you do not have it.
- Coriander leaves - Skip if you do not have it. Or substitute it with curry leaves.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Kolhapuri chicken sukka (Step by step photos)
Preparations
- To marinate the chicken - In a mixing bowl, combine chicken, salt, lemon juice, and ginger-garlic paste. Marinate for 30 minutes.
- Roast ½ cup of the grated coconut. Remove it to a plate.
Making Kolhapuri Masala
- Heat a pan over medium-low heat. Roast dried red chilies. Remove it to a plate.
- In the same pan roast coriander seeds, fennel, cumin, cloves, star anise, cinnamon, mace, black cardamom, green cardamoms, and nutmeg. Remove it to the same plate.
- In the same pan, add 2 teaspoon oil. Add onion and sauté it until translucent.
- Add garlic cloves and sauté until onions are golden.
- Add coconut and sauté until it is golden.
- Finally, add sesame seeds and poppy seeds. Roast it for a minute. Remove this to another plate.
- Let the roasted ingredients cool down to room temperature.
- Add the red chilies and whole spices to the mixer/grinder jar. Do not add water and grind to a fine powder.
- Next, add the roasted onion and coconut to the mixer jar. Grind it without adding water.
- Kolhapuri Masala is ready.
Making the sukka
- Heat 2-3 teaspoon of oil in a heavy bottom pan/pot over medium heat.
- Add bay leaves and onions. Sauté until onions are golden.
- Add tomato and little salt. Cook until tomatoes are soft and pulpy.
- Next, add the marinated chicken. Cook for 3-4 minutes until the color of the chicken turns from pink to white.
- Add 3-4 teaspoon of the Kolhapuri masala. Combine and cook for a minute.
- Now add ¼ cup of water and stir to combine.
- Cover and cook on low heat until the chicken is cooked. Stir it in between as required. If needed you can add little water.
- Cook uncovered until the moisture dries up.
- Finally, add 1-2 teaspoon Ghee. This step is completely optional but gives a nice flavor to the sukka.
- Taste the masala and add salt or lemon juice, if required.
- Add the roasted coconut and coriander leaves. Combine and cook it for a minute. Kolhapuri chicken sukka is ready to serve.
- Serve chicken sukka with Rice and dal or Bhakri.
Cooking Tips
- Marinating the chicken keeps the chicken pieces juicy and tender. Marinate the chicken for at least 30 minutes.
- Dry roast all the ingredients on low to medium heat. Make sure to stir them often so that they get roasted evenly and to avoid the burning of spice.
- Deseed the dried red chilies to reduce the spiciness.
- If you do not have all the whole spices to make Kolhapuri masala at home then add 1 teaspoon of any garam masala powder or chicken masala powder and 2 teaspoon of Kolhapuri kanda lasun masala. You can purchase Kanda lasun masala online.
- Be careful while adding water to the recipe. It is a semi-dry chicken dish and you have to use less water during all the stages of cooking.
- The Kolhapuri sukka masala powder is going to spice up this dish. Add as per your taste. If you prefer spicy, add more. Similarly, if you prefer less spicy, add less. It is better to add 2-3 teaspoon of the masala first and cook the chicken. Taste the masala, if needed, you can add more masala later.
- You can store the remaining Kolhapuri masala in an airtight container in the freezer. Stays good for a month.
Serving Suggestion
You can serve this kolhapuri chicken sukka with Jowari or tandlache (rice flour) Bhakri, chapatti/Roti (Indian flatbread), steamed rice, or Jeera rice.
Storage Suggestion
- For the Kolhapuri masala - Store the masala (within 2 hours of preparing it) in an airtight container in the freezer. Stays good for a month.
- To refrigerate - Store the leftovers within 2 hours of cooking. Transfer it to an airtight container and store it in the refrigerator. Stays good for 2 days. Reheat until piping hot and serve.
- To Freeze - Store the leftovers within 2 hours of cooking. Transfer it to an airtight container and freeze it. Stays good for a month. Reheat until piping hot and serve.
- To reheat - Sprinkle some water over the sukka and heat it in the microwave or stovetop.
Variations that you can try
- Make Kolhapuri Mutton Sukka - Use the same Kolhapuri masala to make Mutton Sukka.
- Make Kolhapuri Chicken Curry.
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Recipe Card
Kolhapuri sukka chicken recipe
Kolhapuri chicken sukka is a dry chicken curry from Maharashtrian cuisine. It is made with chicken, freshly ground Kolhapuri sukka masala, ghee, and coconut. Serve this chicken sukka as a side dish with Roti/Bhakri or Rice and Dal.
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Rate
Servings: 4 people
Calories: 410kcal
Equipment
- 1 Heavy bottom pan
Ingredients
To marinate the chicken
- 700 g chicken
- Salt to taste
- 2 teaspoon ginger-garlic paste
- 1 tablespoon lemon juice
To make Kolhapuri Masala
- 7-8 Byadagi red chilies
- 1 tablespoon coriander seeds
- 1 teaspoon fennel
- 1 teaspoon cumin
- 4 cloves
- ½ star anise
- 1- inch cinnamon
- 1 petal of mace
- 1 black cardamom
- 2 green cardamoms
- a small piece of nutmeg
- 2 teaspoon oil
- 1 onion sliced
- 8 garlic cloves
- ¼ cup coconut
- 1 tablespoon sesame seeds
- 1 teaspoon poppy seeds
- ½ teaspoon turmeric powder
Other ingredients
- ½ cup grated coconut
- 2-3 teaspoon oil
- 2 bay leaves
- 2 onions chopped
- 1 tomato chopped
- 1 teaspoon ghee optional
- Coriander leaves
Instructions
Preparations
- To marinate the chicken - In a mixing bowl, combine chicken, salt, lemon juice, and ginger-garlic paste. Marinate for 30 minutes.
- Roast ½ cup of the grated coconut. Remove it to a plate.
Making Kolhapuri Masala
- Heat a pan over medium low heat. Roast dried red chilies. Remove it to a plate.
- In the same pan roast coriander seeds, fennel, cumin, cloves, star anise, cinnamon, mace, black cardamom, green cardamoms and nutmeg. Remove it to the same plate.
- In the same pan, add 2 teaspoon oil. Add onion and sauté it until translucent.
- Add garlic cloves and sauté until onions are golden.
- Add coconut and sauté until it is golden.
- Finally, add sesame seeds and poppy seeds. Roast it for a minute. Remove this to another plate.
- Let the roasted ingredients cool down to a room temperature.
- Add the red chilies and whole spices to the mixer/grinder jar. Do not add water and grind to a fine powder.
- Next, add the roasted onion and coconut to the mixer jar. Grind it without adding water.
- Kolhapuri Masala is ready.
Making the sukka
- Heat 2-3 teaspoon of oil in a heavy bottom pan/pot over medium heat.
- Add bay leaves and onions. Sauté until onions are golden.
- Add tomato and little salt. Cook until tomatoes are soft and pulpy.
- Next, add the marinated chicken. Cook for 3-4 minutes until the color of chicken turns from pink to white.
- Add 3-4 teaspoon of the Kolhapuri masala. Combine and cook for a minute.
- Now add ¼ cup of water and stir to combine.
- Cover and cook on low heat until the chicken is cooked. Stir it in between as required. If needed you can add little water.
- Cook uncovered until moisture dries up.
- Finally add 1-2 teaspoon Ghee. This step is completely optional but gives a nice flavor to the sukka.
- Taste the masala and add salt or lemon juice, if required.
- Add the roasted coconut and coriander leaves. Combine and cook it for a minute. Kolhapuri chicken sukka is ready to serve.
- Serve chicken sukka with Rice and dal or Bhakri.
Video
Notes
- Marinating the chicken keeps the chicken pieces juicy and tender. Marinate the chicken for at least 30 minutes.
- Dry roast all the ingredients on low to medium heat. Make sure to stir them often so that they get roasted evenly and to avoid the burning of spice.
- Deseed the dried red chilies to reduce the spiciness.
- If you do not have all the whole spices to make Kolhapuri masala at home then add 1 teaspoon of any garam masala powder or chicken masala powder and 2 teaspoon of Kolhapuri kanda lasun masala. You can purchase Kanda lasun masala online.
- Be careful while adding water to the recipe. It is a semi-dry chicken dish and you have to use less water during all the stages of cooking.
- The Kolhapuri sukka masala powder is going to spice up this dish. Add as per your taste. If you prefer spicy, add more. Similarly, if you prefer less spicy, add less. It is better to add 2-3 teaspoon of the masala first and cook the chicken. Taste the masala, if needed, you can add more masala later.
- You can store the remaining Kolhapuri masala in an airtight container in the freezer. Stays good for a month.
Nutrition
Calories: 410kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
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riaz
How long can I store the Masala?
Preeti Nayak
15 days. Keep it in an airtight container and freeze it.