Chicken Kolhapuri recipe with step by step photos and a video recipe. Chicken Kolhapuri (or Kolhapuri Chicken) is a spicy chicken curry from the city of Kolhapur in Maharashtra, India. The chicken is cooked in onion- tomato gravy spiced with freshly ground Kolhapuri masala. This spicy chicken curry is loaded with all the delectable flavors of Kolhapuri cuisine. Serve it with Roti, Bhakri or Steamed rice.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Main
Cuisine: Indian, kolhapuri
Servings: 4people
Calories: 405kcal
Author: Preeti
Equipment
1 Heavy bottom pan
1 Mixing bowl
1 Small Tempering pan
Ingredients
Marinate the chicken
700gramchicken
1tablespoonlemon juice
salt to taste
1teaspoonginger-garlic paste
For Kolhapuri Masala
7-8Byadagi or Kashmiri red chilies
1tablespooncoriander seeds(sabut dhaniya)
1teaspooncumin(jeera)
1teaspoonfennel(saunf)
4cloves(lavang)
½star anise(chakra phool)
10black peppercorns(kali mirch)
1-inchcinnamon(dalchini)
1black stone floweroptional (biryani phool or dagad phool)
1petal of mace(javitri)
1black cardamom(badi elaichi)
2green cardamoms(choti elaichi)
a small piece of nutmeg.(jaiphal)
1onionsliced
8garlic cloves
¼cupof grated coconut
1tablespoonsesame seeds(til)
1teaspoonpoppy seeds(khus khus)
½teaspoonturmeric powder.
For the curry
1bay leaf(tej patta)
1onionchopped
1tomatochopped
For the tempering
2-3tablespoonoil
2dried 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.