Chicken Kolhapuri is a flavorful, spicy dish from the Maharashtra region of India. Known for its vibrant red color and aromatic Kolhapuri masala, it’s a robust curry that pairs perfectly with steamed rice or Indian breads like naan and roti.
Chicken Kolhapuri
Ingredients
For Marinating the Chicken
For Kolhapuri Masala
For the Curry
For the Tempering
Instructions
Marinate the Chicken
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In a bowl, combine the chicken pieces, lemon juice, salt, and ginger-garlic paste. Set aside for 15 minutes.
Prepare the Kolhapuri Masala
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Dry roast red chilies, coriander seeds, cumin seeds, fennel seeds, cloves, star anise, cinnamon, black stone flower, mace, black cardamom, green cardamom, and nutmeg over medium heat until aromatic.
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In the same pan, add sliced onion and garlic. Roast until golden.
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Add grated coconut, sesame seeds, and poppy seeds. Roast until the coconut turns golden brown.
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Let the mixture cool, then grind into a smooth paste with a little water.
Cook the Curry
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Heat oil in a pan and add the bay leaf and dried red chili. Sauté for a few seconds.
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Add chopped onion and cook until golden brown.
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Add the marinated chicken and sauté until the chicken is slightly browned.
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Add chopped tomato and cook until softened.
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Add the Kolhapuri masala paste, turmeric powder, and salt to taste. Mix well.
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Add a little water if needed to adjust consistency. Cover and cook for 20–25 minutes on low heat, until the chicken is fully cooked and flavors are well combined.
Serve
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Garnish with a sprinkle of fresh coriander leaves.
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Serve hot with steamed rice or Indian bread.
Note
- Adjust the number of red chilies in the Kolhapuri masala to control the spice level.
- Dry roast each ingredient individually to release their unique flavors.
- Black stone flower is optional but adds an authentic touch to the flavor.
- Grind the masala to a smooth paste for a creamy, rich texture.