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Chicken Kolhapuri

Chicken Kolhapuri

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.

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr
Servings 1
Calories 400–450
Best Season All Year
Ingredients
    For Marinating the Chicken
  • 100 grams Chicken (boneless, cut into pieces)
  • 1/2 teaspoon Lemon juice
  • Salt to taste
  • 1/2 teaspoon Ginger-garlic paste
    • For Kolhapuri Masala
  • 3 Byadagi or Kashmiri red chilies
  • 1/2 teaspoon Coriander seeds
  • 1/4 teaspoon Cumin seeds
  • 1/4 teaspoon Fennel seeds
  • 1 Cloves
  • 1/4 Star anise
  • Cinnamon stick small piece
  • 1/4 teaspoon Black stone flower (optional)
  • 1/4 Mace petal
  • 1/2 Black cardamom
  • 1 Green cardamoms
  • Nutmeg a small pinch
  • 1/4 Onion (sliced)
  • 2 Garlic cloves
  • 1 tablespoon Grated coconut
  • 1/2 teaspoon Sesame seeds
  • 1/4 teaspoon Poppy seeds
  • 1/8 teaspoon Turmeric powder
    • For the Curry
  • 1 Bay leaf
  • 1/4 Onion (chopped)
  • 1/4 Tomato (chopped)
    • For the Tempering
  • 1 tablespoon Oil
  • 1 Dried red chili
Instructions
    Marinate the Chicken
  1. In a bowl, combine the chicken pieces, lemon juice, salt, and ginger-garlic paste. Set aside for 15 minutes.
    2. Prepare the Kolhapuri Masala
  2. 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.
  3. In the same pan, add sliced onion and garlic. Roast until golden.
  4. Add grated coconut, sesame seeds, and poppy seeds. Roast until the coconut turns golden brown.
  5. Let the mixture cool, then grind into a smooth paste with a little water.
    6. Cook the Curry
  6. Heat oil in a pan and add the bay leaf and dried red chili. Sauté for a few seconds.
  7. Add chopped onion and cook until golden brown.
  8. Add the marinated chicken and sauté until the chicken is slightly browned.
  9. Add chopped tomato and cook until softened.
  10. Add the Kolhapuri masala paste, turmeric powder, and salt to taste. Mix well.
  11. 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.
    12. Serve
  12. Garnish with a sprinkle of fresh coriander leaves.
  13. 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.
Read it online: https://tastespread.com/recipe/chicken-kolhapuri/