KOLHAPURI CHICKEN RECIPE | CHICKEN CURRY KOLHAPURI STYLE

Kolhapuri cuisine is known to be spicy and full of flavour. The unique flavour comes from the fresh ground spices and grated coconut. This is easy and quick recipe that you can prepare with Marinated chicken and then cooked with bay leaf, cinnamon, cloves, black pepper and ground paste, kolhapuri chicken comes out as a delicious dish.

 Much like the vibrant Maharashtrian culture their food boasts of their rich culinary heritage. If you are a spice lover, then you simply can’t miss out on this amazing cuisine, wherein most of the delicacies are spicy and flavoursome. Kolhapuri food is known for its aromatic hand grounded spices, which can add a magical taste to any simple recipe. One such dish is Chicken Kolhapuri recipe, which is a perfect amalgamation of spices and chicken, cooked to perfection with authentic spices. Made with some easily available ingredients, this easy chicken dish can be prepared very quickly without putting in much efforts and relish at home for Lunch, dinner or serve as a main dish at parties. Serve with hot, steamed rice or any Indian bread of your choice.

You can make this dish even more delicious and creamy by adding a paste of overnight soaked almonds, this would make it healthier and tastier. You can also you fresh cream, this will mellow down the spice in the gravy.

How to Make the BEST Chicken Kolhapuri

You can make chicken kolhapuri with ready-made kolhapuri masala from the store, but nothing replicates the flavors, when kolhapuri chicken curry is made at home from scratch. And yes, while it is a little more of an involved recipe, it’s not complicated at all and you would need to brown onions and cook down tomatoes like you would for any chicken curry. In this case, in addition to that, you would just need to roast some whole spices too, which takes only a few additional minutes.

 This Kolhapuri Chicken Curry is

• Hot, spicy and delicious
• Full of bold, vibrant flavors
• Made from scratch
• Perfect for parties

 

INGREDIENTS YOU NEED FOR KOLHAPURI CHICKEN

For Chicken Marination

• Chicken – 1 Kg
• Ginger garlic paste – 5 tablespoons
• Red chilli powder – 1 tablespoon
• Garam masala powder – 1 tablespoon
• Coriander powder – 1 tablespoon
• Cumin powder – 1 teaspoon
• Haldi powder – 1/4 teaspoon
• Salt – 1 teaspoon
• Kasoori methi powder – 1 tablespoon
• Lemon juice – 1 tablespoon
• Water / oil – 1-2 tablespoons

Whole Spices for Curry –

• Jeera / cumin seeds – 1 teaspoon
• Whole red chillies – 2
• Bay leaf – 1
• Cinnamon stick – 1 inch
• Black cardamom – 1
• Green cardamom – 5
• Cloves – 7
• Black peppercorn – 7
• Mace – 1
• Dhania / coriander seeds – 2 tablespoons
• Til / white sesame seeds – 4 tablespoons
• Khaskhas / white poppy seeds – 2 tablespoons

Other Ingredients for Curry –

• Cooking oil – 1/2 cup for curry, and 3 tablespoons for tarri
• Garlic cloves – 8, chopped
• Chopped onions – 2 cups
• Chopped tomatoes – 3/4 cup
• Salt – 3 teaspoons, divided
• Red chilli powder – 2 teaspoons, divided
• Kashmiri chilli powder – 1 tablespoon
• Dry coconut powder – 1/2 cup
• Water – 2 cups for making paste, 4 cups for curry
• Chopped coriander leaves – 1/2 cup

 Read Other Recipes –

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2. BENGALI FISH CURRY | MACCHER JHOL
3. CHICKEN SEEKH KEBAB | CHICKEN KABAB RECIPE
4. EASY AND QUICK CHICKEN KURMA | CHICKEN KORMA RECIPE
5. SPICY SLOW-COOKED MUTTON CURRY | MUTTON CURRY RECIPE
6. TANDOORI PRAWNS RECIPE | MICROWAVE OVEN PRAWNS RECIPE

INSTRUCTIONS TO MAKE KOLHAPURI CHICKEN

Marinating the Chicken

1. Clean the chicken well and remove all the excess water from it.
2. In a large bowl, mix together the ginger garlic paste, chilli powder, garam masala powder, coriander powder, cumin powder, haldi powder, salt, kasoori methi powder, and lemon juice.
3. Add a few spoons of oil if required to make a smooth paste for marinating chicken.
4. Add the chicken pieces to this bowl and ensure to coat all the chicken pieces very well with this marinade.
5. Cover this bowl, and let the chicken marinate along with the spices for 4-6 hours.

Let’ Make Masala Roast

1. In a wide bottomed pan, heat up 1/2 cup oil, and add in cumin seeds. Once the cumin seeds start crackling, add chopped garlic, and saute for 1-2 minutes, till the garlic starts turning light red.
2. Then add the whole chillies broken in two pieces each, and let it roast for a minute or so. It's now time to add in and roast the whole spices.
3. Once the chillies are lightly roasted, first add whole garam spices to the pan – bay leaf, cinnamon stick, black cardamom, green cardamom, cloves, black peppercorn, and mace. Roast for 1-2 minutes, till it starts giving off a light aroma.
4. Then add the whole dhania seeds, and let it roast for 1-2 minutes, till there is a slight change in color.
5. Next add sesame seeds and roast it for 1-2 minutes before adding poppy seeds and roasting it for 1-2 minutes till it starts changing light color.
6. Once the whole spices have been roasted well, add in the chopped onions, and a teaspoon of salt to brown the onions faster, and saute till the onions turn light golden brown in color.
7. Then add in the chopped tomatoes, and a teaspoon of red chilli powder. Mix well, and saute for 5 minutes or so till the tomatoes cook down a bit, and then turn off the flame.
8. Also, while you are roasting the onions and tomatoes, in another small pan on the side, dry roast the coconut powder till it turns light red in color. It will only take a couple of minutes to roast the coconut powder.
9. Then add the roasted coconut powder to the pan, once the tomatoes have cooked down, and mix well.
10. Once the roast has cooled down to about room temperature, transfer it all to a mixie, and grind it with 2 cups of water to make a smooth paste.
    
    
    

Time to Make the Kolhapuri Chicken Curry

1. In a large heavy bottomed pan, lightly heat up 3 tbsp oil, to it add 1 tbsp kashmiri chilli powder, and mix it in.
2. Let the chilli powder roast for 30 seconds or so on medium low flame. Ensure that the oil is not too hot and the flame is not too high, else the chilli powder will burn.
3. Once the kashimiri chilli powder is lightly roasted, then add in the roasted curry paste from the mixer, and a teaspoon of red chilli powder, and saute for a couple of minutes.
4. Next add in the marinated chicken, 1.5-2 tsp salt, and 4 cups of water, and mix well.
5. Cover and cook for 30-40 minutes on medium high flame, stirring intermittently, till the chicken is completely cooked.

Serve the Kolhapuri Chicken with rice, roomali roti or naan.

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