Chicken Kolhapuri Recipe
Category: Main Course
Cuisine: Maharashtrian, Indian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Difficulty: Medium
Chicken Kolhapuri – Spicy Maharashtrian Chicken Curry
Chicken Kolhapuri is a bold and flavorful Maharashtrian curry known for its rich blend of roasted spices, coconut, and aromatic herbs. This homemade version delivers authentic taste with simple ingredients and step-by-step instructions, making it perfect for family dinners or special occasions. Serve it with steamed rice, chapati, bhakri, or naan for a satisfying meal.
Ingredients
For Marinating the Chicken
- 750 g chicken, cut into medium pieces
- 1 tablespoon ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon salt
- 2 tablespoons plain yogurt
- 1 tablespoon lemon juice
For the Kolhapuri Masala
- 2 tablespoons grated dry coconut
- 1 tablespoon sesame seeds
- 1 teaspoon poppy seeds (optional)
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 6–8 dried red chilies (adjust to taste)
- 5 black peppercorns
- 4 cloves
- 1-inch cinnamon stick
- 2 green cardamoms
- 1 star anise (optional)
For the Curry
- 3 tablespoons oil
- 2 medium onions, finely chopped
- 2 tomatoes, finely chopped
- 8–10 garlic cloves, chopped
- 1-inch ginger, chopped
- 8–10 curry leaves
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- Salt to taste
- 2 cups hot water
- Fresh coriander leaves, chopped for garnish
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the chicken with ginger-garlic paste, turmeric, red chili powder, salt, yogurt, and lemon juice. Mix well and refrigerate for at least 30 minutes.
Step 2: Prepare the Kolhapuri Masala
Heat a pan over medium heat. Dry roast the dry coconut until golden brown. Add sesame seeds, poppy seeds, coriander seeds, cumin seeds, dried red chilies, peppercorns, cloves, cinnamon, cardamom, and star anise. Roast for 3–4 minutes until fragrant. Let the mixture cool completely, then grind it into a smooth paste using a little water.
Step 3: Cook the Base
Heat oil in a heavy-bottomed pan. Add chopped onions and cook until golden brown. Stir in chopped ginger, garlic, and curry leaves. Cook for 2 minutes.
Add the chopped tomatoes and cook until they become soft and the oil begins to separate.
Step 4: Add the Masala
Mix in turmeric powder, Kashmiri red chili powder, and the prepared Kolhapuri masala paste. Cook for 5–7 minutes, stirring frequently until the masala becomes thick and aromatic.
Step 5: Cook the Chicken
Add the marinated chicken and cook on medium-high heat for 8–10 minutes, stirring occasionally so the chicken is evenly coated with the masala.
Step 6: Simmer
Pour in the hot water, add salt if needed, and bring the curry to a boil. Reduce the heat, cover, and simmer for 25–30 minutes or until the chicken is tender and the gravy reaches your preferred consistency.
Step 7: Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with bhakri, chapati, naan, jeera rice, or steamed rice.
Tips for the Best Chicken Kolhapuri
- Roast the spices slowly to develop a deep, authentic flavor.
- Bone-in chicken creates a richer and more flavorful gravy.
- Adjust the number of dried red chilies to suit your spice preference.
- Let the curry rest for 10 minutes before serving for even better flavor.
- Freshly ground masala always tastes better than ready-made spice mixes.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months.
- Reheating: Warm gently on the stovetop, adding a splash of water if needed.
Nutrition (Approximate Per Serving)
- Calories: 420 kcal
- Protein: 34 g
- Carbohydrates: 9 g
- Fat: 28 g
- Saturated Fat: 8 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 620 mg
