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Chicken Kolhapuri Recipe

Chicken Kolhapuri Recipe
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Bold, spicy, and bursting with flavor, Chicken Kolhapuri is a classic Indian dish from Maharashtra. Made with tender chicken and a rich, aromatic masala, this dish is the perfect comfort food for spice lovers.

Ingredients

Scale

For Marination:

  • 700g chicken (bone-in recommended)
  • 1 tbsp lemon juice
  • 1 tsp ginger-garlic paste
  • Salt, to taste

For Kolhapuri Masala:

  • 7–8 dried red chilies (Kashmiri or Byadagi, deseeded if needed)
  • 1 tbsp coriander seeds
  • 1 tsp each cumin seeds and fennel seeds
  • 4 cloves
  • ½ star anise
  • 10 black peppercorns
  • 1-inch cinnamon stick
  • 1 black stone flower (optional but adds earthy notes)
  • 1 petal mace
  • 1 black cardamom
  • 2 green cardamoms
  • Small pinch of nutmeg
  • 1 onion, sliced
  • 8 garlic cloves
  • ¼ cup grated coconut
  • 1 tbsp sesame seeds
  • 1 tsp poppy seeds
  • ½ tsp turmeric powder

For the Curry:

  • 2–3 tbsp oil
  • 1 bay leaf
  • 1 onion, chopped
  • 1 tomato, chopped

Optional Tempering:

  • 2 tbsp oil
  • 2 dried red chilies

Instructions

1. Marinate the Chicken

  • Combine chicken, lemon juice, ginger-garlic paste, and salt in a bowl.
  • Let it marinate for at least 30 minutes (overnight for deeper flavor).

Pro Tip: Use bone-in chicken for juicier results.

2. Make the Kolhapuri Masala

  • Heat a pan on low-medium heat. Dry roast the dried red chilies until aromatic. Set aside.
  • Add coriander seeds, cumin, fennel, cloves, cinnamon, star anise, mace, and other dry spices. Toast until fragrant.
  • In the same pan, sauté onions until soft and golden. Then add garlic.
  • Toss in grated coconut, sesame, and poppy seeds. Stir until golden.
  • Cool all ingredients and blend into a thick paste with turmeric and water.

Common Mistake: Over-toasting spices can make them bitter. Watch closely!

3. Cook the Curry

  • Heat oil in a deep pan. Sauté bay leaf and chopped onions until golden brown.
  • Add tomatoes and cook until they break down completely.
  • Stir in the freshly made Kolhapuri masala and cook for 10 minutes, stirring occasionally. Look for oil separating from the masala—this ensures the spices are well-cooked.
  • Add the marinated chicken and cook for 5 minutes, letting it coat in the masala.
  • Pour in 3 cups of hot water (adjust to desired consistency) and season with salt.
  • Cover and simmer on low for 15 minutes, stirring occasionally.

Visual Cue: The chicken is done when it’s tender, and the oil floats to the top of the curry.

4. Optional Tempering

  • Heat oil in a small pan. Fry dried red chilies until crisp. Pour over the curry for an extra flavor boost.

Notes

Serving Suggestions:

  • Serve hot with steamed rice, soft rotis, or Maharashtrian bhakris (jowar or bajra flatbread).
  • Pair with a side of cooling yogurt raita or a crisp kachumber salad (onion-tomato-cucumber).

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently on the stovetop, adding a splash of water if the curry thickens.

Tips & Tricks:

  • For a milder curry, deseed the red chilies.
  • Can’t find black stone flower? Skip it—it adds depth but isn’t essential.

Find it online: https://indianrecipe.info/chicken-kolhapuri/