Kolhapuri Chicken Curry Recipe

Kolhapuri chicken curry is a famous dish from Kolhapur, Maharashtra. Tender chicken pieces are cooked in a spicy, aromatic Kolhapur masala that gives the curry its signature color and rustic taste. This authentic Kolhapuri chicken curry pairs wonderfully with steamed rice, ghee rice, pulao, roti, naan, chapati, parotta or dosai, which makes it a perfect meal for breakfast, lunch or dinner. 

Kolhapuri Chicken Curry

Special about Kolhapuri chicken curry is made with lots of onions, whole spices roasted and ground. The colour for this dish comes from roasting of the onions so take your time to roast it. Hubby loved it to the core.

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• About Kolhapuri Chicken Recipe
• Ingredients
• Step by Step pictures
• Expert Tips
• FAQ
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If you love spicy and tangy Maharashtrian cuisine, then this flavourful Kolhapuri chicken curry is a must try. 

About Kolhapuri Chicken Recipe

Kolhpuri chicken curry is a spicy and flavourful dish from Maharashtra that is made with chicken and whole spices.

What gives the curry its authentic taste and aroma is that freshly grounded Kolhapuri spice paste. A rustic fiery paste is prepared using ingredients like coconut, onion, garlic, tomato, sesame seeds and whole spices. 

This magic blend makes the curry rich, spicy and absolutely delicious. As the chicken cooks in this masala, it soaks up all the flavours and results in a juicy, tender piece that pairs perfectly with jeera rice, ghee rice, pulao, roti or parotta. 

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This recipe is so easy to make at home and gives you the authentic taste every single time you prepare.

The special touch for this Kolhapuri chicken is the freshly roasted spices and coconut which is cooked till golden brown and ground. This is added into the chicken and cooked together. It gives the dark colour to the chicken.

Freshly roasted spices and coconut create a flavourful curry and using the pressure cooker speed up the cooking process. You can also slow cook it in the pan if preferred. 

Ingredients

• Chicken : Chicken is the star ingredient in the recipe. The juicy chicken pieces soaks up all the flavours from the spices and make a rich, delicious curry. 
• Whole spices : Fennel seeds, cumin seeds, cinnamon, cardamom, cloves, star anise, mace and whole black pepper give the curry a deep, spicy taste. Roasting these spices makes the curry more flavourful and aromatic. 
• Sesame seeds : Sesame seeds add a nutty flavour and help to thicken the gravy. 
• Coconut : Grated coconut gives the curry a rich creamy texture and also balances the spice heat. 
• Garlic : Garlic adds a sharp aroma that balances well with whole spices and chicken. 
• Onion, tomato : Onion and tomato add sweetness, tanginess and body to create a thick, flavourful curry. 
• Spices : Chilli powder, ginger garlic paste, garam masala powder, turmeric powder and lemon juice are mixed with the chicken. This marination helps the meat absorb flavour and tenderize into a soft, juicy chicken.

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Step by Step pictures

Marinating Chicken

1)Start by marinating chicken. Take cut up chicken in a bowl or plate.

2)Add in ginger garlic paste.

3)Add in chilli powder, turmeric powder, garam masala powder, salt to the chicken.

4)Add in lemon juice over the chicken.

5)Mix this really well. Leave the chicken to marinate until you prefer masala.

Kolhapur Masala

6)Take your ingredients for kolhapuri masala. You need whole spices and other ingredients.

• whole spices - 2 teaspoon Fennel Seeds, 1 teaspoon Cumin Seeds, 1 piece Cinnamon, 5 pods Cardamom, 4 no Cloves, 2 teaspoon Whole Black Peppercorns, 1 piece Star Anise, 2 piece Mace
• 2 tablespoon Sesame Seeds
• ½ cup Coconut grated
• 6 cloves Garlic peeled
• 500 grams Onions peeled & sliced thinly
• 500 grams Tomato chopped

7)Heat oil in a pan. Add in the whole spices first into the oil.

8)Toast them on low heat for 2 minutes until the spices are well toasted and fragrant.

9)Add in garlic cloves into the spices. Toast them for few seconds.

10)Add in sesame seeds.

11)Add in coconut.

12)Toast the coconut and sesame seeds until they turn few shades darker.

13)Add in sliced onions into the spices and coconut.

14)Sprinkle with some salt so the onions cooks down faster.

15)Cook until onions turn golden brown. It will take atleast 10 minutes. Turn off heat and let them cool down.

16)Take this in a blender.

17)Add in freshly chopped tomatoes.

18)Blend till smooth paste is formed. This is your kolhapuri masala.

Make Kolhapuri Chicken Curry

19)Heat oil in a pan. Add in curry leaves and let them sizzle.

20)Add in the ground kolhapuri masala.

21)Cook that for few minutes until you see oil separating from the mixture.

22)Add in chilli powder and garam masala powder.

23)Add in coriander powder.

24)Let the spices cook for few minutes until masala is cooked.

25)Add in chicken and mix well.

Pressure cooking chicken

26)Add in chicken and toss well. Transfer this to a pressure cooker.

27)add in water.

28)Mix well and bring it to a full boil. Add in salt.

29)Add in coriander leaves.

30)Bring it to full boil. Cover and pressure cook for 2 whistle.

31)Turn off the heat and let the steam escape by itself.

32)Open the cooker and add in another handful of coriander leaves.

33)Serve.

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Expert Tips

Toast the spices : Roast sesame seeds, coconut, garlic, and whole spices on low flame. Slow roasting helps the spice release flavour and aroma. 

Cool before blending : Allow the roasted spice masala to cool completely before grinding into a smooth paste. 

Control the heat : Kolhapuri curry is traditionally spicy. If you prefer a milder curry, reduce the spice powder, chillies or use kashmiri chilli powder for color with less heat. 

Slow cooking : If not using a pressure cooker, then simmer the chicken slowly in the Kolhapuri masala. This allows the chicken to absorb all the flavours and become tender. 

Rest before serving : Let the curry sit for a few minutes after cooking. This ensures the flavours blend beautifully and make the dish taste even more delicious. 

Storage : Once the Kolhapuri chicken curry cools down, transfer them to an airtight container. It will stay good in the fridge for 3 to 4 days. Warm the curry gently on the stovetop or in the microwave. If the curry has thickened, add a splash of water to adjust the consistency.

Serving :  This rustic Kolhapuri chicken curry goes well with steamed rice, jeera rice, ghee rice, pulao, roti or parotta, chapati, idli or dosai for a hearty and comforting meal. 

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FAQ

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