Kolhapuri Chicken Recipe (Kolhapuri Chicken Curry)
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.
Equipment
Cooking pot
Blender
Pressure cooker
Ingredients
For Kolhapuri Masala (Roast & Grind)
- 1 tablespoon Oil
- 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
- 2 teaspoon Salt to taste
For Marinating Chicken
- 1 large Whole Chicken cut into 10 pieces
- 1 tablespoon Kashmiri Chilli Powder
- 2 tablespoon Ginger Garlic Paste
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Turmeric Powder
- 3 tablespoon Lemon Juice
For Making Kolhapuri Chicken Curry
- 4 tablespoon Oil
- ¼ cup Curry leaves
- 1 teaspoon Chilli Powder
- 2 tablespoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- ¼ cup Coriander leaves finely chopped
For Garnishing
- ¼ cup Coriander leaves finely chopped
Instructions
- Marinating Chicken - Start by marinating chicken with the ingredients given for marination well. Add all the ingredients over chicken and mix well. Leave it to marinate till you get ready with the other stuff.
- Make Kolhapuri Masala - Heat 1 tablespoon oil in a kadai. Add in whole spices, garlic, sesame seeds, coconut and roast for a min. Add in onions, salt and cook till golden. It will take around 5 to 8 minutes. Let this mixture cool down a bit. Take this in a blender and add in fresh tomatoes. Make it into a smooth puree.
- Make Chicken Curry Base - Heat 4 tablespoon oil in a kadai. Add in curry leaves and the ground masala. Add in the chilli powder, coriander powder, garam masala powder and cook till oil separates.
- Pressure cooking chicken - Add in chicken and toss well. Transfer this to a pressure cooker, add in water and ¼ cup coriander leaves. Bring it to full boil. Cover and pressure cook for 2 whistle. Turn off the heat and let the steam escape by itself.
- Garnishing - Open the cooker and add in another handful of coriander leaves. Serve.
Nutrition
Nutrition Facts
Kolhapuri Chicken Recipe (Kolhapuri Chicken Curry)
Serving Size
1 servings
Amount per Serving
Calories
512
% Daily Value*
Fat
36
g
55
%
Saturated Fat
9
g
56
%
Trans Fat
0.2
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
16
g
Cholesterol
95
mg
32
%
Sodium
908
mg
39
%
Potassium
744
mg
21
%
Carbohydrates
21
g
7
%
Fiber
7
g
29
%
Sugar
7
g
8
%
Protein
28
g
56
%
Vitamin A
2223
IU
44
%
Vitamin C
419
mg
508
%
Calcium
208
mg
21
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.