Kolhapuri Chicken is a Maharashtrian style chicken Curry recipe, rich in flavor and spices. Before making this lip-smacking, delicious recipe at home, we tried this Kolhapuri Chicken Curry at a restaurant with my family and indeed it was great, no doubt so when I started making this recipe first time at home, I honestly won’t lie, I was a bit skeptic about this whole thing turning out good or not, a little bit under-confident, I somehow gave my best and served this dish to my family and I also had a neighbor friend as a guest on this very day and this isn’t exaggeration, but my family loved this home-made Chicken Kolhapuri Masala. Personally, I’m not a big fan of rich and spicy flavored dishes but this recipe turned out so good, that we eventually decided to never order again from the very restaurant that actually inspired me in the first place to make this recipe at home. God, bless me!
This recipe is spicy and very rich in flavor but you can always control the level of spiciness in your dish as per your taste buds but do not skip the list of spices that are used in making the Kolhapuri Masala and obviously don’t buy any ready-made Masalas that are easily available in the market, make it on your own from the scratch as listed below, it will be fun!. Even though, the list of ingredients used in this recipe is quite long but believe me, the pay off is so worth it, that you’ll consider every minute of making this recipe very well spent. In- fact even the aromas released while roasting the spices will make you drool, over all this Chicken curry recipe is a feast for your tummy!
So if you have never tried making Chicken Kolhapuri at home, definitely give this a go! Trust me, once you try this recipe, you’ll want to make it on every special occasion.
Kolhapuri Masala Ingredients: (to be roasted separately)
|Coriander Seeds||3/4 tbsp|
|Caraway seeds (Shahi Jeera)||1/2 tsp|
|White Sesame Seeds||3/4 tbsp|
|Poppy Seeds (Khuskhus)||1 tsp|
|Fennel Seeds||1 tsp|
|Black Peppercorns||1/2 tbsp|
|Cinnamon stick||1 medium piece|
|Nutmeg||1 small piece|
|Byadgi Red Chilies|
(or use 4 Red Chilies)
|Dry Coconut (grated)||1/3 cup|
|Chicken (legs & Thighs)||500 g|
|Onions (chopped)||2 medium size|
|Tomato Puree||2 medium size|
|Garlic Paste||2 tbsp|
|Ginger Paste||1 tbsp|
|Red Chili Powder||3/4 tbsp|
|Turmeric Powder||1 tsp|
|Salt||1 tbsp / As Per Taste|
|Coriander Leaves (chopped)||1 tbsp|
|Olive Oil||5-6 tbsp To Cook|
Step 1: To make the Kolhapuri Masala, add all the above listed spices-ingredients in a pan. Slow Cook Continue to mix and fry/roast on low-medium heat for around 5 mins. Add the grated dry coconut in the pan, fry till the desiccated coconut is light brown. – Remove and cool.
Step 2: Grind the spices into a coarse powder, add 5-6 tbsp water and blend into a smooth paste.
Step 3: Wash and pat dry the chicken, set aside. Chop the onions and make tomato puree.
How To Cook:
Step 1: Heat 5-6 tbsp oil in a wok or kadai and add the chopped onions. Fry on medium heat for around 6-7 mins till light brown.
Step 2: Add the Ginger Garlic paste, mix and fry on low-medium heat for 3-4 mins.
Step 3: Now add the Kolhapuri Masala, mix and fry on medium heat for around 5 mins till oil separates. (This will change the color of the masala-gravy.)
Step 4: Add the chicken pieces, turmeric powder, red chili powder and salt, mix and sear on high heat for around 10 mins until oil separates.
Step 5: Add the tomato purée, sprinkle sugar, mix and cook for another 5-6 mins on medium heat. Continue to sear on medium-high heat for another 5-6 mins till chicken is browned and gravy thickens.
Step 6: Now add 250 ml hot water, cover and cook on low heat, slow-simmer for around 25 mins till chicken and the masala are cooked and oil separates, stir occasionally.
Step 7: Garnish with coriander leaves, mix before serving hot with roti or chappati and some white rice.
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