Chicken Kolhapuri is a dish that brings the flavors of Maharashtra into our plates. This is from the city of Kolhapur and is quite famous throughout the western and southern regions of the nation. In recent times, the recipe has found its place in the restaurants of the northern areas.

The delicacy is incredibly luscious. It is spicy, creamy, tangy as well as meaty. The robust aroma lingers in the nostrils when served. The hint of coconut in the dish makes it complete. The bold notes of the recipe come through beautifully.

Although it takes a bit of time for the preparation, the result is worth the wait. Keep this dish in mind and try it out whenever there is time. Assemble all the ingredients and get started with the cooking. Also, make sure to invite your friends over.

Let us go through the list of ingredients and the process to make it.

Chicken Kolhapuri Recipe (Indian Style)

Madhushree Dutta

Recipe to make tasty Chicken Kolhapuri easily at home. Simple ingredients, instructions, and equipment to prepare Indian-style Chicken Kolhapuri.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Main Course

Cuisine Indian

Servings 4 servings

Equipment

1 Induction Cooktop or Gas Stove
1 Kadhai

Ingredients

For Marination

750 g Chicken curry cut or drumsticks
1 tbsp Lime Juice
3 ½ tbsp Ginger Garlic Paste
1/2 tsp Turmeric Powder
1 tbsp Oil vegetable or mustard oil
Salt to taste
1/2 tbsp Red Chili Powder
1/2 tbsp Cumin Powder
1/2 tbsp Coriander Powder
1/2 tbsp Garam Masala Powder

For the Gravy

2 Onion large
1 Tomato large
8-10 Cloves Garlic
2 Bay Leaves
3 Green Cardamom
1 Black Cardamom
2 Dry Chili
10 Black Pepper Corn
5-7 Cloves
1 ½ inch Cinnamon Stick
1/2 Mace or Javitri
1/2 tsp Cumin Seeds
1 tbsp Coriander Seeds
1 tbsp Poppy Seeds or Posto
2 tbsp Til or White Sesame Seeds
2 tsp Red Chili Powder
2 ½ -3 tbsp Desiccated Coconut dried
3 tbsp Coriander Leaves chopped
Salt to taste
Water
Oil

Instructions

Marinate the Chicken

First, start by cleaning the chicken pieces well.
Next, drain the excess water and transfer it into a large bowl.
In the bowl add the lime juice, ginger garlic paste, turmeric powder, salt to taste, oil, cumin powder, coriander powder, red chili powder, and garam masala powder.
Combine them nicely and make sure to coat all the crevices. Cover and refrigerate overnight or at least for 5-6 hours.

Prepare the Masala for the Gravy

Roughly chop the onion and tomatoes. Keep them aside.
Take a cooking pan and add a tbsp of oil.
Let the oil heat until it smokes a little. Keep the flame on medium.
Now, add the cumin seeds. Stir them until they crackle and then add the dried green chilis along with the garlic cloves.
Fry them until the raw scent of the garlic is gone.
Then, add the bay leaf, cloves, cinnamon stick, green cardamom, black cardamom, black peppercorns, and mace.
Stir them until they are fragrant. Keep the temperature on low to medium.
Next, add the coriander seeds. Stir everything for about 30 seconds.
Now, add the til or sesame seeds to the pan.
Stir all the ingredients for 1 more minute.
After this, add the poppy seeds and stir for 50 seconds more. Stir consistently.
When done, transfer them onto a plate.
In the same pan add a bit more oil.
After it hits up, add the roughly chopped onions and tomato.
Sauté them for a minute and then add a bit of salt. Fry them for 6-8 minutes more, keeping the temperature on medium.
Let everything cool properly.
After they cool down, transfer everything into a mixer blender (remove the bay leaves).
Add in the dried desiccated coconut and then blend everything into a fine smooth paste. Keep them aside.

Prepare Chicken Kolhapuri

Take a cooking pot and add 3½ tbsp of oil (add more if needed).
Let the oil heat until it smokes a little. Keep the flame on medium.
Next, add the fine paste along with 1 cup of water.
Stir everything and let the gravy cook for about 5-7 minutes. Cover the pot with a lid and stir occasionally.
Remove the cover and add red chili powder.
Stir the masala and let it cook.
When the oil starts to separate from the masala, add in the chicken.
Nicely combine the masala with the chicken pieces. Cover and let them cook for 5 minutes.
In the meantime heat up 1 ½ cup of water.
After about 5 minutes, add salt to taste and stir everything.
Cover and cook the chicken for 5-10 minutes more. Stir consistently.
Now, add the heated water to the pot.
Keep the flame on medium and let everything cook properly.
Take a taste test. Also, check if the chicken is cooked through properly.
When the chicken is cooked, remove the lid and reduce the gravy to a thick consistency. We don’t need it to be watery.
Now, add the chopped coriander leaves and combine them in.
When it is done, transfer it into a serving bowl and garnish the Chicken Kolhapuri with a slit green chili.

That is it! The flavorsome Chicken Kolhapuri is prepared to be savored. Serve it with pulao, steamed rice, or any bread of choice. A plateful of cucumber will complement the meal really well.

This is an excellent dish to serve at a housewarming party, as it has all that will dominate the hearts of the people.

Chicken Kolhapuri Recipe | How to make Kolhapuri Chicken