Chicken Kolhapuri Recipe

Ever tried a dish so flavorful it instantly wakes up your taste buds? That’s Chicken Kolhapuri for you. This spicy gem hails from Kolhapur, Maharashtra—a city famous for its fiery cuisine. It’s all about juicy chicken cooked in a rich, homemade masala packed with spices, coconut, and a whole lot of flavor.

The best part? You don’t need a culinary degree to make it. Just follow these steps and bring a taste of Maharashtra to your table. Trust me, your kitchen will smell amazing.

Quick Recipe Breakdown

• Prep Time: 30 minutes (yes, marination included!)
• Cook Time: 40 minutes
• Total Time: Around 1 hour 10 minutes
• Serves: 4 hungry people
• Skill Level: Intermediate (don’t worry, I’ll guide you through it).

What You’ll Need:

• A heavy-bottom pan (to handle all that spice action)
• A blender or spice grinder
• Optional but nice: small pan for tempering

Pro Tip:

• Make the Kolhapuri masala in advance—it’ll keep in an airtight container for a week.
• Want extra flavor? Marinate the chicken overnight.

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Ingredients

For Marinating the Chicken:

• About 700g chicken (bone-in makes it juicier)
• 1 tablespoon lemon juice
• Salt, to taste
• 1 teaspoon ginger-garlic paste

For the Kolhapuri Masala:

This is the heart of the dish. Toast these for incredible flavor:

• 7–8 dried red chilies (use Kashmiri chilies for less heat)
• 1 tablespoon coriander seeds
• 1 teaspoon each of cumin seeds and fennel seeds
• 4 cloves
• A tiny piece of star anise
• 10 black peppercorns
• 1-inch cinnamon stick
• 1 petal of mace
• 1 black cardamom (skip if you don’t have it)
• 2 green cardamoms
• A pinch of nutmeg
• 1 black stone flower (optional, but it adds depth)
• ¼ cup grated coconut
• 1 sliced onion
• 8 garlic cloves
• 1 tablespoon sesame seeds
• 1 teaspoon poppy seeds
• ½ teaspoon turmeric powder

For the Curry:

• 2–3 tablespoons oil
• 1 bay leaf
• 1 chopped onion
• 1 chopped tomato

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Let’s Cook!

Step 1: Marinate the Chicken

Mix chicken, lemon juice, salt, and ginger-garlic paste in a bowl. Let it sit for 30 minutes while you prep everything else.

Step 2: Make the Kolhapuri Masala

Here’s where the magic happens:

1. Toast the red chilies in a dry pan until they smell amazing. Remove them.
2. In the same pan, toast coriander, cumin, fennel, cloves, cinnamon, and other spices. Set them aside.
3. Add oil to the pan. Sauté the onions until soft, then toss in the garlic.
4. Next up: coconut, sesame seeds, and poppy seeds. Stir until golden brown.
5. Cool everything, then blend it all with turmeric and a splash of water into a thick paste.

Step 3: Time to Cook the Curry

1. Heat oil in a deep pan. Add the bay leaf and chopped onions. Cook until golden.
2. Toss in the tomatoes. Cook until they melt into a mushy base.
3. Add the Kolhapuri masala. Let it cook for about 10 minutes. Watch for the oil to separate—that’s your sign it’s ready.
4. Stir in the marinated chicken. Let it soak up all that masala goodness for 5 minutes.
5. Pour in 3 cups of hot water (or more, depending on how thick you like your curry). Add salt carefully.
6. Cover it up and simmer on low for 15 minutes. Stir occasionally. When the chicken is tender and the oil floats to the top, you’ve nailed it.

Optional: Add a Tempering

Want an extra kick? Heat 2–3 tablespoons of oil in a small pan. Fry 2 dried red chilies until crispy, and drizzle this over the curry.

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How to Serve It

• Best Pairings: Steamed rice, buttery rotis, or jowar/bajra bhakris for an authentic touch.
• Sides That Work: Cool it down with a cucumber-tomato raita or kachumber salad.

Got Leftovers?

• Fridge Life: Store leftover curry in an airtight container for up to 3 days.
• Reheating Tip: Heat gently on the stove with a splash of water if it’s too thick.

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Chicken Kolhapuri isn’t just a meal—it’s an experience. The spices, the aroma, the heat—it’ll leave you and your guests wanting seconds. So, pull out your spice grinder and get ready. Your taste buds are in for a treat. Enjoy!

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