Kolhapuri Chicken is a spicy and tangy Chicken side, I make quite often at home, whenever I crave the taste of coconut in my chicken gravy. Chicken Kolhapuri is certainly one of the famous dishes from the state of Maharashtra. This Chicken Curry is characterized by the red-hot color and above all the spicy taste and texture. Mutton Kolhapuri or Kolhapuri Egg or Veg Kolhapuri apart from Kolhapuri Chicken are equally famous.
Little bit about Kolhapur before going further with the recipe of Kolhapuri Chicken:
A city from Maharashtra; Kolhapur is the headquarter of Kolhapur district as well. The city is famous for its religious account as well as was one of the princely states ruled by Bhosle Chatrapati. As far as mythological detail goes, the city got the name from the demon Kolhasur.
The cuisine is rich and several items are named by the city itself which include Kolhapuri Chilli, Kolhapuri Spice or Masala, Kolhapuri Gur (Jaggery), and even Kolhapuri Vail.
You may please refer to Wikipedia for further details.
Kolhapuri Chicken is a famous tangy Chicken side dish from the state of Maharastra and to be specific from Kolhapur.
This dish or any Kolhapuri dish is characterized by the use of Kolhapuri spice mix or Kolhapuri Masala. This dish, however, is perfect for those who can handle spices gracefully.
I often prepare Kolhapuri chicken for small family gatherings. I love the tangy taste of the spices and the typical aroma of roasted Coconut in the gravy of Kolhapuri Chicken. Moreover, the recipe actually is quite easy.
To make the Kolhapuri Masala you need a few spices along with grated coconut or desiccated coconut. The spice mix is prepared by grinding everything together. Some people prefer to use Kolhapuri Chutney while making the spice paste which is, however, not available in Kolkata. Yogurt or curd is optional however, I use it to tenderize the chicken, Moreover, it gives an amazing flavor to the dish.Print
Kolhapuri Chicken or any Kolhapuri dish is characterized by the use of Kolhapuri spice mix or Kolhapuri Masala. This dish, however, is perfect for those who can handle spices gracefully.
- Prep Time: 8 hours
- Cook Time: 30 mins
- Total Time: 8 hours 30 mins
- Yield: 6 People 1x
- Category: Chicken
- Method: cooking
- Cuisine: Indian
- 1 kg Chicken with bone
- 200g Fresh Curd
- 1 Tsp. Ginger-Garlic paste
- 1 Tsp. Red Chili powder
- 1 Tsp. Turmeric powder
- 1 Tsp. Salt
- 1 Tbsp. Lemon Juice
To make Kolhapuri Masala:
- 2 Onions
- 1 Tomato
- 2 Tbsp. Grated coconut
- 2 Tsp. Ginger-Garlic paste
- 1 Tsp. Red chilli powder
- ½ Tsp. Turmeric powder
- 2 Bay leaf
- 2 pieces Cinnamon
- 6 Cloves
- ½ Tsp. Nutmeg Powder
- 1 Tbsp. Poppy Seed aka Khuskhus aka Posto
- 1 Tbsp. Sesame Seed
- ½ Tsp. Crushed black pepper
- 5 tbsp. Oil
- Salt to taste
- Prepare a marinade with turmeric powder, red chilies, garlic paste, salt and lime juice, and curd and add chicken pieces to the marinade and leave it for 1.5 hours. I prefer to marinate the chicken overnight.
- Dry roast bay leaf, cinnamon, cloves, crushed black pepper, poppy seed, sesame seed, and grated coconut.
- Sauté till nutty aroma comes out.
- Now heat 1 Tbsp. of Oil and fry chopped onion till those turn crispy.
- Now add chopped tomatoes to the mixture and cook it for 10 minutes in medium flame till oil separates out from the mixture.
- Cool the mixture and make a paste after adding the dry roasted spices.
- Heat oil in a pan and add marinated chicken to the pan and cook it on low flame for 30 minutes with regular stirring.
- Add Kolhapur Masala and mix properly.
- Cook for 8-10 minutes in low flame.
- You can garnish it with coriander leaves and can serve it with steamed rice.
- If available, use Kolhapuri chutney while making the spice paste.
- Yogurt or curd is completely optional, however, it helps in tenderizing the chicken. it also enhances the flavor.
- This dish calls for an overdose of chili, however, you need to adjust the hotness as per your requirements.
- I use vegetable oil. You can use mustard oil as well.
- Adjust the gravy based on requirements.
- Serving Size: 180g
- Calories: 520
- Sugar: 6.8g
- Sodium: 534mg
- Fat: 27.5g
- Saturated Fat: 11.3g
- Carbohydrates: 15.5g
- Fiber: 4.9g
- Protein: 51.9g
- Cholesterol: 130mg
Keywords: kolhapuri chicken recipe, kolhapur chicken, debjanir rannaghar
Recipes from Debjanir Rannaghar:
- Bangladeshi Chicken Roast (Also known as Biyebarir Chicken Roast)
- Bengali Mutton Stew with Veggies in a pressure cooker (also known as Shobji diye Mangshor Jhol)
- Mutton Ghee Roast (also known as Mangalorean Ghee Roast)
- Instant Chicken Pulao Recipe (alson known as Chicken Pulao in Pressure Cooker)
- Dak Bungalow Chicken Curry (Also known as Chicken Dak Bungalow)
- Dhaba Style Chicken Curry
- Joggi Barir Mangsho (also known as Biyebarir Mutton Curry)
- Aam Kasundi Murgi (Also known as Bengali Style Chicken in Mango Mustard Sauce)
- Kolkata style Chicken Bharta (Also known as Chicken Bhorta)
- Mangsher Ghughni (Also known as Yellow Pea Curry with Minced Mutton)
- Nalli Nihari (also known as Mutton Nihari)
- Bhat Bhaja (also known as Bengali Bhaja Bhat)
- Joggi Barir Mangsho (Also known as Biyebarir Mutton Curry)
- Kolkata Mutton Biryani (also known as Calcutta Biryani)
- Posto Mangsho (also known as Bengali Mutton Curry cooked with Poppy Seed Paste)
- Chicken Liver Pâté Recipe
- Chicken Kosha (also known as Bengali Kosha Murgir Mangsho)
- Mangsha Tarkari ( also known as Oriya Mutton Curry)
- Orange and Herb Roasted Chicken and Vegetables (Also known as Roast Chicken)
- Gota Moshlar Mangsho (Also known as Kata Moshlar Mangsho or Mutton cooked with whole spices)
- Phulkopi Aloo diye Chingri Kaliya (also known as Bengali Prawn Curry with Potato and Cauliflower)
- Panch Phoron Murgi | Bengali Chicken Curry with Panch Phoron
Have you tried the Kolhapuri Chicken from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe which you can share here on email@example.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.