Craving a flavorful chicken dish with a hint of coconut? Then Kolhapuri Chicken is just what you need! This spicy and tangy chicken curry, a popular dish from Maharashtra, is a regular at my dinner table. What makes Chicken Kolhapuri special is its vibrant red color and, most importantly, its fiery and bold flavor. Like Chicken Kolhapuri, Mutton Kolhapuri, Kolhapuri Egg, and Kolhapuri Veg are also very popular.
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Before we dive into the recipe, let's talk a little about Kolhapur
Kolhapur, a city in Maharashtra, serves as the headquarters of the Kolhapur district. It's known for its religious significance and its history as a princely state ruled by the Bhosle Chatrapati dynasty. Legend has it that the city was named after the demon Kolhasur.
Kolhapur's cuisine is rich and distinctive, lending its name to many local ingredients like Kolhapuri Chilli, Kolhapuri Spice or Masala, Kolhapuri Gur (Jaggery), and even Kolhapuri Vail. And Yes, Kolhapuri Chappal!
You may please refer to Wikipedia for further details.
Kolhapuri Chicken
Kolhapuri Chicken, originating from Kolhapur in Maharashtra, is a well-known tangy chicken side dish. Kolhapuri Chicken is more than just a chicken curry; it's a celebrated and tangy chicken side dish, a culinary ambassador hailing specifically from the city of Kolhapur in Maharashtra. What sets this dish, and indeed all Kolhapuri dishes, apart from other Indian cuisines is the unmistakable presence of the Kolhapuri spice mix, or Kolhapuri Masala. This carefully crafted blend of spices, often a closely guarded family secret, is the key to unlocking the authentic and unforgettable taste of Kolhapuri Chicken. It is this unique masala that infuses the chicken with its characteristic heat, depth, and overall vibrant flavor profile, making it a true culinary gem.
However, if you enjoy a bit of spice, this dish is definitely for you!
I often make Kolhapuri chicken when my family gets together. I just love the zesty flavor of the spices and the wonderful smell of roasted coconut that fills the gravy. Plus, the recipe is surprisingly simple.
Kolhapuri Masala
The secret to authentic Kolhapuri chicken lies in the Kolhapuri Masala, the heart and soul of the dish. This vibrant spice blend is what truly defines its unique character. To craft this essential element, you'll need a carefully curated selection of whole spices, each contributing its own distinct note to the overall harmony. Alongside these spices, you'll also need grated coconut – fresh, if you can find it, or desiccated coconut as a convenient alternative. The key is to coax out the nutty depth through careful roasting, which adds another dimension to the final masala. The preparation is simple: all the ingredients are ground together, traditionally using a mortar and pestle for the most authentic texture, though a spice grinder or food processor works just as well. The result is a fragrant and potent masala, ready to transform ordinary chicken into a truly extraordinary culinary experience."
Recipe Card
Kolhapuri Chicken
Ingredients
- 1 kg Chicken with bone, curry-cut
For Marination:
- 200 g 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
Other:
- 5 tbsp. Oil
- Salt to taste
Instructions
- 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.
Notes
- 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.
Nutrition
Pairing Kolhapuri Murg
Related Recipes from Debjanir Rannaghar
- Bengali Mutton Stew with Veggies in a pressure cooker (also known as Shobji diye Mangshor Jhol)
- Bangladeshi Chicken Roast (also known as Biyebarir Chicken Roast ) বাংলাদেশী বিয়েবাড়ির চিকেন রোস্ট
- Mutton Ghee Roast (also known as Mangalorean delicacy, Mutton Ghee Roast)
- Instant Chicken Pulao Recipe (also 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)
- 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 dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Here's the Kolhapuri Chicken Curry Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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