Kolhapuri Chicken
KolhapuriChicken, a vibrant and deeply flavorful chicken curry. Originating from the heart of Maharashtra,India, Chicken Kolhapuri has undoubtedly earned its reputation as a culinarystar within the state.
Servings 6 People
Calories 520kcal
Cost Rs 250
Ingredients
- 1 kg Chicken with bone, curry-cut
For Marination:
- 200 g Fresh Curd
- 1 teaspoon Ginger-Garlic paste
- 1 teaspoon Red Chili powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 tablespoon Lemon Juice
To make Kolhapuri Masala:
- 2 Onions
- 1 Tomato
- 2 tablespoon Grated coconut
- 2 teaspoon Ginger-Garlic paste
- 1 teaspoon Red chilli powder
- ½ teaspoon Turmeric powder
- 2 Bay leaf
- 2 Cinnamon
- 6 Cloves
- ½ teaspoon Nutmeg Powder
- 1 tablespoon Poppy Seed aka Khuskhus aka Posto
- 1 tablespoon Sesame Seed
- ½ teaspoon Crushed black pepper
Other:
- 5 tablespoon Oil
- 1 teaspoon 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
Recipe Tips
- 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
Serving: 180g | Calories: 520kcal | Carbohydrates: 15.5g | Protein: 51.9g | Fat: 27.5g | Saturated Fat: 11.3g | Cholesterol: 130mg | Sodium: 534mg | Fiber: 4.9g | Sugar: 6.8g
