Kolhapuri chicken is made by cooking preboiled chicken pieces in a spicy and thick gravy. The chicken pieces are parboiled in water with only salt and turmeric and put into the masala gravy, which consists of freshly made Kolhapuri masala as well as garlic, onion, and tomato with some powdered spices. The Kolhapuri masala is prepared by dry roasting the entire variety of whole spices which include cumin seeds, fennel seeds, javitri, green and black cardamoms, cloves, and cinnamon along with the addition of taste and flavor. The overall method of making Kolhapuri chicken at home is very easy, as shown in my uncomplicated recipe.
KEY TAKEAWAYS
- Kolhapuri chicken is a popular spicy Maharashtrian dish loved across India for its bold and rich flavors.
- Serve it with steamed rice, chapati, or bhakri for a hearty and complete meal.
- Kolhapuri chicken has a fiery, aromatic, slightly nutty, and earthy taste with tender and juicy chicken pieces.
- Other similar recipes are chicken curry, Chettinad chicken, Andhra chicken curry, and spicy chicken masala.
The Ingredients:
To prepare the chicken:
- 1 kg chicken (large pieces with bones)
- ½ tsp salt
- ¼ tsp turmeric powder
- Water as required
To make the Kolhapuri masala:
- 5 pieces Kashmiri dry red chilies
- 1 piece javitri
- 2 pieces black cardamoms
- 4 pieces green cardamoms
- 5 pieces cloves
- 10 pieces black peppercorns
- 1 piece cinnamon (1 inch in size)
- 2 pieces bay leaves (small)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ¼ tsp fennel seeds
- 1 tbsp white sesame seeds (til)
- 1 tsp poppy seeds
To make the gravy:
- 3 tbsp cooking oil
- 2 tbsp ginger garlic paste
- 5 pieces onions (medium size, finely chopped)
- 5 pieces tomatoes (medium size, pureed)
- 1 tsp salt
- ½ tsp turmeric powder
- ½ tsp red chili powder
- Coriander leaves (a handful, finely chopped)
- Ginger julienne (optional)
I learned this recipe from one of my aunts whom I visited one weekend. One day she cooked it up for lunch, and the taste and flavor appealed to everyone, especially me, very much. When she explained the recipe as I had asked her for it, I documented everything in my special meal notebook, which I use for important occasions.
The following weekend I created the meal to test its flavor. The dish reached its perfect execution with a deep and rich taste. The dish came out very nicely, and my husband said it was as good as her grandmother used to make. My two sons loved the taste and the soft chicken pieces and finished their meal quickly. I thanked my aunt very much for sharing the recipe with me.
How to Make Kolhapuri Chicken? (Step by Step Guide with Images)
Step 1: Take 1 kg of chicken. Wash and make cuts on the leg pieces. Boil it in water for 5 minutes with ½ tsp of salt and ¼ tsp of turmeric powder. Remove the scum.
Step 2: Finely chop 5 medium sized onions and make a smooth puree of 5 medium sized tomatoes.
Step 3: Dry roast 5 pieces of Kashmiri dry red chilies, 1 piece of javitri, 2 pieces of black cardamoms, 4 pieces of green cardamoms, 5 pieces of cloves, 10 pieces of black peppercorns, 1 piece of cinnamon (1 inch in size), 2 pieces of bay leaves (small), 1 tsp of cumin seeds, 1 tsp of coriander seeds, and ¼ tsp of fennel seeds until they change color slightly. Add 1 tbsp of white sesame seeds (til).
Step 4: Switch off the flame after 30 seconds and add 1 tsp of poppy seeds. Make a fine powder when cool.
Step 5: Fry chopped onions in 3 tbsp cooking oil on a high flame. Add 2 tbsp of ginger garlic paste. Then add the tomato puree along with 1 tsp of salt.
Step 6: Mix ½ tsp of turmeric powder and ½ tsp of red chili powder. Add the Kolhapuri masala powder. Mix and add 2 tbsp of the chicken stock.
Step 7: Add boiled chicken and mix with the masala nicely. Add more chicken stock.
Step 8: Bring it to a boil on a high flame. Cover it, reduce the flame, and cook for 15 minutes more.
Step 9: Add a handful of finely chopped coriander leaves and ginger julienne (optional). Mix and transfer it to a serving bowl.
Step 10: Your tasty and spicy homemade Kolhapuri chicken is ready.
Recipe Card
Kolhapuri Chicken
Ingredients
To prepare the chicken:
- 1 kg chicken large pieces with bones
- ½ tsp salt
- ¼ tsp turmeric powder
- Water as required
To make the Kolhapuri masala:
- 5 pieces Kashmiri dry red chilies
- 1 piece javitri
- 2 pieces black cardamoms
- 4 pieces green cardamoms
- 5 pieces cloves
- 10 pieces black peppercorns
- 1 piece cinnamon 1 inch in size
- 2 pieces bay leaves small
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ¼ tsp fennel seeds
- 1 tbsp white sesame seeds til
- 1 tsp poppy seeds
To make the gravy:
- 3 tbsp cooking oil
- 2 tbsp ginger garlic paste
- 5 pieces onions medium size, finely chopped
- 5 pieces tomatoes medium size, pureed
- 1 tsp salt
- ½ tsp turmeric powder
- ½ tsp red chili powder
- Coriander leaves a handful, finely chopped
- Ginger julienne optional
Instructions
- Take 1 kg of chicken. Wash and make cuts on the leg pieces. Boil it in water for 5 minutes with ½ tsp of salt and ¼ tsp of turmeric powder. Remove the scum.
- Finely chop 5 medium sized onions and make a smooth puree of 5 medium sized tomatoes.
- Dry roast 5 pieces of Kashmiri dry red chilies, 1 piece of javitri, 2 pieces of black cardamoms, 4 pieces of green cardamoms, 5 pieces of cloves, 10 pieces of black peppercorns, 1 piece of cinnamon (1 inch in size), 2 pieces of bay leaves (small), 1 tsp of cumin seeds, 1 tsp of coriander seeds, and ¼ tsp of fennel seeds till they change color slightly. Add 1 tbsp of white sesame seeds (til).
- Switch off the flame after 30 seconds and add 1 tsp of poppy seeds. Make a fine powder when cool.
- Fry chopped onions in 3 tbsp cooking oil on a high flame. Add 2 tbsp of ginger garlic paste. Then the tomato puree along with 1 tsp of salt.
- Mix ½ tsp of turmeric powder and ½ tsp of red chili powder. Add the Kolhapuri masala powder. Mix and add 2 tbsp of the chicken stock.
- Add boiled chicken and mix with the masala nicely. Add more chicken stock.
- Bring it to a boil on a high flame. Cover it, reduce the flame and cook for 15 minutes more.
- Add a handful of finely chopped coriander leaves and ginger julienne (optional). Mix and transfer it to a serving bowl.
- Your tasty and spicy homemade Kolhapuri chicken is ready.
