Kolhapuri Chicken
Bone-in chicken cooked in the fiery Kolhapuri masala — a wet paste of roasted coconut, dried red chillies, kalpasi (stone flower), and warming spices. The dish is characteristically bold and deeply coloured with a layered heat that builds slowly, made with coconut oil for an authentic West Maharashtra flavour.
Cuisines
Kolhapuri
Best for
Lunch
Dinner
Build a full meal around Kolhapuri Chicken
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
500 grams | Chicken , cut into pieces |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
2 | Onion , finely chopped |
|
1 | Tomato , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 tablespoons | Kolhapuri masala |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 cup | Coconut Milk , thick |
|
1 cup | Water |
|
— | Salt , to taste |
|
2 | Green Chili , slit |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a pan over medium heat and add mustard seeds and cumin seeds.
- 2 Once they splutter, add the chopped onions and sauté until golden brown.
- 3 Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- 4 Add the chopped tomato and cook until it turns soft.
- 5 Stir in the Kolhapuri masala, turmeric powder, and red chili powder. Cook for 2-3 minutes.
- 6 Add the chicken pieces and mix well to coat them with the spices.
- 7 Pour in the coconut milk and water, and add salt to taste.
- 8 Add the slit green chilies and bring the mixture to a boil.
- 9 Reduce the heat to low, cover, and simmer for 20-25 minutes or until the chicken is cooked through and tender.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic flavor, prepare your own Kolhapuri masala by roasting and grinding spices like dry red chilies, coriander seeds, and cloves.