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
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 seeds |
| 1 teaspoon | cumin seeds |
| 2 | onions, 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 |
| 1 cup | water |
| — | salt to taste |
| 2 | green chilies, slit |
| 2 tablespoons | fresh coriander leaves, 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.