Kolhapuri Chicken

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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Kolhapuri Chicken is a fiery, flavorful dish hailing from the Kolhapur region in Maharashtra, India. Known for its rich spices and bold taste, it's a must-try for anyone who loves a bit of heat in their meals. Perfect for a cozy dinner or a special occasion, this recipe brings a touch of authenticity and spice to your kitchen.

Ingredients for Kolhapuri Chicken

Chicken: The star of the dish, providing a hearty base that absorbs the spices beautifully.

Oil: Used for sautéing, it helps in releasing the aromas of the spices.

Onions: Adds sweetness and depth to the curry, balancing the heat.

Ginger-garlic paste: Offers a pungent, flavorful base note that enhances the dish.

Tomatoes: Pureed to create a smooth sauce, adding acidity and thickness.

Coconut milk: Contributes a creamy texture and a hint of sweetness that offsets the spices.

Dry red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick: These spices are dry roasted and ground to form the base of the Kolhapuri masala, each adding unique flavors.

Garam masala: A blend that enhances the overall spice profile.

Salt: Essential for seasoning and bringing out all the flavors.

Fresh coriander leaves: Used as a garnish, offering a fresh, herbaceous finish.

Tips & Tricks

  • For an extra kick, you can add a few more dry red chilies.
  • Dry roasting the spices properly is crucial for developing their full flavor.
  • Adjust the thickness of the gravy by adding more or less coconut milk as per your preference.

Serving Suggestions

This Kolhapuri Chicken pairs wonderfully with steamed basmati rice or fluffy naan bread. For a complete meal, serve it alongside a simple cucumber raita to cool down the heat. A side of pickled onions can also add a nice tangy contrast to the dish.

Frequently Asked Questions

Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but bone-in chicken tends to add more flavor to the curry.
Is this dish very spicy?
The dish is quite spicy, but you can adjust the spice level by reducing the number of dry red chilies.
Can I make this dish in advance?
Absolutely! The flavors deepen over time, making it even more delicious the next day.

Kolhapuri Chicken Recipe Walkthrough

Start by heating a pan over medium heat. Add the dry red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick. Dry roast them until they release a fragrant aroma. Once done, let them cool and grind them into a fine powder. This spice mix will be the heart of your dish.

Next, in a large pot, heat some oil over medium heat. Toss in the chopped onions and sauté them until they turn golden brown. This will take about 5-7 minutes, and you'll notice a sweet aroma as they caramelize.

Add the ginger-garlic paste to the onions. Stir it all together for about a minute until the raw smell of the paste is gone. It's important not to rush this step as it builds the base flavor.

Now, pour in the pureed tomatoes. Cook this mixture until you see the oil start to separate from the tomatoes, which means they've cooked down nicely and intensified in flavor.

Stir in the previously prepared roasted spice powder. Let it cook for another minute, allowing the spices to bloom and infuse the tomato mixture.

Add your chicken pieces. Coat them well with the spice mixture, ensuring every piece is well covered. Cook the chicken for about 5 minutes, stirring occasionally, to let the flavors meld.

Pour in the coconut milk and bring the mixture to a gentle simmer. Cover the pot and let it cook until the chicken is tender and fully cooked through—this usually takes about 20 minutes.

Season the dish with salt to your liking. Finish by garnishing with fresh coriander leaves and serve hot.

Why You'll Love This Recipe

  • Aromatic spices create a depth of flavor that's truly unforgettable.
  • Easy to follow steps make it accessible for home cooks.
  • The use of coconut milk provides a creamy balance to the spices.
  • Perfect for those who enjoy a spicy kick in their meals.

Ingredients

2 lbs chicken, cut into pieces
2 tbsp oil
1 cup onions, finely chopped
1 tbsp ginger-garlic paste
2 tomatoes, pureed
1/2 cup coconut milk
10 dry red chilies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp black peppercorns
4 cloves
1-inch cinnamon stick
2 tbsp garam masala
Salt to taste
Fresh coriander leaves for garnish

Step-by-step Instructions

1. Heat a pan over medium heat and dry roast the dry red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick until fragrant. Allow to cool and grind to a fine powder.
2. In a large pot, heat oil over medium heat and add the chopped onions. Sauté until golden brown.
3. Add the ginger-garlic paste to the onions and stir for a minute until the raw aroma dissipates.
4. Add the pureed tomatoes and cook until the oil separates from the mixture.
5. Stir in the roasted spice powder and cook for another minute.
6. Add the chicken pieces and coat them well with the spice mixture. Cook for 5 minutes, stirring occasionally.
7. Pour in the coconut milk and bring the mixture to a gentle simmer. Cover and cook until the chicken is tender and fully cooked through, about 20 minutes.
8. Season with salt to taste, garnish with fresh coriander leaves, and serve hot.

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