Kolhapuri Chicken, is a popular regional Indian recipe from Kolhapur, Maharashtra. This cuisine is famous for generously using a concoction of Indian spices and coconut in its recipes. This beautiful mixture forms the core ingredient and lends a pungent and aromatic spicy flavour to the Kolhapuri cuisine.
Kolhapuri Chicken is a delicious fare of this cuisine which is tangy and hot on the palate. So try making this recipe for a ride into the world of spice and everything nice! 😉
1kg chicken, medium cut
2 large onions, finely sliced
10 cloves of garlic
1/4 cup desiccated coconut
20 dry red chillies
1/2 cup coriander seeds
1/2 tsp fennel seeds
1/2 tsp black peppercorns
1/2 tbsp cumin seeds
1/4 tsp fenugreek seeds
1 tsp sesame seeds
1 tsp poppy seeds
1 small cinnamon stick
2 tsp salt
2 tsp turmeric powder
2 tbsp tamarind pulp
5 large tomatoes, finely chopped
2 tbsp ginger-garlic paste
2 tbsp lemon juice
4 tbsp yogurt
1 tsp garam masala powder
6 tbsp oil
Chopped coriander for garnish
Step 1: Marinate the chicken with ginger-garlic paste, yogurt, lemon juice, 1 tsp salt, and 1 tsp turmeric powder for about 30 minutes. Set aside.
Step 2: Prepare the Kolhapuri masala. For this, dry roast the sliced onions and garlic with few drops of oil in a non-stick pan for 5 minutes, till the onions and garlic change their colour. Remove from the heat in a large bowl for masala.
Step 3: Next, dry roast the desiccated coconut for 5 minutes; the coconut should change colour to golden-brown. Empty into the large bowl.
Step 4: Then dry roast the coriander seeds for 5 minutes till they change colour and release their aroma. Empty into the large bowl.
Step 5: Next dry roast the fennel seeds, black peppercorns, cumin seeds, and fenugreek seeds for 2 minutes. Into that, add the sesame seeds, poppy seeds, and cinnamon stick and dry roast for another 2 minutes. Remove from heat into the large bowl.
Step 6: Allow all the above ingredients to cool for about 20 minutes. Now, grind these dry roasted ingredients with tamarind pulp, 1 tsp salt, and 1 tsp turmeric powder and 1/2 cup water to a fine paste. Your Kolhapuri masala is ready.
Step 7: Heat the oil in a large karahi. Add the Kolhapuri masala and garam masala powder and stir for 5 minutes till they are well incorporated.
Step 8: Add the chopped tomatoes and mix well. Pour 1/4 cup water, cover and cook for 10 minutes on low heat. At this point, the tomatoes should soften and the oil should begin to separate.
Step 9: Increase the heat to high and add the marinated chicken to the karahi. Mix well. Lower the heat, cover, and cook for 20-30 minutes.
Step 10: Stir in-between so that the chicken does not stick to the bottom of the karahi. Check for doneness of the chicken. At this point, check and adjust the seasoning.
Step 11: Pour about 1 cup water and allow it to simmer for 10 minutes till you get a slightly thick, gravy-like consistency. Garnish with chopped coriander and serve hot with plain boiled rice!