Kolhapuri Chicken Recipe | How to make Spicy Chicken Kolhapuri

Kolhapuri Chicken is a rich, spicy and flavorful chicken made with freshly ground spices and grated coconut. The recipe is so simple to make but the outcome is so wonderful. This is my family's recent favorite chicken dish. We loved this chicken with some hot rice. But you can also serve it as an accompaniment for any of the indian breads such as naan, paratha, roti. I have seen kolhapuri chicken in many of the restaurants menu. I am happy that i tried this chicken recipe at home. Now i started exploring many of the dishes from kolhapuri cuisine.

Also check my other chicken gravy recipes,

• Chettinad Chicken Curry
• Nellai Chicken Curry
• Hyderabadi Chicken Gravy
• Madurai Kozhi Kuzhambu

Kolhapuri Chicken

Recipe Cuisine: North Indian | Recipe Category: Non Veg Gravy / Chicken Recipes
Prep Time: 10 mins | Cooking Time: 30 minutes | Serves: 3

Ingredients:

Chicken - 300 gms
Onion - 1 cup
Tomato - 1
Ginger garlic paste - 1 tsp
Curd - 1/4 cup
Turmeric - 1/2 tsp
Lemon juice - 1/3 tsp, optional
Salt - to taste

To roast and grind:

Coriander seeds - 5 tsp
Red chilli - 8 to 10
Cumin seeds - 1 tsp
Cinnamon - 1
Cloves - 5
Poppy seeds - 1 tsp (or Cashew nuts - 5)
Sesame seeds - 3 tsp
Black Pepper - 1/4 tsp
Cardamom - 3
Mace - 1 strand
Shahi jeera - 1/4 tsp
Coconut - 4 tblspn

Method:

In a pan, drizzle little oil and roast coriander seeds, cashew nuts, cinnamon stick, cardamom, cloves over low to medium flame. Once coriander seeds begin to change its color, add sesame seed, cumin seed and shah jeera. Add coconut and saute for 30 seconds and remove from flame. Transfer the spices into a mixer jar and grind it to a smooth paste.

In the same pan, add 2 tsp of oil and add in sliced onion. When onion becomes translucent, add in tomato. Saute till the tomato turns mushy and grind it to a smooth paste.

Now, clean the chicken and take it in a large mixing bowl. Add in ground spice paste and onion tomato paste, ginger garlic paste, turmeric powder, salt to taste. Combine everything together.

In a pan, heat little oil and add the marinated chicken and saute for 2 to 3 minutes. Add little curd and water. Cover and cook over medium flame until the chicken is cooked.

Once chicken gets cooked, garnish with coriander leaves. Serve with rice, roti, naan.

Note:

• For more servings, adjust onion and tomato.
• If you don't have poppy seeds, replace them with cashew nuts.

Pictorial:

Keep all your ingredients ready

In a pan, drizzle little oil and roast coriander seeds, cashew nuts, cinnamon stick, cardamom, cloves over low to medium flame.

Once coriander seeds begin to change its color, add sesame seed, cumin seed and shah jeera.

Add coconut and saute for 30 seconds and remove from flame.

Transfer the spices into a mixer jar and grind it to a smooth paste.

In the same pan, add 2 tsp of oil and add in sliced onion.

When onion becomes translucent, add in tomato.

Saute till the tomato turns mushy and let it cool for some time.

Meanwhile, clean the chicken and take it in a large mixing bowl. Add in ground spice paste.

Add ginger garlic paste

Add 1/2 teaspoon of turmeric powder

and some salt to taste

Now, grind the cooled onion, tomato paste a smooth paste

And add the onion tomato paste to the chicken marination

Let it sit for 5 to 10 minutes

Heat little oil in a pan

Add the marinated chicken and saute for 2 to 3 minutes

And add 1/4 cup of curd to it

Stir well and cook for 2 minutes

Now, add enough water

Cover and cook over medium flame until the chicken is done

Once chicken gets cooked, garnish with coriander leaves

Serve!