Chicken Kolhapuri

2 years ago

Kolhapuri Chicken is one of the spicy, well-known, and mouth-watering recipes from Maharashtra. It’s a medley of Chicken cooked in roasted spices paste, served with traditional bread jawari bhakri and koshambir.

Nutritional Advantages of Chicken Kolhapuri

  • Chicken is the good source of lean Protein and amino acid..
  • Provides vital minerals and Vitamin B12

Region: Maharashtra/Konkan

Nature: Main Course/Curry

Cuisine: Indian

Prep Time: 20 min

Cook Time: 50 min

Total Time: 1 hr 10 min

Serves: 04

Main Ingredients:




500 gm

Chilli powder

2 tbsp


2 tbsp

Ginger Garlic Paste

4 tbsp

Cumin Seeds

1 tbsp

Coriander Seeds

3 tbsp

Fenugreek Seeds (Methi Dana)

3 tbsp

Poppy Seeds

2 tbsp

Sesame Seeds

1 tbsp

Desiccated Coconut

100 gm


4-5 no

Green cardamom

4-5 no

Black peppercorns

8-10 no

Cinnamon sticks


Fried Onions

200 gm

Asafoetida (Hing)

A pinch

Red whole chilies, fried

5-6 no


2 no

Lemon juice

2 tbsp

Fresh Cilantro

for garnish

Main Methods:

  1. Wash the chicken in running water thoroughly.

  2. Dry Chicken with the help of a clean kitchen towel.

  3. Marinate the chicken with 1 tbsp chili powder, 1 tbsp turmeric powder, 2 tbsp ginger garlic pastes.

  4. Cover and Leave for 30-45 minutes.

  5. Take a heavy bottom pan for roasting masala.

  6. Roast the all one at a time cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, sesame seeds, t, cloves, green cardamom, black pepper, and cinnamon.

  7. At last lightly roast coconut powder on a very low heat to avoid fast browning. You can add half a teaspoon of turmeric also at this point for color and aroma.

  8. Make sure all spices were not over-roasted or burnt

  9. In a grinder, add fried onions and all the roasted spices. Make a smooth paste with some little water.

  10. In a pan heat oil, add the rest of the ginger-garlic paste, let it sauté for a while.

  11. add asafoetida, dry red chilies, 1 tbsp turmeric powder.

  12. add tomato puree or chopped tomatoes. your choice, I'm using puree for smooth gravy. Cook it until oil separates.

  13. Then add the grounded paste.

  14. Sauté for some time and add chicken.

  15. Sauté for another 2 minutes, then add water and cook on a slow flame till chicken is cooked.

  16. Add lemon juice and cilantro almost at the end.

  17. adding cilantro could be skiped , but I like it so I'm adding some extra to my food, it adds both colors and flavors to the dish.

  18. Garnish with coriander and fried dry chilies.

  19. Served hot with jawari ki bhakri and traditional koshambir for authentic flavors.

  20. NOTES:

  21. This dish could be both dry and with gravy. Add extra water while cooking for the gravy or cook on low heat without water for dry chicken Kolhapuri.

  22. Chicken releases its water and helps the chicken to cook in its own juices, so avoid adding too much water.

  23. This recipe also be prepared with chicken drumsticks instead of whole chicken.

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