Chicken Kolhapuri Recipe (Kolhapuri Chicken Curry) (2024)

Chicken Kolhapuri recipe with step by step photos and a video recipe. Chicken Kolhapuri (or Kolhapuri Chicken) is a spicy Maharashtrian chicken curry from the city of Kolhapur in Maharashtra, India. The chicken is cooked in onion-tomato gravy spiced with freshly ground Kolhapuri masala. This spicy chicken curry is loaded with all the delectable flavors of Kolhapuri cuisine. Serve it with Roti, Bhakri, or Steamed rice.

This chicken kolhapuri recipe is from Kolhapuri cuisine, famous for its spicy and flavorful non-vegetarian dishes. The specialty of Kolhapuri cuisine is the use of freshly ground Kolhapuri masala, dry coconut, Kolhapuri lavangi mirchi (chilies), and Kolhapuri Kanda Lasun masala (Kolhapuri Chutney) in their curries.

Kolhapuri cuisine is also well known for its soup-like chicken and mutton curries called Tambda Rassa and Pandhara Rassa. Similar Maharashtrian chicken recipes that you may like are Maharashtrian Chicken Sukka, Malvani Chicken Curry, and Kolhapuri Chicken Sukka.

About this recipe

This Maharashtrian chicken curry is made with marinated chicken cooked in onion-tomato-based gravy spiced up with freshly ground Kolhapuri masala. The tempering of red chilies added at the end makes this spicy chicken curry unique & authentic.

Homemade Kolhapuri Chicken Masala - Every family has their recipes to make Kolhapuri masala. It is so flavorful and easy to prepare. I have shared the recipe in the post. This Kolhapuri masala recipe is surely a keeper. You can add it to any other non-vegetarian recipes like Mutton Kolhapuri or Tambda Rassa.

You can serve this spicy Kolhapuri chicken curry with Roti, or Steamed Rice. It pairs up beautifully with tandalache bhakri or jwarichi bhakri.

You may also like these other popular chicken recipes from this website:

• Maharashtrian Chicken Sukka
• Malvani Chicken Curry
• Kolhapuri Chicken Sukka
• Chicken 65
• Chilli chicken
• Dhaba Style Chicken Curry
• Hyderabadi Chicken Masala

Ingredients and Substitutions

• Chicken - I have used bone-in chicken. It makes the curry flavorful. You can substitute it with boneless chicken.
• Lemon juice - Gives a fresh tangy flavor to the curry. Substitute it with 1 teaspoon of vinegar.
• Salt
• Ginger-garlic paste
• For Kolhapuri Masala - coriander seeds, cumin, fennel, cloves, star anise, black peppercorns, cinnamon, black stone flower (optional), mace, black cardamom, green cardamoms, and nutmeg. If you do not have all the whole spices then substitute it with 2-3 teaspoon of Kolhapuri Kanda Lasun masala (also known as Kolhapuri Chutney) and 1 teaspoon of garam masala powder. You can easily purchase Kanda Lasun masala online.
• Byadagi or Kashmiri red chilies - To make authentic chicken Kolhapuri, Kolhapuri lavangi chilies are used. They are spicy and are not easily available. To substitute, use Byadagi or Kashmiri red chilies. Both the red chilies are not too spicy and give a bright red color to the curry. I have used Byadagi red chilies for this recipe.
• Onion & garlic - Basics of Indian cuisine. I have used red onions for this recipe. You can use yellow onions too. Also, I have used fresh garlic. You can substitute it with store-bought garlic paste.
• Tomato - I have used fresh tomato for this recipe. You can substitute it with canned tomatoes or use tomato paste.
• Dry coconut - You can substitute it with fresh coconut.
• Sesame seeds - Helps to thicken the gravy. Substitute it with cashews.
• Poppy seeds - Skip if not available.
• Turmeric powder
• Oil - You can use any neutral flavor cooking oil for this recipe.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

Step by step instructions with photos

Preparations

• To marinate the chicken - In a mixing bowl, combine chicken, salt, lemon juice, and ginger-garlic paste. Marinate for 30 minutes.

  

Making Kolhapuri Masala

• Heat a heavy bottom pan over low-medium heat. Add 7-8 Byadagi or Kashmiri red chilies. Dry roast red chilies until aromatic and crisp. Keep it aside on a plate.
• Next, to the same pan, add coriander seeds, cumin, fennel, cloves, star anise, cinnamon, black stone flower (optional), mace, black peppercorns, black cardamom, green cardamoms, and a small piece of nutmeg. Dry roast until aromatic. Remove and keep it aside on the same plate.
• Heat 2 teaspoon of oil in the pan over medium heat. Add onion and sauté until translucent.
• Next, add garlic and sauté until the onions are golden.

  

• Add coconut and sauté until golden.
• Finally, add sesame seeds and poppy seeds. Cook until sesame seeds are lightly golden. Remove and transfer it to the same plate.

  

• Let all the roasted ingredients cool down completely. Transfer all the roasted ingredients to a mixer/grinder jar. Add turmeric powder and little water. Grind it to a thick paste.

  

• Homemade Kolhapuri masala is ready.

For Kolhapuri Chicken Curry

• Heat 2-3 teaspoon of oil in a deep bottom pan over medium heat.
• Add bay leaves and onion. Sauté until onions are golden.
• Add tomato and sauté until tomatoes are soft.
• Next, add the prepared kolhapuri masala.

  

• Cook stirring continuously until the masala starts to leave oil from the sides. It may take around 10 minutes.
• Add marinated chicken. Combine and cook for 5 minutes or until masala starts to leave oil from the sides.

  

• Add 3 cups of hot water and combine.
• Add salt. Be careful while adding salt, we have already added salt while marinating the chicken.
• Cover and cook for 15 minutes on low heat or until the chicken is cooked. Stir it in between as required.
• After 15 minutes, the oil will float on the surface of the gravy. This is an indication that the masala is cooked well.

  

For the tempering (optional step)

• Heat 2-3 tablespoon oil in a small tempering pan over medium-low heat.
• Add 2 dried red chilies, stir and cook until the chilies are crisp. Remove from heat and add it to the chicken curry.
• Finally, add coriander leaves. Kolhapuri chicken curry is ready to serve.
• Serve chicken curry with steamed rice or roti/bhakri.

Tips to make Best Chicken Kolhapuri

• Marinating the chicken keeps the chicken tender and juicy during the cooking process. Also, enhances the flavor. Do marinate the chicken for at least an hour.
• Dry roast all the ingredients on low to medium heat. Make sure to stir them often so that they get roasted evenly and to avoid burning of spices.
• Deseed the dried red chilies to reduce the spiciness.
• You can substitute Kolhapuri masala with 2-3 teaspoon store-bought Kolhapuri Kanda Lasun masala (also known as Kolhapuri Chutney) and 1 teaspoon of garam masala powder. Or add 2 teaspoon of Goda Masala.
• The Kolhapuri masala is going to spice up this dish. The recipe I shared here will give you a mildly spicy chicken curry.

Storage suggestion

To store the chicken gravy

• Always store the leftovers within 2 hours of cooking.
• Let the chicken gravy cool down completely. Put it in an airtight container & freeze it. Better to do it in small batches.
• When needed take out the batch you are ready to consume. Thaw it on the counter for 1-2 hours. You can also thaw it overnight in the refrigerator. Reheat it until piping hot & serve.
• Once you thaw it, use the entire batch. Avoid refreezing it.
• Consume it within a week.

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