How to Make Spicy Chicken Kolhapuri / Restaurant Style Chicken Kolhapuri Recipe / Kolhapuri Chicken Masala Recipe / Kolhapuri Chicken Recipe / Kolhapuri Chicken Curry.
Originated in Kolhapuri, Mharashtra, Chicken Kolhapuri is a very aromatic and spicy chicken curry. Chicken Kolhapuri is a very popular dish which goes well with chapathi, roti and with plain steamed rice. In restaurants we can find kolhapuri dishes like chicken kolhapuri, mutton kolhapuri, paneer kolhapuri etc.
Its taste comes from the roasted and freshly ground spices. Key ingredients used in this masala are spices, dry coconut, poppy seeds and sesame seeds. This ground mixture gives the curry aromatic and delicious flavour.
Ingredients for Chicken Kolhapuri:
Chicken – 1 kg
Oil – ½ cup
Asafoetida / hing – a pinch
Dry red chillies – 4
Tomato – 2 small, chopped
Lemon juice – 1 ½ tbsp.
Coriander leaves – ¼ cup.
Kashmiri Red chilli powder – 2 tbsp.
Turmeric powder – 2 tsp.
Homemade Ginger Garlic Paste – 2 tbsp.
For Chicken Kolhapuri Masala Paste:
Onion – 1 large (deep fried into brown colour)
Fenugreek seeds – 1 tsp.
Poppy seeds – 2 ½ tsp.
Sesame seeds – 1 ¼ tsp.
Cumin seeds – 1 tbsp.
Coriander seeds – 3 tbsp.
Desiccated Coconut – 2 tbsp.
Cloves – 4
Peppercorns – 4
Green cardamoms – 3
Cinnamon – 2″ piece.
How to Make Kolhapuri Chicken:
Cut the chicken in to medium size pieces and clean it. Let us marinate Chicken. Take all the ingredients under ‘For Marinade’ in a bowl and give it a mix. Marinate the chicken pieces in this masala for around 1 to 2 hours.
In a pan add little oil and fry the onion till it turns to brown. Remove it and keep aside. In the same pan and add fenugreek seeds, poppy seeds, sesame seeds, desiccated coconut, cloves, peppercorns, cardamoms, cinnamon, cumin seeds and coriander seeds. Dry roast all these spices till they release the aroma. Grind the roasted spices along with fried onion into a fine paste. Add very little water if needed.
Heat oil in a non-stick pan and add hing. Add dry red chillies and sauté it just for a couple of seconds. Next add the homemade ginger garlic paste. Add tomatoes and sauté till it becomes pulpy. Now the ground masala paste and sauté till it releases oil. Add the marinated chicken and sauté for a while. Add little water and give it a mix. Check the taste and add the required ones. Cover and cook on low-medium flame till the chicken is completely done. Once the chicken is cooked, uncover and cook on high flame so that the extra water evaporates and you get the desired consistency. Switch off the stove. Add lemon juice and garnish with coriander leaves. Serve hot with Chapathi, Roti, Plain Bread, steamed Rice.
My Recipe Notes on Restaurant Style Chicken Kolhapuri:
1. Adjust the spices according to your taste buds.
2. To avoid odor of chicken wash it with few drops of Vinegar or lemon juice.
3. Use Non-Stick pan preferably for cooking this.
4. Be careful while adding salt. We have already added salt for marinating!
Happy Cooking.. Cheers.. Seena.
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ചിക്കൻ കോലാപുരി റെസിപ്പി.
Learn how to make Kolhapuri Chicken easily at home. In this Chicken Kolhapuri recipe, we make Kolhapuri Masala first and then the Kolhapuri Chicken Gravy.