Kolhapuri Chicken Recipe

Indian gravies are a treat for all spice-loving souls. Add to that marinated chunks of chicken and you’ve got yourself heaven on a platter! One such heavenly chicken dish is the Kolhapuri chicken. As the name suggests, the dish has its roots in the Maharashtrian city of Kolhapur.

The recipe uses mild spices like cinnamon, pepper, and bay leaves in a tomato-onion puree, while the chicken is marinated in a zesty marinade made with chilli, garlic, turmeric, and yogurt. The final result is a thick and flavoursome gravy with chicken pieces that impart strong yet delicious spicy flavours. Follow this easy recipe to make some Kolhapuri chicken at home!

Feature Image: Maps Of India

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Kolhapuri Chicken Recipe

A delicious chicken gravy with marinated chicken pieces.

Votes: 4
Rating: 4.25
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Rate this recipe!

Course

Main Dish, Meat

Cuisine

Indian, Maharastra

Prep Time

30 minutes

Cook Time

60 minutes

Servings

MetricUS Imperial

Ingredients

For the marination

• 1 kg Chicken
• 2/3 cup yoghurt
• 1 tsp Turmeric powder
• 2 tsp Red chilli
• 1 tsp garlic paste
• salt to taste
• 1 tsp lime juice

For the Kolhapur masala

• 2 tsp corn or peanut oil
• 1 Bay Leaf
• 2 cinnamon sticks
• 6 Cloves
• tsp ½crushed black pepper
• 2 medium onions chopped
• 2 tsp Grated coconut
• 1 large tomato chopped

For the main preparation

• 2 tsp Oil
• 1 tsp coriander leaves

Course Main Dish, Meat Cuisine Indian, Maharastra Prep Time 30 minutes Cook Time 60 minutes Servings MetricUS Imperial Ingredients For the marination 1 kg Chicken 2/3 cup yoghurt 1 tsp Turmeric powder 2 tsp Red chilli 1 tsp garlic paste salt to taste 1 tsp lime juice For the Kolhapur masala 2 tsp corn or peanut oil 1 Bay Leaf 2 cinnamon sticks 6 Cloves tsp ½crushed black pepper 2 medium onions chopped 2 tsp Grated coconut 1 large tomato chopped For the main preparation 2 tsp Oil 1 tsp coriander leaves

Votes: 4 Rating: 4.25 You: Rate this recipe!

Instructions

For the marinade

1. Mix turmeric powder, red chilies, garlic paste, salt, and lime juice with curd to make the marinade.
2. Add the cut chicken pieces to the marinade and leave aside for half an hour.

For the Kolhapur masala

1. Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Sauté till onions turn translucent.
2. Add grated coconut and sauté till coconut color changes.
3. Add tomatoes and cook for 10 minutes.
4. Cool and puree the mix in a blender.

For the main preparation

1. Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire, stirring regularly.
2. Add the pureed paste and simmer on low flame for five minutes.
3. Garnish with coriander leaves.
4. Serve hot with rice.