Kolhapur, a city in Maharashtra, is famous for its bold and spicy cuisine, and Kolhapuri Chicken is one of its most iconic dishes. Unlike the creamy, mildly spiced Chicken Tikka Masala, this dish packs a punch with fiery red chillies, roasted coconut, and a rich, aromatic blend of whole spices. It has a deep orange-red gravy that looks just as inviting as its North Indian counterpart but with a distinctly smoky and nutty flavour.
What makes Kolhapuri Chicken unique is its Kolhapuri masala, a spice blend that includes dried coconut, sesame seeds, and poppy seeds, giving the dish a rich, slightly nutty depth. The use of whole spices, dry-roasted and freshly ground, enhances its complexity, while a generous amount of red chillies brings the signature heat. While traditionally fiery, the spice level can be adjusted to suit different tastes without losing its characteristic depth.
This dish is perfect for those who love bold Indian curries and want to explore regional specialities beyond the usual favourites. Serve it with jowar bhakri (sorghum flatbread) for an authentic touch, or enjoy it with steamed rice or naan. No matter how you serve it, Kolhapuri Chicken delivers a robust and unforgettable flavour that will make it a standout in your Indian cooking repertoire.
Ingredients
For the Kolhapuri Masala:
- 2 tablespoons dried coconut (grated)
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 4-5 dried red chillies
- 1 inch cinnamon stick
- 3-4 cloves
- 2-3 green cardamom pods
For the Curry:
- 500 gram chicken (cut into chunks)
- 2 tablespoons oil (mustard oil or vegetable oil)
- 1 large onion
- 1 tablespoon ginger-garlic paste
- 2 tomatoes
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chilli powder (for colour)
- 1 teaspoon garam masala
- salt (to taste)
- 1 cup water (or as needed)
- fresh coriander (optional, for garnish)
Instructions
Make the Kolhapuri Masala:
- Dry roast dried coconut, sesame seeds, and poppy seeds until golden brown. Remove and set aside.
- In the same pan, dry roast coriander seeds, cumin, fennel, dried red chillies, cinnamon, cloves, and cardamom until aromatic. Let everything cool, then grind into a fine powder.
Cook the Curry:
- Heat oil in a pan. Add onions and sauté until golden brown.
- Add ginger-garlic paste and cook until fragrant.
- Stir in the blended tomato puree and cook until the oil separates.
- Add turmeric, Kashmiri red chilli powder, and the prepared Kolhapuri masala. Cook for a minute.
Simmer the Chicken:
- Add chicken pieces and mix well to coat with the masala. Cook for 5 minutes.
- Pour in water, cover, and simmer for 15-20 minutes until the chicken is tender.
- Stir in garam masala, adjust seasoning, and cook for another 2 minutes.
Serve:
- Garnish with fresh coriander and serve hot with jowar bhakri, rice, or naan.
Nutritional Information
- Per serving
- Energy: 350 kcal / 1463 kJ
- Fat: 22 g
- Protein: 30 g
- Carbs: 10 g
