Home
/
Recipes
/
Kolhapuri Chicken | Authentic Spicy Chicken Recipe

Kolhapuri Chicken | Authentic Spicy Chicken Recipe

Name: Kolhapuri Chicken | Authentic Spicy Chicken Recipe
Prep time: 10 min
Cook time: PT30-35M
Total time: PT40-45M
Yield: 2-4
Cuisine: Maharashtrian
Ingredients: Chicken; dry coconut; stone flower

Be the first person to review

Spicy, bold and full of flavor, Kolhapuri Chicken is a classic Maharashtrian curry made with authentic vatan masala.

Prep Time: 10 minutes Cook Time: 30-35 minutes

Total Time 40-45 minutes

Servings: 2-4

Cuisine: Maharashtrian

Kolhapuri Chicken | Authentic Spicy Chicken Recipe Recipe - Ranveer Brar

Ingredients

For Vatan

2 tbsp Oil, तेल
3 tbsp Coriander seeds, धनिया की बीज
1 ½ tbsp Cumin seeds, जीरा
20-25 no. Dry Kashmiri Red Chillies, सूखी लाल मिर्च
1 tsp Poppy seeds, खसखस
¾ tbsp White Sesame seeds, सफेद तिल
¼ tsp Asafoetida, हींग
19-20 no. Black Peppercorns, काली मिर्च के दाने
3-4 no. Cloves, लौंग
5-6 no. Black Cardamom, बड़ी इलायची
10-12 no. Green Cardamom, हरी इलायची
1 tsp Stone flower, पत्थर फूल
1 ½ Mace, जावित्री
½ inch Nutmeg, जायफल
¼ tsp Dry Fenugreek leaves, कसूरी मेथी
Salt to taste, नमक स्वादअनुसार
2 tbsp Dry Coconut (sliced), सूखा नारियल
¼ no. Star Anise, चक्र फूल
¼ inch Cinnamon stick, दालचीनी

For Vatan

2 tbsp Ghee, घी
3-4 no. Garlic cloves, लहसुन
½ inch Ginger (peeled & roughly sliced), अदरक
2 ½ medium Onions (sliced), प्याज
Salt to taste, नमक स्वादअनुसार
1-2 no. Green Chillies (roughly torn), हरी मिर्च
2 medium Tomatoes (roughly diced), टमाटर
Salt to taste, नमक स्वादअनुसार
1-2 tbsp Tender Coriander Stems (roughly chopped), धनिया के डंठल

For Chicken Marination

1 kg Chicken (thigh & drumstick), चिकन
Salt to taste, नमक स्वादअनुसार
1 tsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

For Cooking Chicken

2-3 tbsp Ghee, घी
Marinated Chicken, मैरिनेटेड चिकन
Little water, पानी

For Kolhapuri Chicken

1-2 tbsp Ghee, घी
½ medium Onion (finely chopped), प्याज
Prepared Vatan, तैयार तैयार किए हुए पेस्ट
1 tbsp Ghee, घी
Cooked Chicken, पका हुआ चिकन
2-3 cups Hot Water, गर्म पानी
Salt to taste, नमक स्वादअनुसार
1 tsp Lemon juice, नींबू का रस

For Garnish

Lemon wedge, नींबू की फांक
Coriander sprig, धनिया पत्ता

Process

For Vatan

In a pan or handi, add oil, once it’s hot, add coriander seeds, cumin seeds, dry kashmiri red chillies, poppy seeds, white sesame seeds, asafoetida.
Black peppercorns, cloves, black cardamom, green cardamom, stone flower, mace, nutmeg, dry fenugreek leaves and roast for a minute.
Add salt to taste, dry coconut, star anise, cinnamon stick and roast again for 2-3 minutes on medium flames.
Transfer it into the bowl, add prepared vegetable mixture and give it a good mix.
Transfer the mixture into the mixer grinder jar and grind it into the smooth fine paste.
Keep it aside for further use.

For Vatan

In a handi, add ghee, once it’s hot, add garlic, ginger, onion, salt to taste and cook for 4-5 minutes until onion gets translucent in texture.
Add green chillies, tomatoes, salt to taste, tender coriander stems, give it a good mix, cover it with the lid and cook for 5-6 minutes until tomatoes get mushy in texture.
Transfer it into the bowl and keep it aside for further use.

For Chicken Marination

In a bowl, add chicken, salt to taste, degi red chilli powder, turmeric powder, ginger garlic paste and marinate well.
Keep it aside for further use.

For Cooking Chicken

In a pan, add ghee, once it’s hot, place marinated chicken pieces and cook for 2-3 minutes.
Flip the chicken on the other side, add little water, cover it with the lid and cook for another 4-5 minutes or until it’s half cooked.
Transfer it into the bowl or tray and leave it aside for further use.

For Kolhapuri Chicken

In the same handi, add ghee, once its hot, add onion and cook for 2-3 minutes,
Add prepared vatan, ghee and cook for a while until oil separates from the masala.
Now, add cooked chicken, hot water, salt to taste and let it simmer for 7-8 minutes or until it’s cooked.
Finish it with lemon juice and give it a good mix.
Transfer it into the serving dish and garnish it with lemon wedges and coriander sprig.
Serve hot with chapati, bhakri and steam rice.