Kolhapuri Chicken
An authentic non-vegetarian recipe from Maharashtra, India
Cook Time
50 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
800g Chicken (bone-in, curry cut)
250g Onions (finely sliced)
200g Tomatoes (chopped)
15g Ginger paste
15g Garlic paste
80g Coconut (fresh grated)
15g Kolhapuri masala (or garam masala)
8g Kashmiri red chilli powder
6g Coriander powder
3g Turmeric powder
15g Sesame seeds (white)
10g Poppy seeds (khus khus)
4piece Dried red chillies (Bedgi variety)
50ml Oil
20g Fresh coriander leaves
8g Salt
200ml Water
17 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Dry-roast the sesame seeds, poppy seeds, and dried red chillies in a pan over medium heat for 2–3 minutes until fragrant. Add the grated coconut and roast for another 2 minutes until lightly golden. Cool and grind into a smooth paste with a little water. Set aside.
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Heat oil in a heavy-bottomed kadai over medium-high heat. Add sliced onions and fry for 10–12 minutes, stirring frequently, until deep golden brown and caramelized.
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Add ginger paste and garlic paste. Sauté for 2 minutes until the raw smell disappears.
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Add chopped tomatoes and cook for 6–8 minutes until they break down completely and the oil separates.
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Add Kashmiri red chilli powder, coriander powder, and turmeric powder. Stir well and cook for 2 minutes.
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Add the roasted coconut-sesame paste and Kolhapuri masala. Mix thoroughly and cook for 3–4 minutes until the masala is fragrant and the oil separates again.
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Add the chicken pieces and toss to coat well with the masala. Sear on high heat for 3–4 minutes.
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Add salt and water. Stir, cover, and cook on medium heat for 20–25 minutes until the chicken is cooked through and tender.
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Remove the lid and cook on high heat for 3–4 minutes to reduce the gravy to a thick, clinging consistency.
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Garnish with fresh coriander leaves and serve hot with bhakri (jowar flatbread) or steamed rice.
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Chef's Tips
Kolhapuri chicken is known for its fiery heat — use Bedgi or Byadagi dried red chillies for authentic deep red color without excessive heat, and add extra green chillies for more fire.
Deeply caramelizing the onions is non-negotiable — this is what gives the gravy its rich, dark color and sweet depth.
The roasted coconut-sesame paste is the backbone of the gravy; do not skip it.
Authentic Kolhapuri masala contains dried coconut, stone flower (dagad phool), and star anise — if available, use it instead of regular garam masala.
About This Dish
Kolhapuri Chicken is a traditional non-vegetarian dish from Maharashtra, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Kolhapuri chicken is known for its fiery heat — use Bedgi or Byadagi dried red chillies for authentic deep red color without excessive heat, and add extra green chillies for more fire. - Deeply caramelizing the onions is non-negotiable — this is what gives the gravy its rich, dark color and sweet depth. - The roasted coconut-sesame paste is the backbone of the gravy; do not skip it. - Authentic Kolhapuri masala contains dried coconut, stone flower (dagad phool), and star anise — if available, use it instead of regular garam masala.
Category
Non-Vegetarian
Cook Time
50 mins
Servings
4 servings
Difficulty
Medium