If you like spicy flavors, then Kolhapuri Chicken Curry is a must-try recipe! This traditional Maharashtrian chicken curry is packed with aromatic spices and the famous Kolhapuri masala or Kanda Lasun masala, making it irresistibly delicious. Whether served with steamed rice, naan, roti, or chapati, this delicious Indian chicken curry is sure to impress.
What Makes Kolhapuri Chicken Special?
The highlight of Kolhapuri cuisine is its robust and spicy flavors. The Kolhapuri masala—a blend of roasted spices, garlic, and dry coconut—gives this dish its authentic taste. This dish is perfect if you love spicy Indian curries and want to explore authentic Maharashtrian recipes.
Try this recipe in the comfort of your home and bring the essence of Maharashtrian cuisine to your dining table. Don’t forget to share your experience in the comments below. Also, visit my YouTube channel @flavourbyAR for quick and easy chicken recipes!
Ingredients for Kolhapuri Chicken Curry
Main Ingredients:
- Chicken – 500 grams, cut into medium pieces
- Kolhapuri Masala (Kanda Lasun Masala) – 3 tbsp (store-bought or homemade)
- Turmeric Powder – 1/4 tsp
- Oil – 2 to 3 tbsp
- Onion – 1/2, finely chopped
- Bay Leaf – 1
- Salt to taste
Masala Paste:
- Dry Coconut – 1/2 cup
- Onion – 1 medium, sliced
- Coriander Seeds – 2 tsp
- Cumin Seeds – 1 tsp
- Sesame Seeds – 2 tsp
- Garlic – 1 whole pod
- Ginger – 1 inch, chopped
- Tomato – 1 medium, chopped
- Coriander Leaves – a handful
Method
Prepare the Chicken: Marinate 500 grams of chicken with salt and turmeric. Set aside for at least 10 to 15 minutes.
Prepare the Masala Paste: To begin, dry roast the coconut, onion, coriander seeds, cumin seeds, and sesame seeds in a pan until they turn aromatic. Next, when cool transfer the ingredients into a mixer jar. Add the garlic, ginger, coriander leaves, and tomato before blending them into a smooth paste using a little water. Now, heat oil in a pan and add the ground masala paste. Fry for a few minutes until oil oozes at the sides. Then add the Kanda Lasun masala (Kolhapuri Masala) and continue frying for a few seconds. Add a dash of water to prevent burning the masala paste.
Cook the Chicken: Heat oil in a deep pan and add the chopped onion and bay leaf. Sauté until the onions turn golden brown. Add the chicken pieces and cook on medium heat for 10 to 15 minutes or until done.
Add the Masala Paste: Next, add the prepared masala paste into the chicken and mix well. Pour in enough water to achieve the desired consistency. Cover and let the curry simmer for 5 to 10 minutes until the chicken becomes tender and absorbs all the rich flavors.
Step 4: Garnish and Serve
Finally, adjust salt to taste and garnish with fresh coriander leaves. Serve this delicious Kolhapuri Chicken Curry hot with steamed rice, roti, or naan for an authentic experience.
Tips for the Best Kolhapuri Chicken Curry
- Adjust the spice level: Kolhapuri cuisine is known for its heat, but you can adjust the Kolhapuri masala quantity to suit your preference.
- Use fresh ingredients: Roasting the spices fresh enhances the flavor of the curry.
- Let the curry simmer: Slow cooking allows the flavors to meld beautifully, making the dish even more delicious.
With its fiery spices and rich, aromatic gravy, this Kolhapuri Chicken Curry is a treat for spice lovers. !
Loved this recipe? Subscribe to my YouTube channel, ‘Flavours by AR,’ for more delicious Indian recipes!
Other Chicken Curry Recipes You May Like
Chicken Frithad| East Indian Chicken Curry
Printable Recipe
Kolhapuri Chicken Curry – Spicy and Flavorful Maharashtrian Chicken Curry
Ingredients
- 500 grams Chicken – 500 grams cut into medium pieces
- 3 tbsp Kolhapuri Masala Kanda Lasun Masala (store-bought or homemade)
- ¼ tsp Turmeric Powder – 1/4 tsp
- 2 to 3 tbps Oil for cooking
- ½ Onion finely chopped
- 1 Bay Leaf
- Salt to taste
For the Masala Paste
- ½ cup Dry Coconut
- 1 medium Onion sliced
- 2 tsp Coriander Seeds
- 1 tsp Cumin Seeds
- 2 tsp Sesame Seeds
- 1 pod Garlic
- 1 inch Ginger chopped
- 1 medium Tomato chopped
- Coriander Leaves – a handful
Instructions
Prepare the Chicken
- Marinate 500 grams of chicken with salt and turmeric. Set aside for at least 10 to 15 minutes.
Prepare the Masala Paste
- To begin, dry roast the coconut, onion, coriander seeds, cumin seeds, and sesame seeds in a pan until they turn aromatic. Next, when cool transfer the ingredients into a mixer jar. Add the garlic, ginger, coriander leaves, and tomato before blending them into a smooth paste using a little water. Now, heat oil in a pan and add the ground masala paste. Fry for a few minutes until oil oozes at the sides. Then add the Kanda Lasun masala (Kolhapuri Masala) and continue frying for a few seconds. Add a dash of water to prevent burning the masala paste.
Cook the Chicken
- Heat oil in a deep pan and add the chopped onion and bay leaf. Sauté until the onions turn golden brown. Add the chicken pieces and cook on medium heat for 10 to 15 minutes or until done.
Add the Masala Paste
- Next, add the prepared masala paste into the chicken and mix well. Pour in enough water to achieve the desired consistency. Cover and let the curry simmer for 5 to 10 minutes until the chicken becomes tender and absorbs all the rich flavors.
Garnish & Serve
- Finally, adjust salt to taste and garnish with fresh coriander leaves. Serve this delicious Kolhapuri Chicken Curry hot with steamed rice, roti, or naan for an authentic experience.
Notes
- Use a reputed brand of Kanda Lasun Masala for authentic flavour.
- Adjust spices and salt to suit your taste
- Saute masala well till oil separates
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