Kolhapuri Chicken
This fiery Kolhapuri Chicken features tender chicken pieces cooked in a rich, aromatic gravy. A special homemade spice blend gives this dish its characteristic deep red color and intense flavor. Perfect for those who enjoy a truly spicy Indian curry.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 493 kcal
Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gchicken thigh, boneless, skinless, cut into 1.5-inch (3.8 cm) pieces
- 2 tbspginger garlic paste
- 0.5 tspturmeric powder
- 1 tspsalt
- 1 pcsyellow onion, finely chopped
- 2 pcstomato, pureed
- 0.5 cupwater
- 2 tbspcoriander leaf, chopped, for garnish
- 3 tbspoil
kolhapuri masala
- 8 pcsdried red chili, stemmed
- 2 tbspcoriander seed
- 1 tbspcumin seed
- 1 tspblack peppercorn
- 6 pcsclove
- 1 pcscinnamon stick, 1-inch (2.5 cm) piece
- 3 pcsgreen cardamom pod
- 1 pcsstar anise
- 1 tspfennel seed
- 1 tbspsesame seed
- 2 tbspgrated coconut, dry
Equipment
spice grinder · dry pan · large pot · cutting board · knife
The method
Step by step
- 1
In a dry pan over medium-low heat, roast the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, green cardamom pods, star anise, and fennel seeds until fragrant, about 2-3 minutes. Remove from pan and set aside.
About 3 min
Cook’s note: Ensure not to burn the spices; they should be aromatic, not smoking.
- 2
In the same pan, dry roast the sesame seeds and dry grated coconut separately until lightly golden, about 1-2 minutes. Combine all roasted spices.
About 3 min
Cook’s note: Coconut and sesame seeds burn quickly, so watch them closely.
- 3
Allow the roasted spices to cool completely, then grind them into a fine powder in a spice grinder or blender. This is your Kolhapuri masala.
About 5 min
Cook’s note: Grinding cooled spices prevents them from becoming oily.
- 4
Marinate the chicken pieces with ginger garlic paste, turmeric powder, and salt. Let it rest for at least 15 minutes.
About 15 min
Cook’s note: For best results, marinate for 30 minutes to an hour.
- 5
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown, about 8-10 minutes.
About 10 min
Cook’s note: Properly browning the onions adds depth of flavor to the curry base.
- 6
Add the marinated chicken to the pot and sear for 5-7 minutes until lightly browned on all sides.
About 7 min
- 7
Stir in the pureed tomato and the prepared Kolhapuri masala. Cook for 5 minutes, stirring occasionally, until the oil starts to separate from the mixture.
About 5 min
Cook’s note: Cooking until the oil separates indicates the spices are well-cooked and flavors have melded.
- 8
Pour in the water, bring the curry to a simmer, then cover and cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through.
About 20 min
Cook’s note: Adjust water quantity to achieve desired gravy consistency.
- 9
Garnish with fresh chopped coriander leaves before serving.
About 2 min
Per serving
Nutrition
- Calories
- 492.6kcal
- Protein
- 41.7g
- Carbs
- 11.2g
- Fat
- 31.6g
- Fibre
- 4.7g
- Sugar
- 3.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Kolhapuri Chicken in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until heated through.
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