How to make Kolhapuri Chicken - Hot and spicy chicken cooked in Kolhapuri masala.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Whole Dry Chillies

Cuisine : Maharashtrian

Course : Main Course Chicken

Kolhapuri Chicken Recipe Card

Kolhapuri Chicken

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Kolhapuri Chicken checkout Chicken Tetrazini, Chicken Manchurian, Achari Mirchi Murgh, Persian Style Chicken . You can also find more Main Course Chicken recipes like Vermicelli Chicken, Koyla Butter Chicken, Grilled Peppery Chicken, Chicken Dharampur.

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kolhapuri Chicken Recipe

  • Chicken cut into 12 pieces 1

  • Whole Dry Chillies 5 tablespoons

  • Dried red chillies 3-4

  • Onion chopped 3 medium

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Nutmeg grated a pinch

  • Kolhapuri dry chutney 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Sesame seeds (til) 1 tablespoon

  • Poppy seed (khuskhus) paste 2 tablespoons

  • Black peppercorns 6-8

  • Caraway seed (shahi jeera) powder 1 teaspoon

  • Cumin seeds 1 tablespoon

  • Cinnamon 1 inch piece

  • Green cardamom 3-4

  • Black cardamom 1

  • Clove 4-5

  • Mace 1 blade

  • Dried coconut ( khopra) grated 1/4

  • Bedgi whole dry chillies 8-10


Step 1

For the masala paste, dry-roast the sesame seeds, poppy seeds, peppercorns, caraway seeds, cumin seeds, cinnamon, green cardamoms, black cardamom, cloves, mace, dried coconut and Bedgi chillies separately. Cool and grind with a little water to a fine paste. Heat the oil in a pressure cooker; add the red chillies, sauté for a few seconds, remove from heat and reserve for garnishing. Add the onions to the same oil and sauté till golden brown.

Step 2

Add the ginger paste and garlic paste and cook over medium heat for a few seconds. Stir in the ground paste and cook for three or four minutes over medium heat, stirring frequently. Add the chicken, mix well and cook over high heat, stirring continuously, for two or three minutes. Add half a cup of water and continue cooking over medium heat for three or four minutes, stirring frequently. Add the turmeric powder, grated nutmeg, Kolhapuri dry chutney and salt. Seal the cooker with the lid and cook till the pressure is released twice (two whistles).

Step 3

Remove the lid when the pressure has reduced. The masala should be quite thick and dry. Serve hot, garnished with coriander leaves and fried chillies.