Kohlapuri Chicken
Experience the bold and fiery flavors of Maharashtra with this mouthwatering Kohlapuri Chicken recipe. Packed with aromatic spices and a signature kick from authentic Kolhapuri masala, this dish is a celebration of robust Indian cuisine. Tender chicken is simmered in a rich gravy infused with roasted coconut and poppy seed paste, lending it a delectable creaminess that perfectly balances its spice. Fragrant whole spices like cinnamon, cardamom, and cloves add depth, while fresh chilies bring just the right amount of heat. Serve this hearty curry with steamed rice, naan, or roti for a comforting, flavor-packed meal that’s perfect for spice-lovers. Perfectly suited for impressing guests or elevating your weeknight dinners, this traditional Kohlapuri Chicken is a must-try for lovers of authentic Indian recipes.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into pieces)
- 2 medium Onion (finely chopped)
- 3 medium Tomatoes (chopped)
- 1 tablespoon Ginger (grated)
- 1 tablespoon Garlic (minced)
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 2 teaspoons Red chili powder
- 2 tablespoons Kolhapuri masala (store-bought or homemade)
- 0.25 cup Coconut (grated)
- 1 teaspoon Poppy seeds
- 1 inch Cinnamon stick
- 3 Cloves
- 2 Green cardamom pods
- 1 Bay leaf
- 2 Green chilies (slit)
- 3 tablespoons Vegetable oil
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 to taste Salt
- 2 cups Water
Instructions
Heat 1 tablespoon of oil in a pan and dry roast the grated coconut and poppy seeds until golden brown. Remove from heat and set aside to cool. Grind the mixture into a fine paste with a little water. This is the coconut-poppy seed paste.
Heat the remaining oil in a large pot or kadai over medium heat. Add the cinnamon stick, cloves, cardamom pods, and bay leaf, and sauté for 30 seconds until fragrant.
Add the chopped onions and cook until golden brown, stirring frequently—this may take 6–8 minutes.
Stir in the grated ginger and minced garlic. Cook for 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook until they become soft and the oil begins to separate—approximately 5–7 minutes.
Add the coriander powder, turmeric powder, and red chili powder. Mix well to combine the spices with the tomato-onion mixture.
Add the chicken pieces and mix well to coat the chicken with the masala. Cook for 6–8 minutes, stirring occasionally.
Stir in the Kolhapuri masala and the coconut-poppy seed paste. Mix well and cook for 2–3 minutes.
Add water and green chilies, then season with salt. Cover and let the chicken simmer over low to medium heat for 25–30 minutes until fully cooked and tender, stirring occasionally.
Garnish with chopped coriander leaves and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
3051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.5 g | 279% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 28.6 g | ||
| Protein | 194.3 g | 389% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 474 mg | 36% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4474 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
