Kolhapuri Chicken | Chicken Kolhapuri




Introduction: Kolhapuri Chicken | Chicken Kolhapuri

Kolhapuri chicken / Chicken kolhapuri is a dish originated from a place called Kolhapur district located in state of Maharastra in India.

This dish is little spicey (but not much) and it will give you a feeling 'give me more'. Kolhapuri chicken is a good chicken main course dish to give you a well deserved break from normal chicken gravy.

For easy and simple audio and video instructions, please watch,

Step 1: Ingredients


Chicken – 750g chicken


  • Oil – 3 tblspn Curry leaves
  • a handful Coriander leaves – handful finely chopped
  • Coriander Powder – 1 tblspn
  • Chilli Powder – 3/4 tsp
  • Garam Masala Powder – 3/4 tsp

For Masala:

  • Oil – 2 tblspn
  • Fennel Seeds / Sombu / Saunf – 1 tsp
  • Cumin Seeds / Jeerakam / Jeera – 1 tsp
  • Cinnamon / Pattai – 3 cm piece
  • Cardamom / Yelakai – 4
  • Cloves / Krambu – 4
  • Whole Black Pepper – 1 tsp
  • Star Anise – 1
  • Mace – 2 Sesame Seeds / Ellu – 2 tblspn
  • Coconut – 1/2 cup grated
  • Garlic – 4-6 cloves
  • Onion – 3-4 medium chopped
  • Tomato – 2 medium chopped
  • Salt to taste

To Marinate:

  • Chilli Powder – 1 tblspn
  • Ginger Garlic Paste – 2 tblspn
  • Garam Masala Powder – 1 tsp
  • Turmeric Powder / Manjal Podi – 3/4 tsp
  • Lemon Juice – 2 tblspn


  • Mix all the ingredients mentioned under 'To marinate' with the chicken.
  • Coat the chicken pieces well and leave it to marinate for few hours or atleast 20-30 minutes.

Step 2: Cooking Steps

  • Heat oil in a pan.
  • Once heated, add all the whole spices.
  • Fry it for a minute on medium heat.
  • Add Sesame Seeds and grated coconut.
  • Fry them for 1 minute. Add garlic cloves followed by chopped onions.
  • Add salt and chopped green chilli. Fry them till they are light brown.
  • Add in tomatoes. You can mash tomato as shown or you can grind onion and tomato mixture in a grinder.
  • Once cooked, take the mixture out and keep it aside. Heat oil in a cooking vessel or pressure cooker.
  • Once heated add curry leaves and let it cook for 40 seconds.
  • Add our onion masala and cook for few minutes till oil starts separating.
  • Now add powdered spices mentioned under cooking. Cook for around one minute or till oil start separating.
  • Add chicken pieces.Coat them well. Add fresh coriander leaves.
  • Mix well and let it cook for 4-5 minutes.
  • Now add water as per your gravy requirement. Now close the cooker and wait for two whistles.
  • If cooking in open pan then cover the vessel till pieces are tender enough say 15-20 minutes.
  • After two whistles allow the steam to settle down naturally.
  • Open the cover and let it cook in open till gravy thickens as per requirement.
  • If needed adjust spices and salt and let it cook.

For easy and simple audio and video instructions, please watch,

Step 3: Serving

  • Transfer the dish to serving bowl.

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