Kolhapuri Chicken | Chicken Kolhapuri

Introduction: Kolhapuri Chicken | Chicken Kolhapuri

About: Come let's cook. For cooking your favourite dishes, you just need some patience and willingness and believe me you are going to love it. Once you develop this good hobby (or any other) you will find you li...

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.

If you liked the recipe the please do LIKE and SHARE our VIDEO and please SUBSCRIBE to our channel. See you soon again.

Be the First to Share


    • Frozen Treats Speed Challenge

      Frozen Treats Speed Challenge
    • Backyard Contest

      Backyard Contest
    • Audio Challenge 2020

      Audio Challenge 2020