Spicy and Flavorful Chicken Kolhapuri: A Culinary Delight from Maharashtra

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INTRODUCTION:

Indulge your taste buds in the fiery and aromatic flavors of Chicken Kolhapuri, a traditional Maharashtrian dish that will transport you straight to the vibrant streets of Kolhapur. This exquisite preparation is a perfect blend of tender chicken, fragrant spices, and a rich tomato-based gravy that will leave you craving for more. So, gear up for a culinary adventure as we unravel the secrets of this spicy delicacy.

RECIPE IN A SHORT VIDEO:

INGREDIENTS:

For Kolhapuri Masala:

  • Dried byadgi red chilies without stem - 6 
  • Coriander seeds - 1 tablespoon
  • Cumin seeds - 1/2 tablespoon
  • Poppy seeds - 1 tablespoon
  • White sesame seeds - 1 tablespoon
  • Black peppercorns - 1/4 tablespoon
  • Cloves - 3
  • Black cardamom - 1
  • Green cardamom - 2
  • Star anise - 1 small
  • Cinnamon - 1 inch
  • Dry coconut grated - 4 tablespoons (25g)
  • Water - 4 tablespoon
  • Oil - 1 tablespoon
 

For Chicken Kolhapuri:

  • Chicken, large pieces with bones - 500 gms
  • Byadgi red chili - 1
  • Onions - 2(finely chopped) - 100gms
  • Tomato puree - 2 medium sized (make fine paste by grinding the tomatoes in a blender) - 4 tablespoons
  • Ginger garlic paste - 1 tablespoon
  • Turmeric powder - 1/4th tablespoon
  • Salt to taste
  • water - 250ml
  • Oil - 4 tablespoons
  • Fresh coriander leaves, chopped (for garnish) 

Note: Adjust the spice levels according to your preference by adding or reducing the number of red chilies.

DIRECTIONS:

Preparing Kolhapuri Masala:

  • Heat the oil in a dry pan over low heat.
  • Add the dried byadgi red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinamon, black cardamom, green cardamom and star anise. Roast the spices gently for a few minutes until they become fragrant.
  • Add grated dry coconut to the pan and fry till the coconut turns light brown.
  • Add the poppy seeds and sesame seeds, fry for a minute and turnoff the flame.
  • Transfer the roasted spices to a seperate bowl and let them cool.
  • Once cooled add them to a mixer and grind them into a coarse powder, add 4 tbsp water and blend into a smooth paste of kolhapuri masala.

Preparing Chicken Kolhapuri:

  • Heat the oil in a large pan or kadai over medium heat.
  • Add the red chili and saute for 30seconds.
  • Add the chopped onions and sauté until they turn golden brown, it may take 4-5 minutes.
  • Add the ginger-garlic paste and cook for a minute until the raw smell goes away.
  • Add the ground Kolhapuri Masala and mix well. Stir fry on medium heat for around 5 mins till oil separates.
  • Add the chicken pieces, turmeric powder and salt to the pan and coat them well with the masala mixture. Cook for about 5 minutes, stirring occasionally till chicken is browned and oil separates.
  • Add the tomato purée, mix and cook for another 2 mins on medium heat.
  • Now add 250 ml water, mix and cover the pan. Cook on low heat for about 20-25 minutes or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
  • Once the chicken is cooked, check the seasoning and adjust if needed. If the gravy is too thick, you can add a little water to adjust the consistency.
  • Garnish with fresh coriander leaves and serve hot with roti, naan, or steamed rice.

CONCLUSION:

With its bold flavors and tantalizing aroma, Chicken Kolhapuri is a true culinary gem from Maharashtra. This dish perfectly captures the essence of the vibrant Kolhapuri cuisine and is sure to impress your family and friends. So, spice up your dinner table with this fiery delicacy and let your taste buds embark on an unforgettable journey through the flavors of India's rich culinary heritage.

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