Kolhapuri chicken recipe | Chicken Kolhapuri | Spicy chicken curry recipe

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Over low heat, dry-roast the red chilies, coriander seeds, cinnamon, cloves, cardamoms, black pepper, mace and nutmeg (if whole) until golden without burning. Add the nutmeg powder in the next step if using powder.
2. Add the coconut, cumin and sesame seeds and poppy seeds, and roast until golden. Do not over-roast or the spices turn bitter.
3. Let the roasted spices cool, then grind to a fine powder.
4. Heat 1 tablespoon oil in a deep pan. Fry the onions until golden, then add the ginger and garlic and cook until the raw smell is gone. Let cool.
5. Grind the onion and ginger-garlic mixture with the spice powder to a fine, slightly oily paste.
6. Mix the masala and turmeric into the chicken and marinate for at least 15 minutes, or overnight in the fridge.
7. Heat the remaining 2 tablespoons oil in the same pan and cook the tomatoes with a pinch of salt until soft.
8. Add the marinated chicken and sauté over medium heat for 3 to 5 minutes, until the masala smells good.
9. Add the salt, then pour in enough hot water to partly cover the chicken, starting with about 1/2 cup. Stir in the coriander leaves.
10. Cook on low heat until the chicken is fully cooked and fork-tender, adding hot water if it gets too thick. If it is too thin, cook uncovered on slightly higher heat.
11. Taste and add more salt if needed. The curry is done when oil shows on the surface.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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