Recipes

Kolhapuri Chicken

  • Preparation time: 45 minutes
  • Cooking time: 35 minutes
  • Total time: 80 minutes
  • Serves: 4

Any dish Kolhapuri and you know it’s going to be exotically delicious, hot and loaded with spices and a burst of flavors. Kolhapuri food is cooked all over the state of Maharashtra and eaten with a side of rotis/bhakris and rice, chopped raw onions and more often than not, spicy peanuts’ chutney.

Ingredients

  • Chicken pieces 12 (at least 2 legs pieces but not mandatorily)
  • Oil 5 tbsp
  • Dried red chillies 4-5
  • Chopped onions 3 medium-sized
  • Ginger paste 2 tsp
  • Garlic paste 2 tsp
  • Turmeric powder ¼ tsp
  • A pinch of grated nutmeg
  • Dry Kolhapuri mix 1 tsp
  • Salt to taste
  • Chopped coriander leaves 3 tbsp
  • Sesame (til) seeds 1 tbsp
  • Poppy (khuskhus) seeds 1 ½ tbsp
  • Black peppercorns 8
  • Cumin (jeera) seeds 1 tbsp
  • Cinnamon stick 1 inch
  • Green cardamom 4
  • Black cardamom 2
  • Cloves 4
  • Mace 2 blades
  • Grated dried coconut ¼
  • Small red whole dry chillies (bedgi) 8

Preparation

  • Dry roast the sesame, poppy and cumin seeds, peppercorns, cinnamon, all the cardamoms, cloves, mace blades, coconut and the small red bedgichillies. Cool down and grind the mixture into a fine paste.
  • Heat oil in a pressure cooker, add the dried red chillies, sauté them for a minutes and set aside for garnishing later.
  • Add the onions into the pressure cooker and sauté them until they’re golden brown.
  • Put in the ginger and garlic pastes and cook the mix for a minute over a medium flame.
  • Add the ground paste and cook the mixture for 3-4 minutes over a medium flame, stirring continuously.
  • Add the chicken pieces and let the mix cook over a high flame for another 2-3 minutes.
  • Next, over a medium flame, add half a cup of water (more if you prefer thinner consistency), turmeric powder, dry Kolhapuri mix, nutmeg and salt. Seal the pressure cooker and cook for two whistles.
  • Garnish the dish with the fried bedgichillies and chopped coriander leaves. Serve hot with rotis/bhakri and steamed rice!

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