Kolhapuri Chicken
A ferociously spiced Maharashtra chicken curry from Kolhapur — whole spices dry-roasted and ground with dried red chillies, sesame, and coconut into a dark, pungent masala paste.
📅March 18, 2026
25mPrep
50mCook
4Servings
⭐ 4.8Rating
🍗Nutrition Facts (per serving)
Protein 41%Fat 46%Carbs 13%
380kcalCalories
40gProtein
20gFat
12gCarbs
4gFiber
Ingredients
👥4
- 900 gbone-in chicken pieces
- 300 gonions diced
- 10 wholedried red chillies (Byadgi or Kashmiri)
- 30 gdesiccated coconut
- 20 gsesame seeds
- 15 gwhole spices (stone flower, mace, cinnamon, cloves, peppercorns)
- 40 gginger-garlic paste
- 300 gtomatoes pureed
- 50 mloil
- 3 gturmeric
Instructions
- Dry-roast whole spices, chillies, coconut, and sesame until fragrant; cool and grind to a smooth paste with a little water.
- Heat oil; fry onions until dark golden, about 20 minutes.
- Add ginger-garlic paste; cook 3 minutes.
- Add the ground Kolhapuri masala paste; fry over medium heat for 8 minutes.
- Add tomatoes and turmeric; cook until oil separates.
- Add chicken; cook 5 minutes on high heat, then reduce and simmer covered for 30 minutes until cooked through.
- Serve with jowar bhakri or steamed rice and sliced onion.
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