Kolhapuri Chicken

I had my cousin visiting me this weekend. and I wanted to try something that I had not made till now. I tried kolhapuri chicken gravy. This chicken gravy is high on spices but is definitely worth trying. 


Chicken – ¾ kg

Oil – 4 tbsp

Asafoetida/hing – a pinch

Dry red chillies – 4

Tomato – 1 small – chopped

Lemon juice – 1 tbsp

Coriander leaves – ¼ cup

For Marinade

Red chilli powder – 2 tbsp

Turmeric powder – 2 tbsp

Ginger-garlic paste – 2 tbsp


For Masala Paste

Cumin seeds – 1 tbsp

Coriander seeds – 3 tbsp

Fenugreek seeds – 1 tsp

Poppy seeds – 2 tsp

Sesame seeds – 1 tsp

Coconut – 2 tbsp – grated

Cloves – 4

Peppercorns – 4

Green cardamoms – 3

Cinnamon – 2 inch

Onion – 1 large (deep fried into brown color)


Take all the ingredients under “For Marinade” in a bowl and give it a mix. Marinate the chicken in this masala for around 1 hour.

Take a non-stick pan and add cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, sesame seeds, coconut, cloves, peppercorns, cardamoms and cinnamon. Dry roast all these spices till they release the aroma. Grind the roasted spices along with fried onion into a fine paste. Add very little water if needed.

Heat oil in a non-stick handi and add hing. Add dry red chillies and saute it. Do not brown it. Add tomatoes and saute till it becomes pulpy and oil separates. Add the ground masala paste and saute till it releases oil. Add chicken and saute for a while. Add little water and give it a mix. Check for seasoning.  Cover and cook on low-medium flame till the chicken is completely done. Once the chicken is cooked, uncover and cook on high flame so that the extra water evaporates and you get the desired consistency. Take it off the heat. Add lemon juice and garnish with coriander leaves. Serve hot.

My Notes

ü  This gravy is high on spices but you can feel free to adjust the amount of oil and spices according to your taste.


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