Authentic Chicken Kolhapuri Recipe

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Authentic Chicken Kolhapuri Recipe

Kolhapuri Chicken


For Marination:

1.Chicken Drumsticks – 1/2 kg
2.Red chilly powder – 2 tbsp
3.Turmeric – 1/2 tbsp
4.Ginger garlic paste – 1 tbsp
5.Lemon juice – 2 tbsp
6.Salt to taste

For Masala :

1.Oil – 4 tbsp
2.Cloves -4
3.Green cardamom – 2
4.Black cumin – 1 tbsp
5.Coriander seeds – 2 tbsp
6.Pepper corns – 1/2 tbsp(I used powder)
7.Garlic pods chopped -3
8.Star anise -1
9.Bay Leaf -1
10.Sesame seeds – 1 1/2 tbsp(I used powder)
11.Onions sliced – 2 big
12.Tomato Puree – 2 cups(click here for recipe)

For Curry:
1.Oil – 1 tbsp
2.Red chilli powder -2 tbsp
3.Turmeric – 1 pinch
4.Garam Masala – 3/4 tbsp
5.Salt to taste

Wash your chicken drumstick well under cold running water.Pat dry them on a kitchen towel.Make fine slits on them to allow the marination go in.Sprinkle all the ingredients mentioned under marination and give a good mix gently. Refrigerate for at least 3 hours..and over night is best.Take out from the fridge 30 min before you start cooking the chicken.
Let us start preparing the masala meanwhile the chicken is getting all its flavours from marination.Start roasting all the spices in oil one by one.Add in the onions and fry till it is golden brown.Allow it to cool down and blend it into a smooth paste.If you add water also while grinding it is totally fine.
Your onion puree will be in pale brown color as shown in the below picture. Make your tomato puree ready and check my home made tomato puree .Heat a tbsp of oil in a deep bottomed kadai and pour in the onion puree .Cook it for a minute and add tomato puree. Cook it for 5 minutes until raw smell goes off.Add in red chilly powder,turmeric salt.Mix well and cook it on low flame with covered lid for 5 minutes until the gravy is half thickened
Add in the marinated chicken pieces and cook it on low flame with a closed lid until the chicken turns soft.This would take a good amount of 30 minutes.Keep checking in between to avoid getting burnt.Adjust salt and pour in little water if you feel the curry thickens more than required.Sprinkle garam masala five minutes before you switch off the stove and serve hot with rotis or rice.