Kolhapuri Chicken Recipe
January 1, 2018
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Kolhapuri Chicken Recipe

Indian gravies are a treat for all spice-loving souls. Add to that marinated chunks of chicken and you’ve got yourself heaven on a platter! One such heavenly chicken dish is the Kolhapuri chicken. As the name suggests, the dish has its roots in the Maharashtrian city of Kolhapur.

The recipe uses mild spices like cinnamon, pepper, and bay leaves in a tomato-onion puree, while the chicken is marinated in a zesty marinade made with chilli, garlic, turmeric, and yogurt. The final result is a thick and flavoursome gravy with chicken pieces that impart strong yet delicious spicy flavours. Follow this easy recipe to make some Kolhapuri chicken at home!

Feature Image: Maps Of India

Print Recipe
Kolhapuri Chicken Recipe
A delicious chicken gravy with marinated chicken pieces.
kolhapuri-chicken-recipe
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Course Main Dish, Meat
Cuisine Indian, Maharastra
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
For the marination
For the main preparation
Course Main Dish, Meat
Cuisine Indian, Maharastra
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
For the marination
For the main preparation
kolhapuri-chicken-recipe
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Instructions
For the marinade
  1. Mix turmeric powder, red chilies, garlic paste, salt, and lime juice with curd to make the marinade.
  2. Add the cut chicken pieces to the marinade and leave aside for half an hour.
For the Kolhapur masala
  1. Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Sauté till onions turn translucent.
  2. Add grated coconut and sauté till coconut color changes.
  3. Add tomatoes and cook for 10 minutes.
  4. Cool and puree the mix in a blender.
For the main preparation
  1. Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire, stirring regularly.
  2. Add the pureed paste and simmer on low flame for five minutes.
  3. Garnish with coriander leaves.
  4. Serve hot with rice.

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Ankita

Ankita

Binge eater by day and binge watcher by night, Ankita is fluent in food, film, and Internet. When she’s not obsessing over the hottest trends, tacos, and the perfect author’s bio, you can find her under a pile of Jeffery Archer’s novels or looking for the nearest wine shop.


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