Kolhapuri Chicken Curry Recipe

Kolhapuri chicken curry is a very spicy curry from the Kolhapur region. If you are a spicy eater then this recipe is apt for you…Like South Indian sambar powder, goda masala (spice mix) is a must in Maharashtrian cuisine. Today’s recipe includes the making of masala at home. Honestly my kids don’t eat spicy stuffs but I prepare this for my H who loves chicken much…You can make the same curry with mutton where the authentic recipe meant for…

Recipe Adapted from here.

Ingredients to Marinate
Chicken – 600gms (Approx 1 anf 1/4 Pounds)
Yogurt – 2 Tbsp
Goda Masala – 2-3 Tbsp (Recipe Follows)
Red Chili Powder – 1-2 Tbsp
Turmeric Powder – 1tsp
Salt – 1tsp

Ingredients to make Goda Masala (To Dry Roast)
Dhania/Coriander Seeds – 2 and 1/2 Tbsp
Dry Whole Red Chili – 6-10 Numbers
Poppy Seeds – 2tsp
Cumin/Jeera – 1tsp
Fennel Seeds – 1tsp
Mustard Seeds – 1tsp
Methi Seeds/Venthayam – 1/2tsp
Pepper Corns – 1tsp
Sesame Seeds – 1tsp
Cinnamon – 1″ Stick
Cloves – 4 Numbers
Cardamom – 4 Numbers
Dry Coconut – 2 Tbsp (If using fresh one then take 2 and 1/2 Tbsp, dry roast separately and add while grinding all the above ingredients)

For Main Kolhapuri chicken Curry/Gravy
Onion (Large (Jumbo) Size) – 2 Numbers
Cilantro/Coriander Leaves – 1/2 Bunch (Reserve few to garnish)
Coconut Milk – 1/2 Cup (Thick Milk)
Tomato Puree – 1/2 Cup
Garlic – 4 large Cloves
Ginger – 2″ inch
Oil – 1/2 Cup
Sugar – 1/2tsp
Salt – As Needed

Method

First prepare the goda masala and marinate with chicken.
For goda masala dry fry all the ingredients adding one by one in medium flame till golden brown (Pic 1).
Allow to cool and powder with 2 Tbsp of dried coconut(Pic 1).
Mix the prepared 2-3 Tbsp goda masala with chicken and ingredients listed in “To Marinate” part for at least 1 hour or overnight in refrigerator.
Puree the tomato by adding the tomato in hot boiling water(for 5 mins), peel the skin and blend it.
After one hour or overnight, fry the marinated chicken in 1/2cup of oil (Pic 2) till nice golden brown (Pic 3).
Remove the fried chicken and in the same oil add sliced onion, ginger, garlic, sugar and salt.
When onion changes golden brown, remove half of the onion stuff (with ginger and garlic) and blend with coriander leaves (reserve few to garnish at last).
Now to the fried half of the onion stuff in kadai, add the tomato puree and cook till it thickens as shown (Pic 4).
Then add coriander + onion paste(Pic 4) and cook till green coriander changes color and gets thicken (Pic 5).
Now add fried chicken pieces, remaining goda masala and coconut milk (Pic 5).
Cook in low to medium flame till oil separates and floates (Pic 6).