Kolhapuri Chicken

This is all I could click. I was starving by the time I finished cooking this dish and my growling tummy just didn't allow me to take a decent photo :) But hey its KOLHAPURI CHICKEN originating from Kolhapur, Maharashtra in India. Kolhapur cuisine is known for its bold and aromatic dishes. I adapted this recipe from Chef Anish Padgaonkar, The Oberoi Mumbai recipe for Kolhapuri chicken. Its spicy and robust in flavours. And I really loved the slight taste that comes from the marinating ingredients and a touch of tomato. The flavours were very different to me the first time I tasted it. Very simple recipe to make and so full of flavours.

You Will Need:

For Marinating the Chicken:

A kg of Chicken On Bone

2/3 Cup of Fresh Yogurt

A tsp of Turmeric Powder

1 1/2 Tsp of Red Chilli Powder

A tbsp of Ginger Garlic Paste

Juice of a Lime / 2 tbsp Vinegar

Required Salt

For Kolhapuri Masala:

A Bay Leaf

2 Cinnamon Sticks

6 Cloves

1/2 tsp of Crushed Pepper Corns

2 tsp Grated Coconut

2 Medium Onions, Roughly Chopped

1 Large Tomato, Roughly Chopped

2 tbsp Gingelly Oil

Other Ingredients:

1 Finely Chopped Onion

3 tbsp Gingelly Oil

Chopped Coriander Leaves

The Cooking:

Mix all the ingredients for marinating the chicken and let it sit for 30 – 40 min.

      

I used a pressure cooker to cook the chicken, but you can use a shallow pot to cook it. So heat oil and crackle the bay leaves, peppercorn and cloves. Then add the chopped onions and sauté till they turn golden brown. 

   

I had a cup of leftover tomato puree from last night so I have used that. You just add the chopped tomatoes and the grated coconut. Sauté for couple of mins. Let this cool completely and transfer to a blender.

   

Blend this mixture smooth adding just little water if they don’t come together to a smooth paste.

Heat oil in the same pan. Once hot add the finely chopped onion and sauté till they brown. Then tip in the marinated chicken and cook for 5 min.

   

Then add the Kolhapuri masala and check for seasoning. Cook covered on medium low heat till the chicken is tender and oil separates from the gravy.

  

You don’t have to add excess water to the gravy, as the marinate has enough water in it. If you are cooking in a pressure cooker, cook on full pressure till it gives 2 sounds. Then turn the heat off.

Finally sprinkle coriander leaves and serve hot with rice or your favourite roti.

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Happy Cooking!