Restaurant style Chicken Kolhapuri | Chicken Kolhapuri is a popular Maharashtrian curry recipe which is widely present on every restaurant menu card.
The uniqueness of this dish is the spicy taste and the flavours of the freshly roasted & grounded spices.Mostly authentic kolhapuri masala’s are used in this preparation but if you are unavailable with it then you can prepare it in the way I have done.
The key ingredients of this recipe are the whole spices,poppy seeds,dry coconut and the roasted onions.
I have used my homemade garam masala and the homemade spicy chilli powder here.Will soon post the recipe of homemade garam masala.
This spicy kolhapuri chicken curry can be served with chapati or roti or with steamed rice.
So lets start with popular restaurant style chicken kolhapuri curry recipe….
If you have made this recipe, please be sure to rate it in the recipe card below. Sign up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.
Like our videos? Then do follow and subscribe to us on Youtube at Meet The Taste to get the latest Recipe Video updates.
Restaurant style Chicken Kolhapuri | Chicken Kolhapuri
course : lunch,dinner
cuisine : maharashtrian
prep : 20 minutes
cook : 20 minutes
total : 40 minutes
servings : 4
author : suchita pradeep satpute
(1 CUP = 250 ML)
INGREDIENTS :
For chicken marination :
- ½ kg fresh chicken
- ¼ cup coriander powder
- ½ tsp turmeric powder
- 1 tsp salt
- Oil for cooking
For preparing curry :
- 2 medium sized roasted onions
- 2 small sized roughly chopped tomatoes
- ¼ cup sliced dry coconut
- 8-9 cloves of garlic
- ½ inch ginger
- 1-2 tbsp coriander seeds
- 1 tsp poppy seeds
- 1 small star anaise
- Small piece of mace
- ½ inch of cinnamon stick
- 1 big cardamom
- 2 small green cardamom
- 3-4 black peppers (don’t add too much or else will spoil the flavour & taste of curry)
- 2-3 cloves (don’t add too much or else will spoil the flavour & taste of curry)
- ¼ tsp shahjeera
- 1½ tsp garam masala
- 1-2 tsp red chilli powder (add as per your taste of spicyness)
- ½ tsp turmeric powder
- Salt to taste (take care of adding salt as we have added salt during marination of chicken also)
- Oil for cooking
- Freshly chopped coriander leaves
METHOD :
For chicken marination :
- First wash the chicken properly.
- Add coriander powder,turmeric powder and salt to the chicken.
- Marinate everything nicely.
- In a pressure cooker add about 1-2 tablespoon of oil.
- Add the marination chicken to the cooker.
- Mix well.
- Add about 2-3 cups of warm water and again mix.
- Pressure cook the chicken to 3-4 whistles or till the chicken gets cook properly.
- After 2-3 whistles your chicken is cooked nicely.
For preparing the curry :
- First take two medium sized onions and break them with the help of mortar.
- Now on the roasting jali roast these onions till they turn black in colour.
- Keep the onions flipping in between.
- We don’t have to burn them.
- Once nicely roasted keepe them aside.
- Now in a pan or kadhai add about 2 tbsp of oil.
- Once the oil gets heated up then add the whole spices.
- Add the mace,star anaise,shahijeera,cloves,cinnamon stick,black peeper,green cardamom & big cardamom.
- Roast them on low flame and see that do not get burnt.
- Immediately add sliced dry coconuts and saute them till they slightly turn the colour.(don’t burn the coconuts,be fast while sauting)
- Immediately add the coriander seeds followed by poppy seeds.
- Add the chopped ginger and garlic cloves.
- Mix it nicely on low flame.
- Now add chopped tomatoes and give a nice mix.
- Next add the roasted onions and break them into pieces.
- Mix well and cook everything till the tomatoes gets cooked properly.
- If only needed then only add about ¼ cup of water to the mixture.
- Wait till all the ingredients gets cooked perfectly.
- Once perfectly cooked switch off the flame and let the mixture get nicely cooled down.
- After totally cooling down of the mixture grind it to a fine and smooth paste into the grinder.
- Next in a pan add oil.
- Once the oil gets heated up nicely add the finely grinded paste to it.
- Immediately add the garam masala,red chilli powder and turmeric powder.
- Give everything a nice mix.
- Saute the paste till it releases its own oil.
- When the paste releases the oil it is the sign that the paste is nicely cooked.
- Add the pressure cooked chicken to the paste.
- Mix it properly with the paste.
- Now add the desired amount of water.
- The consisitency of this gravy is not too thick nor too flowy.
- Add salt as per taste. (see that we had added salt to chicken during pressure cooking)
- Let this curry simmer for next 10 minutes on low flame.
- You will see a nice layer of oil floating on the cuury.
- This is the sign that your spicy restaurant style chicken is ready.
- Garnish it with fresh chopped coriander.
- Serve your Restaurant style chicken kolhapuri curry with steamed rice & hot chapati’s or roti’s.
RECIPE NOTES :
- Don’t add too much of black pepper & cloves or else will spoil the flavour & taste of curry.
- See that we had added salt to chicken during pressure cooking.
- See that you don’t burn the coconuts,be fast while sauting.
- Add red chilli powder as per your taste of spicyness.
- The consisitency of this gravy is not too thick nor too flowy.
Step by step method of preparing Restaurant style Kolhapuri chicken | How to make spicy chicken kolhapuri :
For chicken marination :
- First wash the chicken properly.
- Add coriander powder,turmeric powder and salt to the chicken.
- Marinate everything nicely.
- In a pressure cooker add about 1-2 tablespoon of oil.
- Add the marination chicken to the cooker.
- Mix well.
- Add about 2-3 cups of warm water and again mix.
- Pressure cook the chicken to 3-4 whistles or till the chicken gets cook properly.
- After 2-3 whistles your chicken is cooked nicely.
For preparing the curry :
- First take two medium sized onions and break them with the help of mortar.
- Now on the roasting jali roast these onions till they turn black in colour.
- Keep the onions flipping in between.
- We don’t have to burn them.
- Once nicely roasted keepe them aside.
- Now in a pan or kadhai add about 2 tbsp of oil.
- Once the oil gets heated up then add the whole spices.
- Add the mace,star anaise,shahijeera,cloves,cinnamon stick,black peeper,green cardamom & big cardamom.
- Roast them on low flame and see that do not get burnt.
- Immediately add sliced dry coconuts and saute them till they slightly turn the colour.(don’t burn the coconuts,be fast while sauting)
- Immediately add the coriander seeds followed by poppy seeds.
- Add the chopped ginger and garlic cloves.
- Mix it nicely on low flame.
- Now add chopped tomatoes and give a nice mix.
- Next add the roasted onions and break them into pieces.
- Mix well and cook everything till the tomatoes gets cooked properly.
- If only needed then only add about ¼ cup of water to the mixture.
- Wait till all the ingredients gets cooked perfectly.
- Once perfectly cooked switch off the flame and let the mixture get nicely cooled down.
- After totally cooling down of the mixture grind it to a fine and smooth paste into the grinder.
- Next in a pan add oil.
- Once the oil gets heated up nicely add the finely grinded paste to it.
- Immediately add the garam masala,red chilli powder.
- Give everything a nice mix.
- Saute the paste till it releases its own oil.
- When the paste releases the oil it is the sign that the paste is nicely cooked.
- Add the pressure cooked chicken to the paste.
- Mix it properly with the paste.
- Now add the desired amount of water.
- The consisitency of this gravy is not too thick nor too flowy.
- Add salt as per taste. (see that we had added salt to chicken during pressure cooking)
- Let this curry simmer for next 10 minutes on low flame.
- You will see a nice layer of oil floating on the cuury.
- This is the sign that your spicy restaurant style chicken is ready.
- Garnish it with fresh chopped coriander.
- Serve your Restaurant style chicken kolhapuri curry with steamed rice & hot chapati’s or roti’s.
