Chicken Curry In Kolhapuri Style

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Chicken Kolhapuri is a special chicken curry made in the Western part of India. This Indian chicken recipe hails from the Kolhapur district of Maharastra. Kolhapuri chicken is known for its zesty spices and the bright red colour. This chicken curry is indeed very spicy and only those used to heavy Indian foods can have it without flinching.

Chicken Kolhapuri is by no means a healthy Indian chicken recipe. This Marathi dish contains excess of oil and spice in the traditional sense. You cannot have this chicken curry on a regular basis. However, if you are throwing a party and would like to add a traditional flavour to your dishes, then Chicken Kolhapuri is a very good choice.

Chicken Kolhapuri

Serves: 6

Preparation Time: 2 hours

Cooking Time: 30 minutes


  • Chicken- 500 grams (medium sized pieces)
  • Yoghurt- 50 grams
  • Turmeric powder- 1tsp
  • Onion- 1+1 (chopped)
  • Ginger-garlic paste- 2tbsp
  • Cumin seeds- 1tsp
  • Pepper corns- 5
  • Poppy seeds- 1tsp
  • Cashew nuts- 8 (chopped)
  • Cinnamon stick- 1 inch
  • Coriander seeds- 1tbsp
  • Coconut- 1 cup (grated)
  • Red chilli powder- 1tbsp
  • Tomato- 1 (chopped)
  • Oil- 4tbsp
  • Salt- as per taste


1. Marinate the chicken pieces with salt, turmeric and curd. Refrigerate it for 2 hours.

2. Then bring it out of the refrigerator and let it cool to room temperature.

3. Meanwhile heat 2tbsp oil in a pan. Season it with peppercorns, cinnamon stick, cumin seeds and poppy seeds.

4. Then add 1 chopped onion to it. Also add the chopped cashew nuts and coriander seeds to the pan and saute till the contents are brown.

5. Then add grated coconut and saute for 3-4 minutes on low flame. Bring the pan down from flame and let it cool to room temperature.

6. After it cools, grind the fried masala into a thick paste. You can add some water.

7. Heat the rest of the oil in a pan. Fry the remaining chopped onion in it for 3-4 minutes till it turns brown.

8. Then add the ginger-garlic paste and cook for 2-3 minutes on low flame.

9. Drain away all the fluid that must have come from the curd. You can discard the marinade and add just the chicken pieces to pan.

10. Pour the marinated chicken into the pan now.

11. Cook the chicken for 3-4 minutes on low flame. Then add the ground paste, red chilli powder and chopped tomatoes to the pan.

12. Sprinkle salt and mix well. Cover and cook for 5-7 minutes on low flame.

13. If it gets too dry, add 1 cup of water and cook for another 5 minutes.

Chicken Kolhapuri is ready to be eaten with Bhakri (rotis made out of rice flour) or plain rice.

Read more about: chicken recipes, indian recipes
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