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, gota 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 n 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 n 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 n 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
- 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 n 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).
- Finally garnish with reserved coriander leaves.
- Goes well with Rice, Tiffin and Roti Varieties.