Chicken Kolhapuri: A Spicy Journey to Maharashtra

Chicken kolhapuri is a fiery dish that hails from the Kolhapur region of Maharashtra, India. It is known for its intense heat, bold flavors, and rich masala. The dish is traditionally made with chicken on the bone, but you can also use boneless chicken if you prefer.

The key to making a great chicken kolhapuri is the masala. This spice blend is made with a variety of chilies, coriander seeds, cumin seeds, and other spices. The masala is roasted and then ground into a fine powder.

Ingredients for Chicken Kolhapuri:

• 1 kg chicken, cut into pieces
• 1/4 cup coriander seeds
• 1/4 cup red chilies, broken
• 1 tablespoon cumin seeds
• 1 teaspoon black peppercorns
• 1 teaspoon cloves
• 1 cinnamon stick
• 1/2 teaspoon nutmeg
• 1/4 cup grated coconut
• 2 tablespoons sesame seeds
• 2 tablespoons poppy seeds
• 2 onions, chopped
• 3 ginger-garlic paste
• 2 tomatoes, chopped
• 1 tablespoon turmeric powder
• 1 tablespoon garam masala powder
• Salt to taste
• Oil for cooking

Instructions:

1. To make the masala, heat a pan on medium heat. Add the coriander seeds, red chilies, cumin seeds, black peppercorns, cloves, cinnamon stick, and nutmeg. Roast the spices until they are fragrant.
2. Add the grated coconut, sesame seeds, and poppy seeds to the pan. Roast for another minute or two.
3. Transfer the roasted spices to a grinder and grind them into a fine powder.
4. In a large bowl, combine the chicken pieces with the ginger-garlic paste, turmeric powder, and salt. Marinate for at least 30 minutes.
5. Heat oil in a large pan or pot over medium heat. Add the chopped onions and cook until they are softened.
6. Add the masala powder and cook for a minute or two, stirring constantly.
7. Add the marinated chicken pieces and cook until they are browned on all sides.
8. Add the chopped tomatoes and cook until they are softened.
9. Add enough water to cover the chicken. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.
10. Garnish with chopped coriander leaves and serve hot with rice or naan.

Tips:

• If you like your chicken kolhapuri extra spicy, you can add more red chilies to the masala.
• You can also use chicken thighs instead of chicken breasts for a richer flavor.
• If you don’t have time to make your own masala, you can buy pre-made kolhapuri masala powder at most Indian grocery stores.
• Serve chicken kolhapuri with a side of raita to help cool down the heat.

I hope you enjoy this recipe for chicken kolhapuri! With its bold flavors and fiery heat, this dish is sure to tantalize your taste buds.

Additional notes:

• This recipe is for a basic chicken kolhapuri. There are many variations of this dish, so feel free to experiment with different ingredients and spices to find your own perfect recipe.
• Chicken kolhapuri is traditionally served with rice or naan. You can also serve it with other Indian breads, such as roti or puri.
• If you are not used to eating spicy food, start with a small amount of chicken kolhapuri and gradually increase the amount as you get used to the heat.

I hope this article helps you make a delicious and authentic chicken kolhapuri at home.