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Kolhapuri Chicken

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Kolhapuri Chicken
  • Chef:
  • Recipe Servings: 8
  • Cook Time:
  • Marinated and then cooked with bay leaf, cinnamon, cloves, black pepper and ground paste, kolhapuri chicken comes out a winner.


  • For the marination:
  • 1 kg chicken
  • 2/3 cup yoghurt
  • 1 tsp turmeric powder
  • 2 tsp red chilli
  • 1 tsp garlic paste
  • Salt to taste
  • 1 tsp lime juice

  • For the Kohlapur masala:
  • 2 tsp corn or peanut oil
  • 1 bay leaf
  • 2 cinnamon sticks
  • 6  cloves
  • 1/2 tsp crushed black pepper
  • 2 medium onions, chopped
  • 2 tsp grated coconut
  • 1 large tomato, chopped

  • For the main preparation:
  • 2 tsp oil
  • 1 tsp coriander leaves


  1. For the marination:
  2. Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready.
  3. Add the cut chicken pieces to the marinade and leave aside for half an hour.

  4. For the Kohlapur masala:
  5. Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn translucent.
  6. Add grated coconut. Saute till coconut color changes.
  7. Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.

  8. For the main preparation:
  9. Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly.
  10. Add paste and simmer on low flame for five minutes.
  11. Kolhapur chicken is ready. Garnish with coriander leaves.
  12. Serve hot with rice.

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