Chicken Kolhapuri
About Chicken Kolhapuri
Chicken kolhapuri sukka and chicken curry dishes famous for their spiciness and mouthwatering flavour. Especially curry known as tambda rassa is a copper red spicy chicken curry which is a very tasty and wonderful dish. This dish can be prepared with Mutton or chicken. Non-veg eaters eat it with great flavour. It is a favourite dish of all. Kolhapuri cuisine is known to be spicy and full of flavour. The unique flavour comes from the fresh ground spices and grated coconut. You will find special kolhapuri chicken sukka or masala, curry in many restaurant menus. With this easy and quick recipe that you can prepare in just 40 minutes, relish at home for dinner or serve as a main dish at dinner parties. Serve with hot, with steamed rice or any Indian bread of your choice.
Everyone loves Chicken Kolhapuri with great passion. It is very tasty and served as a special dish in most hotels and dhabas, but if you wish, you can make it even more wonderful at home with your favourite ingredients. All the ingredients for making it are easily found at home. Today we made and share a very famous recipe from Maharashtra’s historic city Kolhapur. it is one of the best Chicken recipes from Kolhapur Is known as Chicken Kolhapuri. Follow the recipe steps given below and make everyone happy by making delicious, amazing chicken Kolhapuri.
Course: – Main Course
Prep Time: – 15 Minutes
Cooking time: – 25 Minutes
Total Time: – 40 Minutes
Servings: – 5 Peoples
Chicken kolhapuri Ingredients:
Ingredients for Chicken Kolhapuri sukka / Chicken curry:
1 kg – Chicken – (Skin it and cut into pieces)
2 tablespoon – Garlic Ginger paste (paste of 10-15 garlic cloves and 2 inches Ginger)
1 bowl – Onion paste (7-8 medium-sized onions)
½ bowl – Tomato puree/mashed
1½ tablespoon – Red Chilli powder
¼ cup – Cooking oil
Salt as per requirement
Ingredients for boiling Chicken (Chicken stock/soup):
1 no. – Onion chopped (Medium sized)
½ teaspoon – Grounded Garlic – 4 cloves
½ teaspoon – Grounded Ginger – 1-inch piece
1 teaspoon – Turmeric powder
½ teaspoon – Salt
2 cups – Water (1/2 quantity to chicken pieces quantity measure water with the same bowl which used for measuring chicken pieces)
Ingredients for Kolhapuri Masala:
1 cup – Grated Coconut, (around 75 gms)
2 teaspoons – Cumin seeds (Jeera)
2 teaspoons – Sesame seeds (Til)
4 nos. – Cloves
1 inch – Cinnamon (Dalchini)
1 teaspoon – Garam masala
1½ teaspoons – Red chilli powder
1 no. – Bay leaf (Tez Patta)
1 teaspoon – Coriander seeds
2 teaspoons – Poppy seeds (khaskhas) (optional)
1 no. – Green chilli
1 no. – Star anise (Chakra phool)
2 nos. – Cardamom (Elaichi)
¼ cup – Cooking oil
2 tablespoons – Coriander leaves,
1 tablespoon – Pudina (blend coriander and pudina leaves together and make its paste)
Method for preparing Chicken Kolhapuri with step by step photos:
Steps for preparing Kolhapuri Chicken Sukka:
1 – First keep ready all ingredients mentioned in 1st ingredient group, then in a pressure cooker take chicken pieces then add salt, chopped onion, grounded Ginger, garlic, turmeric powder and add water (½ to chicken pieces quantity measure water with the same bowl used for measuring chicken pieces)
2 – Pressure cook the chicken for 2-3 whistles (approximately 10 minutes) in medium flame or until the chicken is cooked well. Once the pressure is released open the cooker. Make sure chicken pieces cooked well by pressing.
3 – Now separate the boiled chicken and chicken stock (water), you can add this stock to chicken sukka masala if you want to make it a little bit thin.
How to make Kolhapuri masala at home?
1- Now, it time to make our secret ingredients, which gives amazing flavour to our Kolhapuri masala for chicken curry or gravy.
2 – Take all the ingredients as listed in Kolhapuri masala ingredients. Add and saute sesame seeds, coriander seeds, green chilli, cinnamon, cloves, cumin seeds, cardamom, star anise, poppy seeds (optional), and bay leaf for 1 minute on low flame.
3 – Once it releases its Aroma turn off the flame.
4 – Add grated coconut in it and blend it in a blender finely like the below photo.
Once you use this homemade Kolhapuri masala. You will always prefer it to the ready-made chicken masala.
5 – Further heat oil in a kadhai, add onion paste, and cook it till it turns light golden brown.
6 – Now add ginger garlic paste into it and cook it for 2 minutes.
7 – Add our own made secret kolhapuri masala with grated coconut. Cook it on low flame ( otherwise it will get burned) for up to 2 minutes.
8 – Future adds coriander and pudina leaves paste. Mix it well and cook for another 2 minutes.
9 – When oil started oozes out from the masala.
10 – Add red chilli powder, Garam masala, and salt mix it well, then cook it on low flame for a minute.
11 – Once it cooks well and starts leaving oil, add tomato puree and cook for 4-5 minutes.
12 – When oil starts gathering at the edge of the kadhai.
Mixing Chicken with Chicken Kolhapuri:
1 – Now finally add boiled chicken pieces into it.
2 – Mix it gently, chicken is already cooked, if you hurried then bones may separate from chicken pieces. if you want masala a little bit thin, add chicken stock (water) which we kept aside in step 2. Cook it for 4-5 minutes on low flame.
3 – Your chicken kolhapuri sukka is ready to serve, garnish it with chopped coriander leaves. You can serve this chicken kolhapuri sukka with chapati, roti, naan with rice or biryani rice.
Steps for preparing Chicken kolhapuri curry (tambda rassa):
1 – Take water as the same quantity of chicken pieces (use the same bowl to measure water and chicken pieces).
2 – Pressure cook the chicken for 2-3 whistles (approximately 10 minutes) in medium flame or until the chicken is cooked well. Once the pressure is released open the cooker. Make sure chicken pieces cooked well by pressing.
3 – Now repeat all the steps as per chicken kolhapuri sukka from step 3 to 16 (till adding boiled chicken to masala).
4 – Then add chicken stock (soup) to the chicken as to how much thin curry you want. Cook it for 4-5 minutes. And your chicken curry will be ready, garnish it with coriander leaves.
5 – It’s best option to prepare and serve these both the recipe in one time and eat as Chicken Thali menu. Serve it hot as Chicken thali – kolhapuri chicken sukka – chicken curry, chapati or roti, rice, lemon, sliced onion and raita, as perfect kolhapuri Chicken thali.
Tips for Chicken kolhapuri:
1 – Instead of boiling Chicken you can marinate it. But if you used to boil chicken it will be more beneficial it not only reduces cooking time but also after boiling Chicken we get Chicken stock (soup) that gives amazing taste to Chicken kolhapuri and anyways it is healthy and good than adding water in gravy. You can even use the stock as a chicken soup for kids.
2 – If possible use bedgi red chilli or kashmiri red chilli powder as it gives a bright red colour to the dish and not much spicy.
3 – Roast all kolhapuri masala ingredients on low flame and let it cool completely before grinding, do not add any water while grinding masala.
4 – Chicken is found in plenty of protein which is beneficial for your health as well as protein helps in increasing your health and beauty. Chicken is also rich in phosphorus which not only makes your teeth strong but also keeps your nervous system, kidney and liver health which is very important for you.
Chicken kolhapuri
Ingredients
Ingredients for boiling Chicken (Chicken stock/soup)
- 1 kg Chicken (skinned and cut into pieces) For both recipes Chiken Sukka & Chicken curry
- 1 Onion chopped Medium sized
- ½ teaspoon Grounded Garlic 4 cloves
- ½ teaspoon Grounded Ginger 1 inch piece
- 1 teaspoon Turmeric powder
- ½ teaspoon Salt
- 2 cups Water (1/2 quantity to chicken pieces quantity measure water with the same bowl which used for measuring chicken pieces)
Ingredients for Kolhapuri Masala
- 1 cup Grated Coconut, (around 75 gms)
- 2 teaspoons Cumin seeds (Jeera)
- 2 teaspoons Sesame seeds (Til)
- 4 Cloves
- 1 inch Cinnamon (Dalchini)
- 1 teaspoon Garam masala
- 1 Bay leaf (Tez patta)
- 1 teaspoon Coriander seeds
- 1 Green chilli
- 1 Star anise (Chakra phool)
- 2 Cardamom (Elaichi)
- 2 teaspoon poppy seeds (khaskhas) (optional)
- 1½ tablespoon Red chilli powder
- ¼ cup Cooking oil
- 2 tablespoon Coriander leaves,
- 1 tablespoon Pudina (blend coriander and pudina leaves together and make its paste)
Ingredients for chicken Kolhapuri sukka / chicken curry
- 2 tablespoon Garlic Ginger paste (10-15 garlic cloves and 2 inches Ginger)
- 1 bowl Onion paste (7-8 medium-sized onions)
- ½ bowl Tomato puree/mashed Boil 4/5 medium-size tomatoes in a cooker till two whistles then at room temperature peel off tomatoes skin and grind in mixer for making puree/mash
- 1½ tablespoon Red Chilli powder
- ¼ cup Cooking oil
- Salt as per requirement
Instructions
Steps for preparing Kolhapuri chicken Sukka:
- First keep ready all ingredients mentioned in 1st ingredient group, then in a pressure cooker take chicken pieces then add salt , chopped onion, grounded Ginger, garlic, turmeric powder and add water (1/2 to chicken pieces quantity measure water with same bowl used for measuring chicken pieces)
- Pressure cook the chicken for 2-3 whistles (approximately 10 minutes) in medium flame or until the chicken is cooked well. Once the pressure is released open the cooker. Make sure chicken pieces cooked well by pressing.
- Now separate the boiled chicken and chicken stock (water), you can add this stock to chicken sukka masala if you want to make it a little bit thin.
- How to make Kolhapuri masala at home?Now, its time to make our secret ingredientWhich gives amazing flavour to our Kolhapuri masala for chicken curry or gravy.Add and saute sesame seeds, coriander seeds, green chilli, cinnamon, cloves, cumin seeds, cardamom, star anise, poppy seeds (optional), and bay leaf for 1 minute on low flame.
- Once it releases its Aroma turn off the flame.
- Add grated coconut in it and blend it in a blender Finley like below photo.Once you use this homemade Kolhapuri masala. You will always prefer it to the ready-made chicken masala.
- Further heat oil in a kadhai, add onion paste, and cook it till it turns light golden brown.
- Now add ginger garlic paste into it and cook it for 2 minutes.
- Add our own made secret kolhapuri masala with grated coconut. Cook it on low flame ( otherwise it will get burned) for up to 2 minutes.
- Future adds coriander and pudina leaves paste. Mix it well and cook for another 2 minutes
- When oil started oozes out from the masala.
- Add red chilli powder, Garam masala, and salt mix it well, then cook it on low flame for a minute.
- Once it cook's well and start leaving oil, add tomato puree and cook for 4-5 minutes.
- When oil starts gathering at the edge of the kadhai.
- Now finally add boiled chicken pieces into it.
- Mix it gently, chicken is already cooked, if you hurried then bones may separate from chicken pieces. if you want masala a little bit thin, add chicken stock (water) which we kept aside in step 2. Cook it for 4-5 minutes on low flame.
- Your chicken kolhapuri sukka is ready to serve, garnish it with chopped coriander leaves.You can serve this chicken kolhapuri sukka with chapati, roti, naan with rice, or biryani rice.
Steps for preparing Chicken kolhapuri curry:
- Take water as the same quantity of chicken pieces (use same bowl to measure water and chicken pieces)
- Pressure cook the chicken for 2-3 whistles (approximately 10 minutes) in medium flame or until the chicken is cooked well. Once the pressure is released open the cooker. Make sure chicken pieces cooked well by pressing
- Separate chicken and chicken stock (soup), Keep aside chicken stock, to be added to chicken curry.
- Now repeat all the steps as per chicken kolhapuri sukka from step 3 to 16 (till adding boiled chicken to masala).
- Then add chicken stock (soup) to the chicken as to how much thin curry you want. Cook it for 4-5 minutes.And your chicken curry will be ready, garnish it with coriander leaves.
- Serve it hot as Chicken thali - kolhapuri chicken sukka - chicken curry, chapati or roti, rice, lemon, sliced onion, and raita, as perfect kolhapuri Chicken thali.
