Kolhapuri Chicken

Updated: Oct 16

Preparation Time: 10 min. Cooking Time: 35 min. Serves 4 For Marinade: 750 grams Boneless Chicken Cube

2 tbsp Oil

1½ tbsp Ginger Garlic Paste

1 cup Kolhapuri Masala Powder

¾ tsp Turmeric Powder

1 tsp Kashmiri Red Chilli Powder

¾ tsp Salt Ingredients: 2 Small Onions very finely chopped (preferably Indian Onions)

½ cup Coriander Leaves with Stalks Finely Chopped

3 tbsp Oil

2 tbsp Butter

3 Dry Red Chillies

1 tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric Powder

1 tsp Red Chilli Powder

1 tsp Raw Honey

Salt to taste For Marinade:

In a bowl add the kolhapuri masala powder, turmeric powder, kashmiri chilli powder, oil, ginger-garlic paste and salt, mix well then combine with the chicken cubes. Refrigerate for 5-6 hours or overnight.


Method:

  1. In a large pan heat the oil and one dry red chilli, once hot add the cumin seeds, asafoetida, onions, coriander leaves and a ¼ tsp of salt. Mix well and cook on a low heat for 3-4 minutes until soft with the lid covered.

  2. Now add the marinated chicken, turmeric powder, chilli powder, honey, and salt. Then add ¾ cup of water in the bowl used for marinating, stir and pour it into the chicken to get all of the spices in.

  3. Mix well, cover the pan and simmer on low heat until the chicken has cooked, stirring occasionally.

  4. If you think you need more water, add about ⅛ to ¼ cup but keep the curry on the thicker side.

  5. In a spice heating pan, heat the butter and dry red chillies, once bubbly, pour over the cooked chicken.


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