How to make Kolhapuri Sukka Chicken - Spicy dry chicken in a red masala thick gravy.

This recipe is from the book Cooking with Olive Oil.

Main Ingredients : Chicken Pieces, Kolhapuri Dry Chutney (कोल्हापुरी सूखी चटनी )

Cuisine : Maharashtrian

Course : Main Course Chicken

Kolhapuri Sukka Chicken Recipe Card

Kolhapuri Sukka Chicken

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Main Course Chicken recipes like Kesar Murgh, Butterfried Chicken with Curry Mayonnaise, Khau Swe, Spiced Chicken.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kolhapuri Sukka Chicken Recipe

  • Chicken Pieces 1 kilogram

  • Kolhapuri Dry Chutney 1 teaspoon

  • Sesame seeds (til) 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Poppy seeds (khuskhus/posto) 2 tablespoons

  • Black peppercorns 6-8

  • Caraway seed (shahi jeera) powder 1 teaspoon

  • Cinnamon 1 inch stick

  • Green cardamom 3-4

  • Black cardamom 1

  • Clove 4-5

  • Mace 1 blade

  • Dry coconut (khopra) grated 1/4 cup

  • Bedgi whole dry chillies 8-10

  • Ginger 1 inch piece

  • Garlic 6-8 cloves

  • Olive oil 5 tablespoons

  • Red chilli 3-4

  • Onion Chopped 3 medium

  • Turmeric powder 1/4 teaspoon

  • Nutmeg a pinch

  • Salt to taste


Step 1

Dry roast sesame seeds, poppy seeds, black peppercorns, caraway seeds, cinnamon, green cardamom, black cardamom, cloves and mace separately.

Step 2

Cool and grind along with dry coconut and bedgi red chillies to a fine paste, adding a little water. Grind ginger and garlic to a fine paste.

Step 3

Heat olive oil in a thick-bottomed pan, add dry red chillies, stir-fry briefly, remove and reserve for garnish. Add onions to the same oil and sauté till golden brown.

Step 4

Add ginger-garlic paste and cook on medium heat for a few seconds. Stir in the prepared coconut paste and cook further for three to four minutes on medium heat, stirring frequently.

Step 5

Add chicken pieces, mix well and cook on high heat, stirring continuously, for two to three minutes. Add half a cup of water and continue cooking on medium heat for three to four minutes, stirring frequently.

Step 6

Add turmeric powder, grated nutmeg, Kolhapuri dry chutney and salt. Mix well and cook further till chicken is completely cooked, stirring frequently. The masala (gravy) should be quite thick and dry.

Step 7

Serve hot garnished with coriander leaves and fried dry red chillies.