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

This recipe is from the book Cooking with Olive Oil.

Main Ingredients : Chicken on the bone ( हड्डी समेत चिकन ) , Kolhapuri Dry Chutney ( कोल्हापुरी सूखी चटनी )

Cuisine : Maharashtrian

Course : Main Course Chicken

Kolhapuri Sukka Chicken

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

You can also find more Main Course Chicken recipes like Or try out these recipes from Maharashtrian Cuisine like Mawa Modak, Aloo Aur Lehsun Ki Sabzi, Til Chocolate aur Nariyal ke Laddoo, Omlette Rassa,

Kolhapuri Sukka Chicken Recipe Card

Kolhapuri Sukka Chicken
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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Kolhapuri Sukka Chicken

  • Chicken on the bone 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

Method

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.

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