Kolhapuri Chicken

Chicken cooked with kolhapuri masala. This is a Sanjeev Kapoor exclusive recipe.

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Kolhapuri Chicken
Main Ingredients Chicken, Oil
Cuisine Maharashtrian
Course Main Course Chicken
Prep Time 41-50 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Kolhapuri Chicken

  • 1 Chicken cut into 12 pieces
  • 5 tablespoons Oil
  • 3-4 Dried red chillies
  • 3 medium Onion chopped
  • 2 teaspoons Ginger paste
  • 2 teaspoons Garlic paste
  • 1/4 teaspoon Turmeric powder
  • a pinch Nutmeg grated
  • 1 teaspoon Kolhapuri dry chutney
  • to taste Salt
  • 2 tablespoons Fresh coriander leaves chopped
  • 1 tablespoon Sesame seeds (til)
  • 2 tablespoons Poppy seed (khuskhus) paste
  • 6-8 Black peppercorns
  • 1 teaspoon Caraway seed (shahi jeera) powder
  • 1 tablespoon Cumin seeds
  • 1 inch piece Cinnamon
  • 3-4 Green cardamom
  • 1 Black cardamom
  • 4-5 Clove
  • 1 blade Mace
  • 1/4 Dried coconut ( khopra) grated
  • 8-10 Bedgi whole dry chillies


  1. For the masala paste, dry-roast the sesame seeds, poppy seeds, peppercorns, caraway seeds, cumin seeds, cinnamon, green cardamoms, black cardamom, cloves, mace, dried coconut and Bedgi chillies separately. Cool and grind with a little water to a fine paste. Heat the oil in a pressure cooker; add the red chillies, sauté for a few seconds, remove from heat and reserve for garnishing. Add the onions to the same oil and sauté till golden brown.
  2. Add the ginger paste and garlic paste and cook over medium heat for a few seconds. Stir in the ground paste and cook for three or four minutes over medium heat, stirring frequently. Add the chicken, mix well and cook over high heat, stirring continuously, for two or three minutes. Add half a cup of water and continue cooking over medium heat for three or four minutes, stirring frequently. Add the turmeric powder, grated nutmeg, Kolhapuri dry chutney and salt. Seal the cooker with the lid and cook till the pressure is released twice (two whistles).
  3. Remove the lid when the pressure has reduced. The masala should be quite thick and dry. Serve hot, garnished with coriander leaves and fried chillies.

Nutrition Info

Calories 1665
Carbohydrates 54.5
Protein 126.7
Fat 104.5
Other Fiber 19.2 gm