How to make Kolhapuri Sukka Chicken-SK Khazana -

A popular Kolhapuri preparation – spicy chicken bursting with flavours

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Kolhapuri dry masala

Cuisine : Maharashtrian

Course : Main Course Chicken

For more recipes related to Kolhapuri Sukka Chicken-SK Khazana checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Clay Pot Chicken - SK Khazana Chicken Stew Chicken Mince Bake Chicken In Thai Green Curry

Kolhapuri Sukka Chicken-SK Khazana

Kolhapuri Sukka Chicken-SK Khazana Recipe Card


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.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kolhapuri Sukka Chicken-SK Khazana Recipe

  • Chicken cut into 1 1/2 inch pieces on the bone 750 grams

  • Kolhapuri dry masala 2 tablespoons

  • Oil 4 tablespoons

  • Dried red chillies 4

  • Medium onions finely chopped 3

  • Ginger-garlic paste 1 tablespoon

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Nutmeg (jaiphal) powder 1/4 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Fresh coriander sprig for garnish

  • Paste

  • Dried coconut (kopra) grated 1/4 cup

  • Caraway seeds (shahi jeera) 1 teaspoon

  • White sesame seeds (safed til) 1 tablespoon

  • Cloves 6-8

  • Black cardamoms 2

  • Black peppercorns 20-24

  • Cinnamon broken 1 inch

  • Green cardamoms 4

  • Poppy seeds (khus khus) 1 1/2 tablespoons

  • Mace (javitri) 1 blade

  • Dried red chillies 3-4


Step 1

To make the paste, dry roast coconut till fragrant. Add caraway seeds, sesame seeds, cloves, black cardamoms, peppercorns, cinnamon, green cardamoms, poppy seeds, mace and red chillies and continue to roast till the mixture becomes light brown. Remove from heat, cool and blend to a fine paste with sufficient water.

Step 2

Heat oil in a non-stick pan. Add red chillies and sauté for a minute. Remove 2 chillies and reserve for garnishing.

Step 3

Add onions, mix and sauté till browned. Add ginger-garlic paste and mix. Add the ground paste, mix well, cover and bring to a boil.

Step 4

Add salt and mix. Add chicken pieces and mix well. Rinse the grinder jar with ½ cup water and add to the pan and mix well.

Step 5

Add turmeric powder, nutmeg powder and Kolhapuri dry masala, mix well, cover and cook till chicken is fully done and the masala is thick and dry.

Step 6

Add coriander leaves and mix well.

Step 7

Garnish with reserved fried red chillies and a coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.