How to make Kolhapuri Sukka Chicken -

Spicy dry chicken in a red masala thick gravy.Dry and spicy chicken preparation in thick red gravy.

Sanjeev Kapoor

This recipe is from the book Cooking with Olive Oil.

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

Cuisine : Maharashtrian

Course : Main Course Chicken

Kolhapuri Sukka Chicken

Kolhapuri Sukka Chicken 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 : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kolhapuri Sukka Chicken Recipe

  • Chicken cut into 12 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.

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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.