This is one of the most popular, delectable chicken curry from Maharashtra. The taste of the curry comes from its special Kolhapuri masala which makes this most aromatic and mouthwatering . It’s quite vibrant, flavourful and absolutely delicious in taste. Traditionally, the Kolhapuri masala was prepared with pounding the spices manually which rendered heavenly taste to this dish, these days , we do it in grinder, nevertheless, it still tastes awesome

Do not get overwhelmed by the ingredients list, once you assemble them, this dish is quite simple to prepare and besides, these spices are easily found in our pantry

Being born and brought up in Mumbai, I had many Maharashtrian friends, who would bring non veg and veg curries for lunch which was quite beautiful to look at and used to taste heavenly which is when I realized that the Kolhapuri masala was added to all these curries so yes, you can use the same masala and prepare this curry substituting chicken with Mutton, Cottage Cheese, Tofu etc and they would still taste awesome

Again , each dish always has slight variations in their preparation, this is one of the dishes I learnt from my friends and I hope , I have done justice to it

*I generally make small slits in chicken pieces for better absorption of the spices

**In case you do not have freshly grated coconut , use desiccated coconut instead

***If you find the dish quite spicy, add little cream to mellow down the taste and for additional creamy texture to the gravy

Do watch the video for better clarity in preparation and share your experience once you prepare the dish

Preparation time: 15 mins Cooking time: 50 mins Total time: 60 mins

Servings: 4


  • 500-600 g curry cut Chicken
  • 1-2 sprig Curry Leaves
  • 1.5 tbsp oil
  • Salt to taste
  • 1/4 cup chopped coriander leaves/Cilantro
  • Water as required

For Marination

  • 2 tbsp Chilli powder
  • 1/2 teaspoon turmeric
  • 2 teaspoon Ginger garlic paste
  • Salt to taste
  • 1 tbsp Lemon juice
  • 1.5 tsp Coriander powder
  • 1/2 teaspoon garam masala

For Kolhapuri masala

  • 1 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 2 green cardamom
  • 1 tbsp sesame seeds
  • 1/4 cup grated coconut
  • 1 black cardamom
  • 1 mace
  • 1 star anise
  • 1 teaspoon peppercorns
  • 2-3 cloves
  • 1 tbsp oil
  • 1 small inch cinnamon stick
  • 3-4 dry red chilies
  • 1 teaspoon poppy seeds
  • 1/4 kg onions, sliced
  • 2 medium tomatoes chopped

Steps to prepare

  • Marinate chicken with all ingredients mentioned under Marination section for 30 minutes to 1 hour  
  • Heat 1 tbsp oil in a pan. Roast all the whole spices, sesame, poppy seeds and dry red chili for few seconds  
  • Add coconut, onions, little salt and roast until golden brown  
  • Allow to cool completely. Grind the mixture with chopped tomatoes and adequate water to form smooth puree  
  • Heat 1.5 tbsp oil in a pan. Add curry leaves and saute for few seconds.
  • Add ground puree and mix well. Cook for 4-5 minutes until oil separates  
  • Add chicken, salt and water. Mix well. Bring to boil  
  • Cover and Simmer until chicken is cooked stirring occasionally  
  • Add coriander leaves and mix well. Garnish with fresh chopped coriander leaves. Serve hot with rice, bhakri or chapatis/flatbreads
Kolhapuri Chicken
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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