If you are looking for a perfect Kolhapuri Chicken Masala recipe, stop searching.
I am sharing original recipe with step by step photos and other details .
Mouth watering Kolhapuri Chicken Masala recipe here for you !
Ingredients :
For 3 people
250 gram chicken
2 onions
1 bowl grated coconut
2 spoons sesame seeds
1 spoon coriander seeds
Green cardamom , Clove, Cinnamon
Ginger garlic paste
Salt to taste
4-5 cashew nuts
Chopped coriander
Curry leaves 3-4
Oil 2 big spoons
1/2 tsp turmeric powder
1 spoon red chilly powder
1 tsp garam masala
Method :
To make chicken Kolhapuri , initially we need to cook only chicken and then with gravy again.
Chicken stock (soup of chicken) always used for making chicken curry . In Kolhapur , we call it as Rassa.
Click on its name to go to recipe
Two mouth watering types kolhapuri Rassa are
1. Kolhapuri Pandhara Rassa
It is white in color, less spicy and tastes delicious.
2. Kolhapuri Tambada Rassa
It is red in color as we add red chilly powder along with gravy. It is really spicy , oily and temping.
How to cook chicken separately :
1. If your chicken pieces are too big, cut them into medium small pieces.
2. Wash it clean with water.
3 Let's marinate it first.
Add 1 tsp ginger garlic paste, salt to taste, 1/2 tsp turmeric powder and 1/2 bowl thick curd.
4. Mix it well. Make sure every piece coated nicely. Keep this marinated chicken for 1 hour at room temperature.
5. Heat 2 big spoons oil in a large cooking bowl. Add 1 chopped onion . Cook it well for 2 minutes till it become transparent.
6. Add marinated chicken in it . Mix it well. Keep your flame medium.
DO NOT ADD WATER.
Cover it with lit.
We have already added salt in marinated chicken. This will start releasing water . Let chicken cook in this water. Do not add excess water till it require.
To check if chicken cooked nicely, take 1 piece out of cooking pan. Try to break with hands in two parts. It should separate easily and should feel soft to hands.
9. Once all pieces cooked nicely, add 1 big glass heated water. Let it boil for next 4-5 minutes.
10. Take chicken pieces out of cooking pan . We will make chicken gravy with it.
11. Chicken stock left out will be used to make Chicken Rassa/ Curry.
Gravy for Kolhapuri Chiken Masala:
5. Saute well till it roasts completely. It starts releasing oil when roasts well.
Two mouth watering types kolhapuri Rassa are
1. Kolhapuri Pandhara Rassa
It is white in color, less spicy and tastes delicious.
2. Kolhapuri Tambada Rassa
It is red in color as we add red chilly powder along with gravy. It is really spicy , oily and temping.
How to cook chicken separately :
1. If your chicken pieces are too big, cut them into medium small pieces.
2. Wash it clean with water.
3 Let's marinate it first.
Add 1 tsp ginger garlic paste, salt to taste, 1/2 tsp turmeric powder and 1/2 bowl thick curd.
4. Mix it well. Make sure every piece coated nicely. Keep this marinated chicken for 1 hour at room temperature.
5. Heat 2 big spoons oil in a large cooking bowl. Add 1 chopped onion . Cook it well for 2 minutes till it become transparent.
6. Add marinated chicken in it . Mix it well. Keep your flame medium.
DO NOT ADD WATER.
Cover it with lit.
We have already added salt in marinated chicken. This will start releasing water . Let chicken cook in this water. Do not add excess water till it require.
7. It will start releasing water in 2 minutes.
8. Let this cook for 20 to 25 minutes on low flame. Chicken will cook completely in this time with released water. If chicken not cooked and it become dry because of insufficient liquid , add 1/ 2 bowl heated water at a time. NEVER USE COLD WATER. It changes chicken taste.
To check if chicken cooked nicely, take 1 piece out of cooking pan. Try to break with hands in two parts. It should separate easily and should feel soft to hands.
9. Once all pieces cooked nicely, add 1 big glass heated water. Let it boil for next 4-5 minutes.
10. Take chicken pieces out of cooking pan . We will make chicken gravy with it.
11. Chicken stock left out will be used to make Chicken Rassa/ Curry.
Gravy for Kolhapuri Chiken Masala:
1. Take 1 chopped onion , ginger , garlic, 4-5 cashew nuts, sesame seeds, clove , coriander seeds, cinnamon, 4-5 curry leaves , hand full of coriander, 2 green cardamom.
2. Roast it well on heated pan.
3. Take 1 big bowl grated coconut. You can use fresh grated coconut or dried coconut . Both will give you different tastes.
4. Make a fine paste of it in grinder.
Kolhapuri Chicken Masala / Chicken Gravy
1. Heat 2 big spoons oil in a cooking pan.
2. Add 1 chopped onion. Saute well. Add 1/4 tsp turmeric powder.
3. Add gravy in it .Saute well till it roasts completely.
4. Add 1 spoon red chilly powder, 1 tsp garam masala and salt to taste. Saute well.
6. Add 1 small bowl chicken stock (chicken soup remained after cooking chicken separately). Let gravy cook nicely with stock for 2 minutes.
7. When gravy cooked completely, add already cooked chicken pieces.
8. Mix it well.Coat every piece with gravy . Cover it and cook for 2 minutes on low flame.
9. Kolhapuri chicken masala / Chicken curry is ready to serve. Serve it hot with roti or rice along with Rassa.
~ Amruta
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