Kolhapuri Chicken

Kolhapuri Chicken Recipe - Spicy and Flavorful Indian Dish

Region / culture: India | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Kolhapuri Chicken is a spicy and flavorful dish that originates from the city of Kolhapur in Maharashtra, India. This dish is known for its rich and aromatic gravy made with a blend of traditional Indian spices.

History

Kolhapuri Chicken has its roots in the culinary traditions of the Kolhapur region in Maharashtra. It is believed to have been created by the royal chefs of the Kolhapur dynasty, who used a unique blend of spices to create a dish fit for royalty.

Ingredients

1 kg chicken
0.67 cup yogurt
2 tsp grated coconut
1 large tomato, cut
1 tsp garlic paste
1 tsp coriander leaves
2 tsp red chile
1 tsp turmeric powder
1 tsp lime juice
2 tsp corn or peanut oil
1 bay leaf
2 pieces cinnamon
6 cloves
0.5 tsp crushed black pepper
2 medium onions
2 tsp oil
salt to taste

How to prepare

In a bowl, mix turmeric powder, red chiles, garlic paste, salt, and lime juice with curd.
The marinade is now ready.
Add the cut chicken pieces to the marinade and set aside for half an hour.
Heat oil in a pan.
Add bay leaf, cinnamon, cloves, crushed black pepper, and chopped onions.
Sauté until the onions turn translucent.
Add grated coconut and continue sautéing until the coconut changes color.
Add tomatoes and cook for 10 minutes.
Allow the mixture to cool, then puree it in a blender.
The kolhapur masala is now ready.
Heat oil in a pan and add the marinated chicken.
Cook for 25 minutes over low heat, stirring regularly.
Add the prepared paste and simmer on low flame for five minutes.
The Kolhapur chicken is now ready.
Garnish with coriander leaves.
Serve hot with rice.

Variations

For a vegetarian version, substitute chicken with paneer or mixed vegetables.
Add cashew paste or cream for a richer gravy.
Adjust the spice level by adding more or less red chilies.

Cooking Tips & Tricks

Marinating the chicken in yogurt and spices helps to tenderize the meat and infuse it with flavor.

- Toasting the coconut before adding it to the dish enhances its nutty flavor.

- Slow cooking the chicken allows the flavors to develop and the meat to become tender.

- Adjust the amount of red chilies according to your spice preference.

Serving Suggestions

Kolhapuri Chicken pairs well with steamed rice, naan, or roti. Serve with a side of cucumber raita or onion salad for a refreshing contrast to the spicy flavors.

Cooking Techniques

Marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.

- Slow cook the chicken on low heat to ensure it is tender and flavorful.

- Blend the cooked masala mixture to a smooth paste for a silky gravy.

Ingredient Substitutions

Use ghee instead of peanut oil for a richer flavor.

- Substitute fresh tomatoes with canned tomatoes for convenience.

- Use coconut milk instead of grated coconut for a creamier texture.

Make Ahead Tips

Kolhapuri Chicken can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the Kolhapuri Chicken with fresh coriander leaves and a drizzle of lime juice for a pop of color and freshness. Serve in a traditional Indian serving bowl for an authentic touch.

Pairing Recommendations

Pair Kolhapuri Chicken with a refreshing cucumber mint cooler or a glass of lassi to balance out the heat of the spices. A side of garlic naan or jeera rice complements the dish perfectly.

Storage and Reheating Instructions

Store leftover Kolhapuri Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 280

Carbohydrates

Total Carbohydrates: 9g

Dietary Fiber: 2g

Sugar: 4g

Fats

Total Fat: 15g

Saturated Fat: 4g

Trans Fat: 0g

Proteins

Protein: 28g

Vitamins and minerals

Vitamin A: 10%

Vitamin C: 20%

Calcium: 6%

Iron: 15%

Alergens

Contains: Dairy (yogurt)

Summary

Kolhapuri Chicken is a rich source of protein and essential vitamins and minerals. It is moderate in carbohydrates and fats, making it a nutritious and satisfying meal option.

Summary

Kolhapuri Chicken is a delicious and aromatic dish that showcases the bold flavors of Indian spices. With a rich and spicy gravy, tender chicken, and a hint of coconut, this dish is sure to impress your taste buds. Serve hot with rice or bread for a satisfying meal that will transport you to the vibrant streets of Kolhapur.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, back when I was just a young girl eager to learn the art of cooking. I had always been fascinated by the flavors and aromas of Indian cuisine, and one day, while flipping through an old cookbook at a friend's house, I stumbled upon a recipe for Kolhapuri Chicken.

The name itself intrigued me. Kolhapuri Chicken. It sounded exotic and full of spices. I immediately asked my friend's mother about the recipe, and she told me that it was a traditional dish from the city of Kolhapur in Maharashtra, India. She had learned the recipe from her own mother, who had passed it down through generations.

I was determined to learn how to make this dish, so I asked my friend's mother if she would teach me. She agreed, and so began my journey into the world of Kolhapuri Chicken.

The first step was to gather all the necessary ingredients. The recipe called for a variety of spices such as coriander, cumin, turmeric, and red chili powder. I had never used some of these spices before, but my friend's mother patiently showed me how to measure and mix them together to create a fragrant spice blend.

Next, we marinated the chicken pieces in a mixture of yogurt, ginger, garlic, and the spice blend. The chicken had to sit for several hours to absorb all the flavors before we could cook it.

As the chicken marinated, my friend's mother explained the importance of using fresh ingredients and taking the time to properly prepare and cook the dish. She told me that each spice had its own unique flavor and that it was essential to balance them all in order to create the perfect dish.

Finally, it was time to cook the chicken. We heated a mixture of oil and ghee in a large pot and added onions, tomatoes, and green chilies. The aroma of the spices filled the air as we stirred the mixture and watched it slowly come together.

Once the onions had caramelized and the tomatoes had softened, we added the marinated chicken and let it simmer on low heat. The smell of the cooking chicken was intoxicating, and I couldn't wait to taste the final dish.

After what seemed like an eternity, the chicken was finally ready. We garnished it with fresh cilantro and served it with hot steamed rice and naan bread. The first bite was a revelation. The flavors of the spices danced on my tongue, and I knew that I had discovered something truly special.

Since that day, Kolhapuri Chicken has become a staple in my cooking repertoire. I have made it countless times for my family and friends, and each time, it never fails to impress.

I am grateful to my friend's mother for introducing me to this wonderful recipe and for patiently teaching me the art of cooking. The memory of that day will always hold a special place in my heart, and I will continue to pass down the recipe for Kolhapuri Chicken to future generations, just as it was passed down to me. Cooking is more than just a skill, it is a way to connect with others and to create lasting memories. And for that, I am truly grateful.