Meal Prep · Indian
Chicken Kolhapuri
A fiery and aromatic Maharashtrian chicken curry that’s a true flavor explosion.
Ingredients
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Step-by-step- Marinate the chicken: In a bowl, combine chicken pieces with ginger-garlic paste, a pinch of salt, and optionally, the plain yogurt. Mix well and let it marinate for at least 15-30 minutes, or longer in the refrigerator.
- Prepare Kolhapuri Masala: In a dry pan, dry roast the dried red chilies, coriander seeds, cumin seeds, black peppercorns, green cardamoms, black cardamom, cinnamon, cloves, star anise, poppy seeds, desiccated coconut, fenugreek seeds, and white sesame seeds over low heat until fragrant (about 3-5 minutes). Be careful not to burn the coconut.
- Cool the roasted spices, then transfer them to a spice grinder or blender. Grind into a fine powder. If making a paste, add a splash of water and grind until smooth. Set aside.
- Cook the base: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped onions and sauté until they turn golden brown (about 8-10 minutes).
- Add the marinated chicken to the pot and sear on all sides until lightly browned (about 5-7 minutes).
- Stir in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
- Add the prepared Kolhapuri masala paste (or powder) to the pot. Sauté for another 5-7 minutes, stirring constantly, until the raw smell of the spices disappears and the oil separates again.
- Pour in 1 cup of water (or chicken broth) and bring the mixture to a simmer. Cover the pot and cook for 15-20 minutes, or until the chicken is tender and cooked through, stirring occasionally.
- Check for seasoning and adjust salt if necessary. Garnish with fresh chopped coriander leaves before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 25 g |
| Carbohydrates | 20 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Chicken Kolhapuri in an airtight container. Ensure it’s not left at room temperature for more than 2 hours.
Freezer Up to 3 months
Transfer the cooled curry to freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the gravy is too thick, until heated through. Alternatively, microwave in short bursts, stirring well between intervals.
Chef’s Corner
- For an authentic taste, don’t skip dry roasting the whole spices for the Kolhapuri masala. Low heat roasting brings out their deep aromas and flavors.
- Adjust the spice level by varying the number and type of dried red chilies. Kashmiri chilies offer color with mild heat, while Byadagi or Guntur chilies provide more intensity.
- Marinating the chicken, even for a short time, helps tenderize it and infuse flavor. Adding a little yogurt to the marinade makes the chicken even more succulent.
- Serve Chicken Kolhapuri with steamed rice, naan, roti, or traditional Maharashtrian bhakri to savor all the rich gravy.
