A fiery and aromatic chicken curry from Maharashtra, famous for its intense heat and rich, complex flavor from a special blend of roasted spices. This dish is not for the faint of heart but is incredibly rewarding to make from scratch.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
873cal
51gprotein
108gcarbs
47g
Ingredients
6 piece Byadgi Chilli (for color and mild heat)
4 piece Sankeshwari Chilli (for intense heat, can be substituted with Guntur or Lavangi chilies)
A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Kolhapuri Chicken, Jowar Bhakri and Onion Salad
Aromatic, perfectly spiced Kolhapuri Chicken with rustic Jowar Bhakri - an energy-giving feast!
This maharashtrian dish is perfect for dinner. With 1170.2700000000002 calories and 60.330000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Poppy Seeds
1 tbsp White Sesame Seeds
0.25 cup Desiccated Coconut (unsweetened)
500 g Chicken (bone-in, curry cut pieces)
3 tbsp Vegetable Oil
2 medium Onion (finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 medium Tomato (pureed)
0.5 tsp Turmeric Powder
1.25 tsp Salt (or to taste)
2 cup Hot Water
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Kolhapuri Masala
In a heavy-bottomed pan over low heat, dry roast the desiccated coconut, stirring continuously until it turns light golden brown. This should take about 2-3 minutes. Remove from the pan and set aside.
In the same pan, add all the whole spices: Byadgi and Sankeshwari chilies, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, star anise, mace, and black cardamom. Roast for 3-4 minutes, stirring frequently, until they become aromatic.
Add the poppy seeds and sesame seeds to the pan and roast for another 30-60 seconds until the sesame seeds start to pop. Be careful not to burn them.
Turn off the heat and let the roasted spices and coconut cool down completely. Once cool, transfer them to a spice grinder and blend into a fine powder. Your fresh Kolhapuri masala is ready.
2
Create the Curry Base
Heat oil in a kadai or a heavy-bottomed pot over medium heat.
Add the finely chopped onions and sauté until they turn a deep golden brown. This is a crucial step for the flavor and color of the gravy and can take 10-12 minutes. Be patient and stir occasionally.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Stir in the tomato puree and cook for 6-8 minutes, until the mixture thickens and you see oil separating from the sides of the masala.
3
Cook the Chicken
Add the turmeric powder and 3-4 tablespoons of the freshly prepared Kolhapuri masala to the pot. Adjust the amount of masala based on your spice preference. Sauté for one minute until fragrant.
Add the chicken pieces and mix well, ensuring each piece is thoroughly coated with the masala. Sear the chicken for 4-5 minutes, turning occasionally.
Pour in 2 cups of hot water and add salt to taste. Stir everything together and bring the curry to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through.
Uncover and simmer for another 3-5 minutes if you desire a thicker gravy. Check for seasoning and adjust salt if necessary.
4
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving to allow the flavors to deepen.
Serve hot with traditional accompaniments like Jowar Bhakri (sorghum flatbread), chapati, or steamed rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading)
0.75 tsp salt
2 tbsp ghee (optional, for serving)
Instructions
1
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
2
Divide the dough into equal portions.
3
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
4
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
5
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
