A fiery, dry chicken dish from Maharashtra, packed with aromatic spices and a hint of coconut. This recipe shows you how to make the authentic Kolhapuri masala from scratch for an unforgettable flavor.
Prep25 min
Cook40 min
Servings4
Serving size: 1 cup
392cal
32gprotein
19gcarbs
22g
Ingredients
500 g Chicken (Bone-in, cut into medium pieces)
0.5 tsp Turmeric Powder
2 tbsp Ginger-Garlic Paste (Divided into two 1 tbsp portions)
1 tbsp Lemon Juice (Freshly squeezed)
1.25 tsp Salt (Adjust to taste, divided)
10 pcs Dried Red Chillies (A mix of Byadgi (for color) and Sankeshwari (for heat) is ideal)
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.
A refreshing and tangy pink-hued drink from the Konkan coast. Made with coconut milk and sour kokum, this digestive cooler is the perfect balance to a spicy meal.
About Kolhapuri Chicken Sukka, Jowar Bhakri and Sol Kadhi
Perfectly spiced, protein-rich Kolhapuri Chicken Sukka with fiber-rich Jowar Bhakri and gut-friendly Solkadhi.
This maharashtrian dish is perfect for lunch. With 788.9100000000001 calories and 41.87g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs Cloves
2 pcs Green Cardamom
1 pcs Black Cardamom
1 inch Cinnamon Stick
1 tsp Fennel Seeds
1 tsp White Sesame Seeds
0.25 cup Dried Coconut (Grated (khopra))
3 tbsp Vegetable Oil
2 pcs Onion (Medium, finely sliced)
1 pcs Tomato (Medium, finely chopped)
0.25 cup Water (As needed)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 tbsp Fresh Coconut (Grated, for garnish (optional))
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with turmeric powder, 1 tbsp of ginger-garlic paste, lemon juice, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for deeper flavor.
2
Prepare the Kolhapuri Masala
Heat a heavy-bottomed pan over low-medium heat. Add the dried red chillies and dry roast for 1-2 minutes until they are fragrant and slightly puffed. Remove and set aside.
In the same pan, add coriander seeds, cumin seeds, black peppercorns, cloves, green and black cardamoms, cinnamon stick, and fennel seeds. Roast for 2-3 minutes, stirring continuously, until they release a rich aroma.
Add the white sesame seeds and grated dried coconut to the pan. Continue roasting for another 1-2 minutes until the coconut turns a light golden brown. Be vigilant to prevent burning.
Turn off the heat and transfer all roasted ingredients to a plate to cool down completely.
Once cool, combine all roasted ingredients in a spice grinder or blender and grind to a fine powder. Your authentic Kolhapuri masala is ready.
3
Sauté the Base Aromatics
Heat the vegetable oil in a kadai or a wide, heavy-bottomed pan over medium heat.
Add the finely sliced onions and sauté for 10-12 minutes, stirring frequently, until they are deeply caramelized and golden brown. This step is crucial for the dish's flavor.
Add the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the finely chopped tomato and cook for 4-5 minutes, mashing it with the back of a spoon, until it turns soft and oil begins to separate from the mixture.
4
Cook the Chicken
Add the marinated chicken to the pan. Increase the heat to high and sear the chicken for 5-7 minutes, stirring, until it's lightly browned on all sides.
Reduce the heat to medium. Add 3-4 tablespoons of the freshly prepared Kolhapuri masala (or more, to your taste) and the remaining 0.75 tsp of salt. Mix well to coat the chicken completely.
Sauté the chicken with the masala for 2 minutes until the spices are fragrant.
Pour in 1/4 cup of water, stir everything together, and bring to a simmer.
Cover the pan, reduce the heat to low, and let the chicken cook for 15-20 minutes, or until it is tender and cooked through. Stir occasionally to prevent sticking.
5
Finish and Garnish
Once the chicken is fully cooked, remove the lid. If there is excess moisture, increase the heat to medium-high and stir for 2-3 minutes to dry it out.
The final dish should be dry, with the masala clinging tightly to the chicken pieces.
Turn off the heat. Garnish with freshly chopped coriander leaves and optional grated fresh coconut.
Serve hot and enjoy.
6
Serving Suggestion
Serve Kolhapuri Chicken Sukka with traditional Maharashtrian breads like Jowar Bhakri or Bajra Bhakri. It also pairs well with chapatis, naan, or as a side dish with dal and 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.
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Kokum Extract
In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2
Extract Fresh Coconut Milk
While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
Combine both the thick and thin coconut milk extracts.
Gently pour the freshly extracted coconut milk into the bowl containing the strained kokum extract.
Stir well to combine. You will see the mixture turn into a beautiful, pale pink color.
Add salt to taste and stir until it is completely dissolved.
4
Prepare the Tempering (Tadka)
Heat the coconut oil in a small pan (tadka pan) over medium heat. The oil is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and let them splutter, which should take about 30 seconds.
Add the cumin seeds and hing, and sauté for another 10 seconds.
Finally, add the curry leaves. Be careful as they will crackle. Sauté until they become crisp, about 15-20 seconds.
5
Finish and Serve
Immediately pour the hot tempering over the prepared Sol Kadhi. Stir gently to incorporate the flavors.
Garnish with finely chopped coriander leaves.
For the best taste, chill the Sol Kadhi in the refrigerator for at least 30 minutes before serving. Serve cold as a digestive drink after a meal or as a refreshing accompaniment.
