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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.
For 4 servings
Prepare the Kolhapuri Masala
Create the Curry Base
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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.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 873.2 calories per serving with 51.34g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Garnish and Serve
Replace chicken with 250g of paneer, 200g of mushrooms, or a mix of vegetables like potatoes, cauliflower, and green peas. Adjust cooking time accordingly.
To reduce the heat, decrease the number of Sankeshwari chilies to 1-2 and increase the Byadgi chilies. You can also deseed the chilies before roasting.
For a richer, slightly less intense curry, add a paste of 8-10 soaked cashews along with the tomato puree, or stir in 2-3 tablespoons of fresh cream or coconut milk at the end of cooking.
Substitute chicken with 500g of mutton pieces. Pressure cook the mutton with ginger-garlic paste, salt, and turmeric for 4-5 whistles before adding it to the curry base, then simmer for an additional 20-25 minutes.
Chicken is a high-quality lean protein, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The capsaicin in the hot red chilies is known to provide a temporary boost to your metabolism, which can aid in calorie burning.
The complex blend of spices like turmeric, cloves, cinnamon, and coriander are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Spices like cumin and coriander seeds are traditionally known to aid digestion by stimulating the secretion of pancreatic enzymes.
The heat comes from the Sankeshwari (or Guntur) chilies. To make it milder, reduce the quantity of these hot chilies, or remove their seeds before roasting. You can also increase the amount of Byadgi/Kashmiri chilies, which provide color without much heat. Adding a little cream or cashew paste at the end can also help balance the spice.
Yes, you can use boneless chicken breast or thigh pieces. Cut them into 1.5-inch cubes. Note that boneless chicken cooks faster, so reduce the simmering time to about 12-15 minutes to prevent it from becoming dry.
Traditionally, it is served with Jowar Bhakri (sorghum flatbread) or Chapati. It also pairs wonderfully with steamed rice, which helps to balance the intense spice. A side of simple onion salad or cooling raita is also recommended.
You can store leftover Kolhapuri Chicken in an airtight container in the refrigerator for up to 3 days. The flavors often become deeper and more pronounced the next day. Reheat thoroughly before serving.
Kolhapuri Chicken can be part of a healthy diet in moderation. It is high in protein from the chicken and contains numerous beneficial spices with antioxidant properties. However, it can be high in oil and is very spicy, which might not be suitable for everyone. You can control the amount of oil used to make it healthier.
A single serving of this Kolhapuri Chicken (approximately 320g) contains an estimated 420-470 calories. The exact number can vary based on the amount of oil used and the fat content of the chicken.