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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.
For 4 servings
Marinate the Chicken
Prepare the Kolhapuri Masala
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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.
This maharashtrian recipe takes 65 minutes to prepare and yields 4 servings. At 392.28 calories per serving with 32.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté the Base Aromatics
Cook the Chicken
Finish and Garnish
Serving Suggestion
This recipe works wonderfully with mutton (goat meat). You will need to increase the cooking time significantly, preferably using a pressure cooker to tenderize the meat before the final sauté.
Create a vegetarian version using paneer, mushrooms, or a mix of sturdy vegetables like potatoes and cauliflower. Adjust cooking times accordingly.
To make a gravy (Kolhapuri Tambda Rassa), increase the amount of water to 1-2 cups after cooking the chicken and simmer until the gravy reaches your desired consistency.
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The blend of hot chillies and spices like black pepper contains compounds like capsaicin and piperine, which can temporarily boost metabolism and aid in fat burning.
Many spices used in the Kolhapuri masala, such as turmeric (containing curcumin), cloves, and cinnamon, are known for their potent anti-inflammatory and antioxidant effects, which help combat oxidative stress in the body.
A single serving of Kolhapuri Chicken Sukka contains approximately 370-400 calories, depending on the cut of chicken and the amount of oil used.
It can be part of a balanced diet. It's high in protein from the chicken, which is essential for muscle repair. The spices offer various health benefits, including anti-inflammatory properties. However, it can be high in fat due to the oil and coconut, so it's best enjoyed in moderation.
Yes. The heat comes from the dried red chillies and black peppercorns. To reduce the spice level, use fewer chillies, focusing on milder varieties like Byadgi, and reduce the amount of black peppercorns in the masala.
Absolutely. You can use boneless, skinless chicken thighs or breast, cut into bite-sized pieces. Note that boneless chicken cooks faster, so reduce the cooking time in step 4 to about 10-12 minutes to avoid overcooking.
Dried coconut (khopra) is traditionally used for the masala as it has a nutty, intense flavor and roasts well. Fresh coconut is typically used as an optional garnish to add a touch of sweetness and moisture that balances the heat.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will intensify, making it even more delicious the next day. Reheat thoroughly before serving.