Kolhapuri chicken is a popular dish from the city of Kolhapur in Maharashtra, known for its fiery and bold flavors. This recipe is made with a mix of spices that give it a distinctively rich and aromatic taste. Here’s how you can prepare Kolhapuri chicken for 4 servings with precise measurements in grams.

Ingredients:

For the Chicken Marinade:

• Chicken: 800 grams, cut into pieces
• Turmeric powder: 2 grams
• Red chili powder: 5 grams
• Salt: 5 grams
• Lemon juice: 15 ml

For the Kolhapuri Masala:

• Dried coconut (desiccated): 30 grams
• Sesame seeds: 10 grams
• Coriander seeds: 10 grams
• Cumin seeds: 5 grams
• Cloves: 2 grams
• Cinnamon: 5 grams
• Black peppercorns: 2 grams
• Stone flower (dagad phool): 2 grams
• Bay leaves: 2 grams
• Star anise: 1 piece

For the Gravy:

• Oil: 50 ml
• Onions: 200 grams, finely chopped
• Tomatoes: 150 grams, finely chopped
• Ginger-garlic paste: 20 grams
• Red chili powder: 5 grams (adjust based on heat preference)
• Kolhapuri masala: 20 grams (prepared from above)
• Water: As needed
• Coriander leaves: 10 grams, chopped for garnish

Instructions:

1. Marinate the Chicken:

• In a bowl, combine the chicken pieces with turmeric powder, red chili powder, salt, and lemon juice. Mix well to coat the chicken evenly.
• Cover and let it marinate for at least 30 minutes, preferably longer.

2. Prepare the Kolhapuri Masala:

• Dry roast the coconut, sesame seeds, coriander seeds, cumin seeds, cloves, cinnamon, black peppercorns, stone flower, bay leaves, and star anise in a pan until they are lightly browned and fragrant.
• Let them cool and then grind to a fine powder. Set aside.

3. Cook the Chicken:

• Heat oil in a heavy-bottomed pan. Add the onions and sauté until golden brown.
• Add the ginger-garlic paste and cook until the raw smell disappears.
• Stir in the tomatoes and cook until they are soft and mushy.
• Add the marinated chicken and cook on high heat for a few minutes until the chicken is seared well.
• Sprinkle in the red chili powder and prepared Kolhapuri masala. Mix well and cook for a minute.

4. Simmer:

• Add enough water to cover the chicken (approximately 200-300 ml), bring to a boil, then reduce the heat and simmer covered until the chicken is cooked through and the gravy is thick.

5. Garnish and Serve:

• Garnish with chopped coriander leaves.
• Serve hot with Bhakri (rice or jowar flatbread), chapati, or steamed rice.

This Kolhapuri chicken is sure to be a hit with its vibrant colors and robust flavors, perfect for those who love their food with a bit of spice. Enjoy your cooking and the delightful meal!