Chicken Kolhapuri

A great north-Indian chicken recipe.
Fairly difficult

Chicken Kolhapuri
Preparation time
Cooking time
Waiting time 10m


For 4 Person(s)


  • 1 kilo(s) chicken
  • 1 cup(s) brown onion
  • 1 cup(s) finely chopped onions
  • 2 tablespoon(s) ginger-garlic paste
  • 1 cup(s) chopped tomatoes
  • 2 teaspoon(s) til (sesame seeds)
  • 2 tablespoon(s) khas-has (posta dana)
  • 2 teaspoon(s) grated coconut
  • 0.5 teaspoon(s) cardamom powder
  • 2 whole, red chilies
  • 1 tablespoon(s) garam masala powder
  • 1 teaspoon(s) turmeric powder
  • 2 teaspoon(s) salt, or as per taste
  • 0.5 cup(s) cilantro leaves, chopped

Chicken Kolhapuri Directions

  1. Roast til (sesame seeds), red chili, and khas-khas in a pan making sure they don't turn brown.
  2. Add grated coconut. Add brown onions and make a paste out of them.
  3. Marinade chicken in ginger garlic paste along with turmeric and salt for about 1/2 hr to 45 mins.
  4. Heat oil in a pan, add finely chopped onions, and fry until it starts changing colour.
  5. Add remaining ginger garlic paste and the chopped tomatoes.
  6. Cook until oil starts leaving the pan. Add chicken along with the marinade. When the chicken is slightly cooked, add 1 1/2 cup of water to make thin gravy. Add onion paste along with 1 tbspn of salt.
  7. After it starts to boil, add garam masala powder, cover, and let it simmer until the chicken is done.
  8. Garnish with coriander (cilantro) leaves.