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Kolhapuri Chicken

Marinated and then cooked with bay leaf, cinnamon, cloves, black pepper and ground paste, kolhapuri chicken comes out a winner.

Kolhapuri Chicken Kolhapuri Chicken


: Chef Anish Padgaonkar, The Oberoi Mumbai, Khandahar

Recipe Servings

: 8

Recipe Cook Time

: 1 Hour 40 Minutes

Recipe Rating

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  • For the marination:

    1 kg chicken

    2/3 cup yoghurt

    1 tsp turmeric powder

    2 tsp red chilli

    1 tsp garlic paste

    Salt to taste

    1 tsp lime juice

    For the Kohlapur masala:

    2 tsp corn or peanut oil

    1 bay leaf

    2 cinnamon sticks

    6  cloves

    1/2 tsp crushed black pepper

    2 medium onions, chopped

    2 tsp grated coconut

    1 large tomato, chopped

    For the main preparation:

    2 tsp oil

    1 tsp coriander leaves


For the marination:

Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready.

Add the cut chicken pieces to the marinade and leave aside for half an hour.

For the Kohlapur masala:

Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn translucent.

Add grated coconut. Saute till coconut color changes.

Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.

For the main preparation:

Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly.

Add paste and simmer on low flame for five minutes.

Kolhapur chicken is ready. Garnish with coriander leaves.

Serve hot with rice.

Key Ingredients: Chicken, Yogurt, Turmeric, Red Chilli, Garlic, Salt, Lemon Juice, Vegetable Oil, Bay Leaf, Cinnamon, Black Pepper, Coconut, Tomato, Coriander Leaves

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