Kolhapuri Chicken


  • Nariyal ka burada (Coconut powder): ¼ cup
  • Till (Sesame seeds): 2 tbs
  • Badam (Almonds): 15-18
  • Sabut kali mirch (Whole black pepper): ½ tsp
  • Laung (Cloves): 4
  • Sabz elaichi (Green cardamom): 5
  • Zeera (Cumin seeds): 1 tsp
  • Dar cheeni (Cinnamon stick): 1-inch piece
  • Sabut dhaniya (Whole coriander): 1 tsp


Step 1: Dry roast Nariyal ka burada (Coconut powder), Till (Sesame seeds), Badam (Almonds), Sabut kali mirch (Whole black pepper), Loung (Cloves), Sabz elaichi (Green cardamom), Zeera (Cumin seeds), Dar cheeni (Cinnamon stick), Sabut dhaniya (Whole coriander) at low flame till coconut changes its colour (golden).

Step 2: Make a paste by using ½ cup of water in a spice mixer.


  • Chicken/Mutton: 1 kg
  • Piyaz (Onion): 2 small
  • Tamater (Tomatoes) paste: 3 medium [Created the paste by blending with ¼ cup of water]
  • Lehsan (Garlic) paste: 1 tsp
  • Adrak (Ginger) paste: 1 tsp
  • Pissi laal mirchen (Red chilli powder): 2 tsp
  • Namak (Salt): 1½ tsp [to taste]
  • Haldi (Turmeric powder): ¼ tsp
  • Dhaniya (Coriander) powder: ½ tsp
  • Podina (Mint leaves): 10-12
  • Sabz mirchen (Green chillies): 2
  • Pani (Water): 1½ cup
  • Oil: ¾ cup


Step 1: Marinate Chicken with previously prepared paste for 1 hour.

Step 2: Add Piyaz (Onion) in Oil and cook till it becomes brown. Add marinated Chicken, mix and cook at medium to low flame.

Step 3: Add Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder, mix, cover, and cook at medium flame for 5 minutes.

Step 4: Add Lehsan (Garlic) paste, Adrak (Ginger) paste, Tamater (Tomatoes) paste, mix and cook at medium flame till the Chicken becomes tender and the oil separates.

Step 5: Add Pani (Water), mix, and simmer for 5-8 minutes. Add Podina (Mint leaves), Sabz mirchen (Green chillies), and mix.

Serve with Boiled Rice or Chapati.