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Kolhapuri Chicken Curry

How to make Kolhapuri Chicken Curry

Introduction

From its signature Kolhapuri chappals to its vibrant markets and vintage architectural marvels, every aspect of present-day Kolhapur speaks volumes about its rich cultural heritage. And emanating from this historical city’s streets is the distinct aroma of the quintessential Kolhapuri masala—fiery, bold and warm, just like its people.

29 States’ Kolhapuri masala or kanda lasun masala is a humble tribute to this age-old culinary magic, woven indispensably into India’s evergreen traditional recipes. So, whether you’re a hard-core desi at heart, a fan of the rich Maharashtrian cuisine, or just a foodie on a journey to explore Indian food, you’re sure to enjoy our recipe of Kolhapuri chicken curry—our traditionally roasted and blended Kolhapuri masala ensuring that it hits just the right notes!

 

What’s Special about the 29 States Kanda Lasun Masala Recipe?

Kanda lasun masala has a distinct personality, characterized by its high spice levels. Fortunately, its spiciness is accompanied by a mild, earthy taste and subtle sweet aroma that has you coming back for more, albeit with a slightly watery nose!

We at 29 States have cracked this unique personality of the Kolhapuri masala. Our kanda lasun masala recipe comprises just the right proportions of core ingredients, roasted and blended the traditional way with zero added preservatives and 100% spice composition. And that’s how we present to you the true essence of Kolhapur—in our signature packet.

Enjoy this delicious Kolhapuri chicken curry with the 29 States Kolhapuri chicken masala, and don’t forget to share your feedback!

Cooking time: 30 minutes
Servings: 4

Ingredients

  • ½ kg chicken
  • 2 tsp 29 States Kolhapuri Masala
  • 2 tsp ginger, garlic & green chilli paste
  • 2 tsp curd
  • Onion
  • Tomato
  • Desiccated coconut
  • Salt to taste
  • Oil to saute
  • Coriander leaves to garnish
Kolhapuri Chicken Curry

Instructions

  • 1

    Marination: Take chicken in a big bowl and marinate it in 1 tsp 29 States Kolhapuri masala, 1 tsp salt, 1 tsp ginger-garlic-green chilli paste, and 2 tsp curd. Set this marination aside for half an hour.

  • 2

    Onion & dry coconut paste: Heat some oil in a pan. Add chopped onions and saute them till they are golden-brown. At this stage, add grated desiccated dry coconut (khopra) and mix well. Roast the coconut until it turns golden-brown and exudes an aroma. Once the coconut is cooked, transfer the roasted onion and tomato to a mixer jar and blend the mixture to a fine paste, adding some water to adjust its consistency.

  • 3

    Chicken gravy: You can start preparing your chicken gravy on the side while your onions and dry coconut are cooking.

    • Take a heavy-bottomed pan or kadai and pour a sufficient quantity of oil (more than you would usually use for stir-fries but less than the quantity used for deep-frying).
    • When the oil is hot, add a teaspoon of the 29 States Kolhapuri masala, pause, and take a deep breath to relish its flavorful aroma. Now, saute the masala in oil briefly.
    • To the sauteed masala, add the marinated chicken and some water to ensure that it cooks evenly. Cover the pan and cook the chicken on a low to medium flame.
    • Check on the chicken intermittently; once it’s cooked, add the onion-dry coconut paste prepared earlier and mix it well. It’s advisable to add some water at this stage, since the gravy becomes progressively thicker. Adjust the gravy’s consistency based on whether you like it thick or watery.
    • Once the gravy comes to a boil, switch off the flame and garnish it with finely chopped coriander leaves.
  • 4

    Serving Kolhapuri chicken curry: To serve this delectable preparation, transfer it to a serving bowl and garnish it with some more coriander leaves. Serve it alongside some sliced salad vegetables. You may savor this delicacy with chapatis or rice.

  • Cook like a pro:
    • Are you a vegetarian who landed on the wrong page? Hang on! You can also prepare this recipe by replacing chicken with stuffed eggplant.
    • Looking to elevate the Maharashtrian feel of this preparation? Add some roasted peanuts when preparing the onion-dry coconut paste, and thank us later!

How to make it?