Name: Kolhapuri Chicken Masala recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5
Ingredients: For chicken Marination - Chicken Pieces – 1 kg (Washed thoroughly); Turmeric – 1tsp; Salt – ½ tsp; Lemon juice – 1tbsp; Green Masala –; Fresh Coriander leaves – 1/2 cup Roughly chopped; Garlic cloves – 4-5; Ginger – 1/2 inch peeled and cut into slices; Water – ¼ cup; For Tempering – Onion – 1 Small – Finely Chopped; Tomato – 1 small Finely Chopped; Chicken Garam masala –1tsp; Kolhapuri chicken Masala – ½ cup (recipe is shared); Red chilli powder – ½ tbsp. (optional); Oil – 2-3 tbsp; Salt to taste; For Curry – Water as required to adjust consistency.

ABOUT Kolhapuri Chicken Masala RECIPE

Kolhapur, known as ‘Dakshin Kashi’ is one of the most prosperous city of India in Southern Maharashtra in western Ghats. Kolhapur the town of goddess Mahalaxmi is gifted with and incredible archeological & cultural heritage, magnificent temples, monuments forts, lakes and gardens. Kolhapur is world famous for “Kolhapur Chappals” & Jaggery, costume jewellery, known as Kolhapur saz, Cotton dhotis and distinctive sarees. City is equally famous for special kolhapuri Misal, Kolhapur pandra and tambda Rassa, techa.

Ingredients Serving: 5

For chicken Marination - Chicken Pieces – 1 kg (Washed thoroughly)
Turmeric – 1tsp
Salt – ½ tsp
Lemon juice – 1tbsp
Green Masala –
Fresh Coriander leaves – 1/2 cup Roughly chopped
Garlic cloves – 4-5
Ginger – 1/2 inch peeled and cut into slices
Water – ¼ cup
For Tempering – Onion – 1 Small – Finely Chopped
Tomato – 1 small Finely Chopped
Chicken Garam masala –1tsp
Kolhapuri chicken Masala – ½ cup (recipe is shared)
Red chilli powder – ½ tbsp. (optional)
Oil – 2-3 tbsp
Salt to taste
For Curry – Water as required to adjust consistency.

Instructions

Prepare green masala. Blend coriander leaves, garlic cloves and ginger together into fine paste. Add water if required for blending.
Wash chicken pieces thoroughly. Add lemon juice, turmeric, salt and green masala. Marinate it for 45 minutes – 1 hour.
Chop and blend tomato into fine paste. Keep aside.
Heat oil in a pan or wok. Add finely chopped onion and salt. Cook till golden brown.
Add garam masala, red chilli powder and kolhapuri curry masala. Sauté for few seconds.
Add prepared tomato paste.
Cook stirring often until it changes its color and become bit thick.
Add marinated chicken. Mix well. Coat well with masala.
Stir and cook for 3-4 minutes.
Add 1 ½ cup water. Bring it to boil and cook on medium low flame for 15-20 minutes or until chicken is tender and gravy has thickened slightly.
Serve hot with chapati, rice or naan or rice crepes.

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