Chicken Kolhapuri | Popular Chicken Curry Recipe | The Bombay Chef – Varun Inamdar

Learn how to make Chicken Kolhapuri at home with chef Varun Inamdar.

Chicken Kolhapuri is delicious, spicy and mouth watering chicken curry which is also one of the popular chicken curry served in restaurants. To make this restaurant favourite dish at home with chef Varun Inamdar only on Get Curried.

Ingredients
For 1 cupful of kolhapuri masala
1/2 cup coriander seeds
1/2 tablespoon cumin seeds
1/4 cup desiccated dry coconut
1 tsp sesame seed­
8-10 black peppercorns
Small pc. cinnamon stick
1 tsp white poppy seeds
Pinch full dry fenugreek seeds
1/2 tsp fennel seeds
1 small onion, thinly sliced
5-6 cloves garlic
2 tbsp oil
8-10 spicy red chilies
1 tsp turmeric
1 tbsp tamarind pulp
For the assembly
5 tbsp kolhapuri masala
3 tbsp oil
2 nos tomatoes chopped
A handful of coriander leaves
Water as required
Salt as required
400 gms chicken

Method
For Kolhapuri Masala :
- In a pan heat some oil and add onions to it and cook on moderate flame, till it turns golden brown and add some garlic to it. Once done reserve it in a bowl.

- Add desiccated coconut and oil and toss it until it turns light brown in clour and add it to the same bowl.
- Toast the lavangi kolhapuri red chillies and then add them to the bowl.

- Follow up the same procedure with coriander seeds.

- Follow the same steps with fennel seeds, cumin seeds, black pepper pods and fenugreek seeds mix them well after some time add sesame seed, poppy seeds and cinnamon stick and place it in the same bowl

- Let it cool for 10 minutes

- Grind together all the roasted masala also add salt, turmeric and tamarind. To make a smooth paste add some water.

For Chicken Kolhapuri

- Heat the pan and add oil, once the oil is moderately heated, add the ready Kolhapuri masala and saute it properly

- Add tomatoes until they become nice and soft then add water and let it boil.

- Marinate the chicken with salt and turmeric and allow it to rest for 6-7 minutes

- Add the marinated chicken to the curry and some water too

- Cover it with a lid and let it cook for 12-15 minutes

- Garnish it with coriander leaves

Chicken Kolhapuri is ready to be served!

Host: Varun Inamdar
Copyrights - REPL

[LifebyMikeG]

So pumped, I'm making this tonight. Just found your channel and I'm freaking out with the amount of Indian inspiration I have for the next few months!

[zodiacmanan]

I am from Kolhapur and so happy that you have done justice to the dish.... love it!... Thank you so much!

[rockyp]

Took me almost an hour to individually toast the spices but it was totally worth it. I ended up creating something that I have never tasted before and the flavours were to die for. Thank you

[sudeepnalawade]

I am from Kolhapur! I now live in Florida. The way you did the chicken reminded me so much of my hometown. Keep doing the wonderful work!

[Navedkhan_]

Never cooked anything....but the way you cook and me pleasure to

[bharatisoundattikar]

Very nice recipe.its a relief for me. thank you

[iska]

I live in US and all the Indian restaurants here have either North Indian or South Indian food. I miss Chicken Kolhapuri so much. Now in lockdown, I cook a lot at home and was hoping Varun would have a video on Chicken Kolhapuri. So happy to find it! Gonna make it today and I hope it looks and tastes as delicious as the one in this video!

[flcga]

Out of all the chefs in this channel, Varun is the best. Instructions are clear, presentations are professional and recipes are amazing. Thank you!

[teekhi.imli.urvashi]

Thanks for the recipe :) Excited to try it! In the recipe it mentions to add 8-10 dry red chillies but in your video its looks like you have used more than 30 dry red chillies. Not sure if the ratio is different in the video or am I just confused? Any advice would be great!

[Cruisentom]

it's a request to plzz give an update about the flame(whether to low or high it) when you leave the curry to be made or the chicken to get you got my love your recipes

[jenboth]

Well I tried this recipe. I suggest powering the dry spices into a fine powder and then blending it with the rest of the ingredients. When blended all together the spices didn't blend in completely especially the coriander seeds.
It's a beautiful recipe and I will try all the other recipes as well. Glad to have found this Channel with amazing chicken recipes, with the Bombay flavours..

[pakistanfoodtv]

Mashallah very nice 🌹🌹Remember us in your prayers

[chosenbyharini]

Thank you so much for the recipe, I tried it for lunch and my family loved it.. only thing is the coriander seeds giving little bitter taste to the gravy and I had also reduced the red chillies.. Came out well.. Thank you once again Mr. Varun and thank you Get Curried!! already have a list of recipes to try from Get Curried!

[girijadesai]

The best thing about cooking is dinner and lunch and breakfast and a lot of people liked this video

[wwgd]

i love how you give out receipts. thank you

[JK-wedr]

Wow... thanks for sharing. I’ve made it and it was amazing thank you sooo much

[poonamdevjani]

Thanks for sharing i will make for dinner ....looks soooo yummy

[bertifrasilmeye]

HI LOOKS GOOD ! apart from the 35 chillis, which makes it nearly double phal level.I think eight to ten would be enough unless Lavangi Mirchi are like kashmiri chillis.If I used 35 dried jwala chillis from my garden nobody could eat it ! I also noticed you left the skin on the garlic which I would love to do.. as I must have peeled a few thousand by now!

[mohammadanash]

Varun sir I'm big fan of u because when I started cooking I was first seend your video so until following u..

[chintulaal]

love the way you describe the whole recipe, gonna try it tonight