Marathi Kolhapuri Chicken or Mutton
Kolhapuri curries are famous for their intense heat and aromatic masala, made using a blend of roasted spices and dry red chilies. The dish is hearty and bold, typically paired with bhakri, chapati, or steamed rice.
🧂 Ingredients
For the Meat:
Chicken – 1 kg (bone-in, cleaned and cut)
(or use mutton – 1 kg, pressure cook till tender before using)Lemon juice – 1 tbsp
Turmeric powder – ½ tsp
Salt – as needed
For the Kolhapuri Masala (Roasted Spice Mix):
Dry red chilies – 6 to 8 (preferably Byadgi or Kashmiri)
Coriander seeds – 2 tbsp
Cumin seeds – 1 tsp
Black peppercorns – 6 to 8
Fennel seeds – ½ tsp
Cloves – 4
Green cardamoms – 3
Cinnamon – 1-inch piece
Black cardamom – 1 (optional)
Sesame seeds – 1 tsp
Poppy seeds (khus khus) – 1 tsp
Grated coconut – ¼ cup
Onion – 1 small, sliced
Oil – 1 tbsp
For the Curry Base:
Onion – 2 large (finely sliced)
Tomato – 2 medium (chopped)
Ginger-garlic paste – 1½ tbsp
Turmeric powder – ¼ tsp
Red chili powder – 1 tsp
Garam masala – ½ tsp (optional)
Salt – to taste
Oil – 3 tbsp
Water – as needed
Fresh coriander leaves – for garnish
👩🍳 Preparation Steps
Step 1: Marinate the Meat
Mix the chicken or mutton with lemon juice, turmeric, and salt.
Set aside for 20–30 minutes.
Step 2: Make the Kolhapuri Masala
Heat oil in a pan.
Roast dry spices — coriander seeds, cumin, peppercorns, fennel, cloves, cinnamon, cardamoms, and red chilies — till aromatic.
Add sesame seeds, poppy seeds, grated coconut, and sliced onion.
Roast until the mixture turns deep golden brown and nutty.
Cool, then grind to a smooth paste with little water.
This is your Kolhapuri masala base — the heart of the dish.
Step 3: Cook the Curry Base
Heat oil in a deep pot or kadhai.
Add sliced onions and sauté till golden brown.
Add ginger-garlic paste and cook till the raw smell disappears.
Add tomatoes, red chili powder, and a pinch of salt.
Cook until the mixture turns soft and oil begins to separate.
Step 4: Combine and Cook
Add the ground Kolhapuri masala paste and stir well for 3–4 minutes on medium heat.
Add the marinated chicken (or boiled mutton).
Mix well, ensuring the meat is coated with the masala.
Pour 1 to 1½ cups of water (adjust for desired thickness).
Cover and cook:
Chicken: 25–30 minutes on medium flame.
Mutton: 35–40 minutes (or until tender).
Step 5: Finish and Serve
Once the oil begins to float on top, the curry is ready.
Garnish with chopped coriander leaves and a squeeze of lemon.
🍽️ Serving Suggestions
Serve hot with Jowar or Bajra Bhakri, Steamed Rice, or Chapati.
Traditionally accompanied by Solkadhi or onion slices and lemon wedges.
🔥 Chef’s Tips for Authentic Kolhapuri Flavor
Use Byadgi chilies — they give a deep red color without too much heat.
The secret lies in slow roasting the masala — don’t rush it.
For richer texture, you can add 1 tbsp of roasted peanut or cashew paste.
A mix of coconut oil and groundnut oil gives the best flavor balance.
❤️ Essence of Kolhapuri Cuisine
Kolhapuri Chicken or Mutton is more than a curry — it’s a symbol of Maharashtra’s fiery passion for spice and depth of flavor. Each spoonful bursts with heat, smokiness, and layered spice, making it a true treat for lovers of authentic Indian food.