Kolhapuri Chicken Recipe


  • One kilo of chicken
  • Salt to taste
  • A tablespoon of crushed ginger garlic
  • Onion two medium
  • A tablespoon of crushed red pepper
  • A teaspoon of turmeric
  • A teaspoon of ground black pepper
  • Two tablespoons of crushed coconut
  • Two tomatoes
  • A slice of cinnamon
  • A quick address
  • Living four to six numbers
  • Two tablespoons of lemon juice
  • A cup of yogurt
  • Four tablespoons of cooking oil

Preparation tips

  • Wash the chicken thoroughly with clean water and put it in a sieve.
  • Finely chop the onion and tomato.
  • Mix yogurt with salt, red pepper, turmeric and lemon juice and marinate the chicken pieces in the refrigerator for half an hour.
  • Heat two tablespoons of cooking oil in a pan over medium heat and add cloves, cinnamon and bay leaves.
  • Then add ginger garlic and lightly fry and fry onion till soft.
  • Add crushed coconut and fry till it changes color.
  • Then add tomatoes and cook for five to seven minutes, then cool and blend the mixture.
  • Put two tablespoons of cooking oil in a pan over medium heat and add marinated chicken.
  • Cook over medium heat for 20 to 25 minutes, then when the chicken is melted, add crushed onion and tomato paste and put it on the tail over low heat.
  • Take out in a hot dish, sprinkle with finely chopped green coriander and start with bread or chapatti.

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