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Kolhapuri chicken recipe

Kolhapuri Chicken | Flavorful Easy Indian Chicken Curry | Weight-Loss Friendly

A very easy, weight-loss friendly curry that is flavorful and authentic!
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Marinating time 1 hr
Total Time 1 hr 40 mins
Course Main Course
Cuisine Indian
Servings 4 portions
Calories 300 kcal


For the Kolhapuri Masala

  • 60 g Grated Coconut
  • ½ inch Cinnamon Stick
  • 1 tsp Cumin Seeds
  • 2 Green Cardamoms
  • 1 Black Cardamom
  • 1 Star Aniseed
  • 5 Cloves
  • 1 Blade of Mace
  • 1 tsp Poppy Seeds
  • 1 tsp Sesame Seeds I used black
  • 5 Peppercorns
  • 1 Bay Leaf
  • 6 Dry Red Chilies

For the first marinade

  • 300-350 g Chicken, mixed chunks of thighs and drums
  • 1 tsp Ginger Garlic Paste
  • 2 tbsp Lemon Juice

For the curry

  • 3 tbsp Sunflower Oil or any unflavored vegetable oil
  • 2 Medium Onions Thinly Chopped
  • 1 tsp Ginger Garlic Paste
  • ½ tsp Turmeric Powder
  • ½ tsp Nutmeg Grated Powder
  • 30 g Fresh Coriander, Washed and Finely Chopped
  • Lemon wedges for serving


First Marination

  • After chopping the thighs and drums of chicken in cubes about 3cm x 3cm (1-inch x 1 inch), add it to a bowl and marinate it with the lemon and ginger garlic paste, and set aside for about half an hour.

Prepare the homemade Kolhapuri Masala

  • It is important to have all the ingredients for the masala ready when starting this step, as they need to be added quite quickly to ensure none of these get burnt in the process.
  • Warm-up a large frying pan on medium heat; once warm add the grated coconut and stir well. Coconut is rich in oil, so you want to ensure you keep an eye on it while you roast it on the pan, as it can quickly overcook and burn.
  • After a couple of minutes, once the edges of the coconut shreds start turning golden, add the green and black cardamom, cinnamon, cumin seeds, and star aniseed to the pan and mix well.
  • After a minute, to a minute and a half, the spices will start emitting their smell; at this point add poppy seeds, sesame seeds, and peppercorn and mix well again.
  • After a further minute and a half, add the mace, cloves, and bay leaf and keep on mixing for a further two minutes, ensuring no spice gets burn.
  • If you see some spices are cooking too quickly, reduce the heat under the pan while you keep stirring the ingredients.
  • Once all the spices are fragrant, remove them from the pan and put them on a large flat plate, spreading them out so the heat can escape.
  • In the same pan, keeping it warm, add the dry red chilies and allow them to become fragrant, without burning; the chilies are ready when they are crunchy, but do not become much darker.
  • Set the chilies aside with the other spices and allow them to cool down for about ten minutes, then grind until you have a fine powder.
  • Your homemade Kolhapuri chicken masala is ready.

Second marination

  • Add half of the homemade Kolhapuri chicken masala to the chicken and mix well, then cover and allow the chicken to further marinate for another half an hour.

Start preparing the curry

  • In a large pan, add the sunflower oil and allow to heat up on a low to medium flame; once the oil is warm add the thinly chopped onion and a pinch of salt (adding the salt allows the onions to cook quicker) and mix well.
  • Once the onions are golden, add the ginger garlic paste and mix well; allow the ginger garlic paste to lightly cook and fry until the smell of rawness of the garlic has gone, which will take about two minutes.
  • At this stage, add the turmeric and mix well; allow the turmeric to cook for about thirty seconds until it starts separating from the oil.
  • Add the chicken and allow it to sear thoroughly, mixing it in the pan.
  • Once the chicken has browned all over, add the rest of the homemade masala, mix and allow it to cook as well; this will take about two minutes until the spices start separating from the oil.
  • Once the spices are ready, add the nutmeg and mix well again.
  • After a further thirty seconds, add half of the thinly chopped coriander (try using the part where the stems are), a bit of salt, and about 500ml (1 pint) of water and bring it to a boil; once the curry is simmering, put a lid on the pan and reduce the heat to low, just to keep the curry lightly bulling away.
  • Allow the chicken to cook for about 15 minutes, or until done, then remove from the heat and allow to sit for 5 minutes.
  • Serve the homemade Kolhapuri chicken curry with some lemon wedges and the remaining coriander sprinkled on top. Enjoy!


Calories: 300kcalCarbohydrates: 18gProtein: 10gFat: 22gSaturated Fat: 7gTrans Fat: 1gCholesterol: 27mgSodium: 44mgPotassium: 535mgFiber: 5gSugar: 8gVitamin A: 1216IUVitamin C: 115mgCalcium: 70mgIron: 3mg
Keyword easy chicken curry, Homemade Masala, Indian food, Kolhapuri chicken
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