Ingredients
Chicken – 500 g, cleaned and cut
Onion – 2 medium, sliced
Ginger-garlic paste – 1 tbsp
Red chili powder – 2 tsp (adjust for spiciness)
Kolhapuri masala – 2 tbsp
Turmeric – ½ tsp
Coriander powder – 1 tsp
Oil – 3–4 tbsp
Curry leaves – few
Salt – to taste
Lemon – 1 (optional, for garnish)
Execution
1. Marinate Chicken
Mix chicken with turmeric, red chili powder, salt, and half of the Kolhapuri masala.
Marinate 20–30 mins.
2. Sauté Base
Heat oil → add curry leaves and onions → sauté till golden.
Add ginger-garlic paste → fry 1–2 mins.
3. Cook Chicken
Add marinated chicken → sauté on medium flame for 5–7 mins.
Add remaining Kolhapuri masala + a splash of water → cook 15–20 mins, stirring occasionally until chicken is cooked and slightly dry.
4. Serve
Garnish with lemon juice and fresh coriander.
Serve hot with roti, paratha, or rice.
Additional tips
Use bone-in chicken for richer flavor and juicier texture.
Roast Kolhapuri masala lightly before using to intensify aroma.
Cook on medium-low flame to prevent spices from burning while chicken cooks.