Kolhapuri Dry Masala Chicken

Kolhapuri Dry Chicken is a bold and fiery expression of Maharashtra’s celebrated Kolhapuri cuisine, known for its unapologetically robust flavors and vibrant spice blends. Originating from the historic city of Kolhapur, this dish reflects a culinary tradition that embraces heat, depth, and intensity with remarkable confidence.

What sets Kolhapuri preparations apart is the distinctive Kolhapuri masala—a carefully roasted blend of dried red chilies, coriander seeds, cumin, cashews, coconut, and whole spices. In this dry chicken version, the masala coats tender pieces of chicken, creating a richly spiced exterior that is both smoky and aromatic. Unlike gravy-based curries, Kolhapuri Dry Chicken is cooked down until the spices cling to the meat, resulting in a dish that is concentrated in flavor and beautifully textured.

Despite its reputation for heat, the spice profile is layered rather than overwhelming. The roasted coconut lends subtle sweetness, while the toasted spices add complexity and warmth. Traditionally served with bhakri, chapati, or steamed rice, this dish is equally fitting for festive gatherings or a hearty everyday meal.

Kolhapuri Dry Chicken is not merely about spice—it is about balance, technique, and the celebration of regional character in every bite.

Print Recipe

Kolhapuri Dry Masala Chicken

A Maharashtrian dry chicken recipe

Votes: 0
Rating: 0
You:

Rate this recipe!

Prep Time

15 minutes

Cook Time

40 minutes

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 No. Chicken [with bones] Cut to small pieces
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilli powder
• Salt According to your taste
• 1/2 tsp Tandoori Powder
• 2 Tbsp Ginger garlic paste
• 1-2 No. Cinnamon stick small
• 2 No. Green Cardamoms
• 2 No. cloves
• 1 No. Star Anise
• 1/2 tsp whole black pepper
• 8-10 No. Whole cashews
• 1 Tbsp Coriander seeds
• 5-6 No. Dry red chillies
• 2 Tbsp Dry coconut powder
• 1 Tbsp olive oil Or any oil of your choice
• 2-3 Tbsp Ghee You can use Oil if you like
• 5-6 No. Green chilies
• curry leaves Handful
• 2 No. Onions cut to small cubes
• 1/2 cup Coriander leaves cleaned and chopped

Prep Time 15 minutes Cook Time 40 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 1 No. Chicken [with bones] Cut to small pieces 1/2 tsp Turmeric Powder 1 tsp Red Chilli powder Salt According to your taste 1/2 tsp Tandoori Powder 2 Tbsp Ginger garlic paste 1-2 No. Cinnamon stick small 2 No. Green Cardamoms 2 No. cloves 1 No. Star Anise 1/2 tsp whole black pepper 8-10 No. Whole cashews 1 Tbsp Coriander seeds 5-6 No. Dry red chillies 2 Tbsp Dry coconut powder 1 Tbsp olive oil Or any oil of your choice 2-3 Tbsp Ghee You can use Oil if you like 5-6 No. Green chilies curry leaves Handful 2 No. Onions cut to small cubes 1/2 cup Coriander leaves cleaned and chopped

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Marinate the chicken with Ginger Garlic paste, salt, Red chili powder, Turmeric Powder and Tandoori Powder. Leave it aside for 30 minutes.

   
2. Add oil to a pan. Add Green Cardamoms, cloves, Cinnamon sticks and Star Anise. Roast for 2 minutes.

   
3. To that add Dry red chilies, coconut powder, cashews, coriander seeds and whole black pepper. Roast till everything changes color and you can smell the aroma.

   
4. Let it cool down and grind it to a fine powder.

   
5. Add ghee to another pan.

   
6. Add green chilies and let them splutter.

   
7. Add curry leaves.

   
8. Add the cubed onions and cook till they turn transparent.

   
9. Add coriander leaves

   
10. Add the marinated Chicken.

    
11. Add around 1/2 cup of water and cover the pan with a lid and let it cook on low to medium flame for 15-20 minutes, stirring a couple of times in between to ensure the chicken is cooked evenly.

    
12. Add more coriander leaves.

    
13. Add the spice powder made earlier.

    
14. Cook properly stirring every few minutes.

    
15. Serve hot along side with daal and chawal or with Tandoori Roti.

    
16. You can always reduce the no. of red chilies or green chilies used to make it less spicier.

    
17. The Cashews should not be substituted with another nut as it not only adds the nutty flavor but also goes well balancing the spice from the chilies,

    
18. The spice powder can be made well in advance and kept in the refrigerator for 2-3 weeks.