Recipes from Kolhapur are spicy and are only meant for those who are daring with chilies. I always love super spicy food and though like most Kolhapuri dishes, this is spicy too I tried to keep the recipe perfect with spices rather than making it super hot and hard to handle.
Use byadagi chilies and lavangi mirchi to give the kolhapuri chicken bright color and also to spice it up. It’s always good to prepare the masala fresh. Especially for making any chicken dish like this, a semi-dry one, I would always advise that the whole spices should be dry roasted and then grind to a powder. The aroma released by freshly ground spices is amazing and adds a very earthy flavor and fragrance to the dish.
Now I made my spice powder fresh but if you are always making things on the run, you can always make the spice powder in advance and store it in an airtight container. It will stay fresh for up to a week. Just make sure you add coconut powder only when you are ready to use it. Coconut tends to go bad quickly in comparison to the rest of the spices.
The marination [process of the Chicken and then cooking it with Onions, chilies, and curry leaves along with the spice powder makes the dish super delicious. I roasted the spices using Olive oil but used Ghee for cooking the dish as the recipe calls for using ghee, but if you want to witch it using another oil of your choice then it shouldn’t make much of a difference in the flavor of the dish. Ghee does add a very different appetizing and earthy aroma to the food, but switching it with oil will not change the flavor. Though you can serve this dish anytime, it goes best as a side dish with Daal Chawal.