Hot chicken kolhapuri kombdi recipe

Hot Chicken (Kolhapuri Kombdi) Recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Hot chicken kolhapuri kombdi is a fiery and flavorful Indian dish that originates from the city of Kolhapur in Maharashtra. This recipe combines succulent pieces of chicken with a rich and spicy gravy made from a blend of aromatic spices, coconut, and red chilies. The dish is known for its intense heat and robust flavors, making it a favorite among spice enthusiasts. It is traditionally served with hot chapatis or steamed rice, allowing you to savor every bite of this delicious and fiery chicken preparation.

Keywords: hot chicken, kolhapuri kombdi, spicy gravy, Indian dish, intense heat

Hot chicken kolhapuri kombdi recipe details

Hot chicken kolhapuri kombdi recipe, recipe Rating: 4.7
Number of votes:114Ingredients
1. Chicken (8med. Size pieces about 800gms)
2. oil (2tbsp)
3. finely chopped coriander leaves (2tbsp)
4. hot spice mix or garam masala (1tsp)
5. chopped tomatoes (2large)
6. red chili powder (1tbsp)
7. finely chopped onions (4med.)
8. garlic paste (1tbsp)
9. ginger paste (1tbsp)
10. turmeric powder (1/2tsp)
11. grated coconut roasted till dry (2tbsp)
12. poppy seeds dry (2tbsp)
13. sesame seeds dry (2tbsp)
14. browned onion (1c)
15. finely chopped coriander leaves (for garnishing)
16. salt (to taste)

Method of preparation
1. Take chicken pieces, make cuts on them. Take a bowl; add turmeric powder, salt and ginger-garlic pastes in it. Mix it well and apply this mixture to the chicken pieces and then keep them to marinate for about an hour.

2. Take a grinder; grind roasted coconut, browned onions and sesame and poppy seeds in it to make a fine paste.

3. Take a heavy bottomed pan, heat oil in it and add chopped onions in it and then fry them for about few seconds. Then add ginger-garlic pastes in it and fry until the onions get brown. Add red chili powder and fry it until it gets fragrant. Then add tomatoes in it and cook them for about 3 minutes on medium heat oil gets separate.

4. Now add chicken in it and cook it for about 2 minutes on high heat. Then add 1 cup of water, ground paste and salt to taste in it. Mix it well and keep it to boil. Mix coriander leaves and garam masala in it. Cover the pan and cook the chicken for about 30 minutes until it gets fully cooked. When it gets ready then decorate it with chopped coriander leaves.

Number of servings – 4