Kohlapuri Chicken Recipe

Experience the fiery flavors of South India with this incredible Kohlapuri Chicken recipe! Unlike watery gravies, this dish boasts a rich, thick sauce that clings beautifully to tender chicken. This isn't your average curry; it's a culinary masterpiece perfected over years of tasting the best this region has to offer. Prepare for a flavor explosion that's well worth the time and effort – a true testament to authentic South Indian cuisine.

Prep Time 20 mins
Cook Time 65 mins
Calories 413.4 kcal
Protein 67g
Rating 5.0 (2 Reviews)
Kohlapuri Chicken 33

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kohlapuri Chicken

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How to Make Kohlapuri Chicken

  1. Blend 1 large onion, 4 cloves garlic, and 1 inch ginger with a little water until a smooth paste forms.
  2. Heat 2 tablespoons of oil in a large pan or pot over medium heat. Sauté the onion-garlic-ginger paste for 5 minutes, stirring frequently.
  3. Add 1 teaspoon turmeric powder, 1 tablespoon ground coriander, 1 teaspoon cumin powder, and 2-3 tablespoons chili powder (adjust to your spice preference). Reduce heat to low and cook for 30 minutes, stirring constantly to prevent sticking and burning.
  4. Add half of 1 kg chopped tomatoes (about 500g) and cook for 2 minutes.
  5. Add 500g chicken pieces, stirring and cooking until the meat changes color (about 5 minutes). Add the remaining 500g chopped tomatoes and any juices.
  6. Add 1 teaspoon salt (or to taste) and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer until the chicken is tender (about 25-30 minutes). Stir occasionally to prevent sticking.
  7. Add 2-3 green chilies (finely chopped) and 1 teaspoon garam masala. Cover and cook for 5 minutes.
  8. Stir in 1/4 cup chopped fresh coriander leaves.
  9. Serve hot with rice or naan bread.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

21g

Fat

21g

Carbs

4g

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