Ingredients for Kohlapuri Chicken
- Skinless Chicken Pieces
- 1 large onion, chopped
- Garlic Cloves
- Fresh Ginger
- 2 tablespoons oil
- 1 teaspoon turmeric powder
- 1 tablespoon ground coriander
- Ground Cumin
- Chili Powder
- Canned Tomatoes
- 1 teaspoon salt (or to taste)
- 1 cup water
- Fresh Green Chilies
- 1 teaspoon garam masala
- Coriander Leaves
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How to Make Kohlapuri Chicken
- Blend 1 large onion, 4 cloves garlic, and 1 inch ginger with a little water until a smooth paste forms.
- 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.
- 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.
- Add half of 1 kg chopped tomatoes (about 500g) and cook for 2 minutes.
- Add 500g chicken pieces, stirring and cooking until the meat changes color (about 5 minutes). Add the remaining 500g chopped tomatoes and any juices.
- 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.
- Add 2-3 green chilies (finely chopped) and 1 teaspoon garam masala. Cover and cook for 5 minutes.
- Stir in 1/4 cup chopped fresh coriander leaves.
- Serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
21g
Fat
21g
Carbs
4g