Why this recipe works
Kolhapuri heat comes from a dry-roasted masala, not just chilli powder. Dry coconut, onion, garlic and whole spices are roasted dark and ground into the signature kanda-lasun masala, which gives the gravy its depth and colour. Tamarind sharpens it, and the chicken underneath is lean protein.
Ingredients
Method
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1
Dry-roast the coconut, onion, garlic and whole spices until dark and fragrant.
Why roast dark: deep dry-roasting is what gives the kanda-lasun masala its smoky depth and dark colour, the soul of a Kolhapuri gravy.
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2
Grind the roasted mix to a smooth masala paste with a little water.
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3
Brown the chicken, then cook it in the masala with turmeric and tamarind.
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4
Add water and simmer to a thin, fiery rassa.
An honest word
Kolhapuri chicken is a bold, fiery dish: very spicy, and protein-rich from the lean chicken. The levers are the oil and the dry coconut, which carry fat, so keep the oil modest and let the roasted masala, not extra oil, do the work. As an occasional, big-flavoured treat with bhakri or rice, it delivers.