Chicken Kolhapuri

  • Serving: 2
  • Difficulty:


  • Serving
    2 people
  • Preparation
    10 mins
  • Cook time
    30 mins
  • Passive time
    10 mins


  • 500 gms (For Marination) zappfresh Chicken Curry Cut

  • 0.5 tsp (For Marination) Red Chili Powder

  • 1 tsp (For Marination) Lemon Juice

  • 1 tsp (For Marination) Ginger-Garlic Paste

  • 0.25 tsp (For Marination) Salt

  • 1 tsp Cumin Seeds

  • 1 nos Cardamom Green

  • 3 nos Bay Leaves

  • 3 nos Cloves

  • 0.25 tsp Mace Powder

  • 2 tsp Sesame seeds

  • 1 nos Onion

  • 1 cup Tomato Puree

  • 2 tsp Coriander Seeds

  • 1 tsp Garam Masala Powder

  • 1 tsp Red Chili Powder

  • 0.5 tsp Salt

  • 0.5 cup Cream

  • 6 cloves Garlic (Chopped)

  • 1 tsp Fenugreek Leaves

  • 4 Tbs. Oil


Wash, clean and marinate the scrumptious Zappfresh Chicken Curry Cut with the spices, given under table “ Ingredients for marinating “. Mix it well and keep it aside for 2 hours. Heat the pan with oil and temper with cumin seeds, cardamom green, cloves, bay leaf, and mace. Then add sesame seeds, coriander seeds, and chopped garlic and saute for a minute. Add onion and cook for 1-2 minutes until onions are translucent. Let it cool and grind it along with some water to make a fine paste. Grind tomato to make the puree. Heat the pan with oil and add ground paste and tomato puree. Add red chili powder, salt and garam masala powder to the pan. Cook it on slow heat till oil shows separately. Add fenugreek leaves and mix well. Heat another pan with oil and fry marinated chicken pieces. Add fried chicken pieces to the gravy along with a cup of water. Add cream and cook covered on slow heat for 6-7 minutes until chicken cooked properly. Garnish with some butter and enjoy this delicious and mouth-watering chicken kolhapuri with butter naan.

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