Brothers Green Eats im really liking their recipes. its just im in the middle of a move and dint have all the spices or cutlery on hand. but once my family moves in i will be in business.
Took me almost an hour to individually toast the spices but it was totally worth it. I ended up creating something that I have never tasted before and the flavours were to die for. Thank you
I live in US and all the Indian restaurants here have either North Indian or South Indian food. I miss Chicken Kolhapuri so much. Now in lockdown, I cook a lot at home and was hoping Varun would have a video on Chicken Kolhapuri. So happy to find it! Gonna make it today and I hope it looks and tastes as delicious as the one in this video!
Well I tried this recipe. I suggest powering the dry spices into a fine powder and then blending it with the rest of the ingredients. When blended all together the spices didn't blend in completely especially the coriander seeds. It's a beautiful recipe and I will try all the other recipes as well. Glad to have found this Channel with amazing chicken recipes, with the Bombay flavours..
Thank you so much for the recipe, I tried it for lunch and my family loved it.. only thing is the coriander seeds giving little bitter taste to the gravy and I had also reduced the red chillies.. Came out well.. Thank you once again Mr. Varun and thank you Get Curried!! already have a list of recipes to try from Get Curried!
HI LOOKS GOOD ! apart from the 35 chillis, which makes it nearly double phal level.I think eight to ten would be enough unless Lavangi Mirchi are like kashmiri chillis.If I used 35 dried jwala chillis from my garden nobody could eat it ! I also noticed you left the skin on the garlic which I would love to do.. as I must have peeled a few thousand by now!
Thanks for the recipe :) Excited to try it! In the recipe it mentions to add 8-10 dry red chillies but in your video its looks like you have used more than 30 dry red chillies. Not sure if the ratio is different in the video or am I just confused? Any advice would be great!
it's a request to plzz give an update about the flame(whether to low or high it) when you leave the curry to be made or the chicken to get soft.....hope you got my point.......bdw love your recipes
Hi I'm american and I make chicken curry alittle different and less spicy but still enough heat I make mine kindof like a stew and pour over basmati rice I start with a big pot of water and boil chicken with onions garlic salt and potatoes and use chicken flavor base with curry powdered and let simmered for about 2 hours and its is amazing at the end its not soupy but not to thick more like a sauce very very amazing and people rave I been making this for years
you cant really substitute poppy seeds with anything else but if u hv sesame seeds thats fine and doesnt make much difference in taste in final product even if u skip poppy seeds
Varun, I literally followed the measurements as advised but when we tasted, felt it was too much of coriander seeds taste...... U had mentioned half cup or 1/4 cup... whats the measurement of a cup?.. it would be better if you could give in TBSP or in gms for such ingredients.. we could measure and make it.
bird's eye chillies? damn..those are reeeally hot! LOL. also, they use dried chillies to make the spice mix, i have never seen dried bird's eye chillies but if u are using fresh ones, it will change the texture and the heat level.
So pumped, I'm making this tonight. Just found your channel and I'm freaking out with the amount of Indian inspiration I have for the next few months!
Brothers Green Eats omg I love your channel!!
how did the curry turn out ?
Brothers Green Eats im really liking their recipes. its just im in the middle of a move and dint have all the spices or cutlery on hand. but once my family moves in i will be in business.
Brothers Green Eat
Took me almost an hour to individually toast the spices but it was totally worth it. I ended up creating something that I have never tasted before and the flavours were to die for. Thank you
I am from Kolhapur and so happy that you have done justice to the dish.... love it!... Thank you so much!
Thanks for the wonderful comment! :)
manan dedhia too much oil
Jay Maharashtra bhava
Kolhapuri people dont use tamrind in spice paste
There is no onion and ginger. Is it standard for Kolhapuri?
I am from Kolhapur! I now live in Florida. The way you did the chicken reminded me so much of my hometown. Keep doing the wonderful work!
Sudeep Nalawade Kolhapurat kuth ghar ahe
kiran katpe ..tujhya aaicha gawat
Xyz Abc tujhya aiichya puchit
Very nice recipe.its a relief for me. thank you
Never cooked anything....but the way you cook and describe.....gives me pleasure to watch.......👍🏼👍🏼
I live in US and all the Indian restaurants here have either North Indian or South Indian food. I miss Chicken Kolhapuri so much. Now in lockdown, I cook a lot at home and was hoping Varun would have a video on Chicken Kolhapuri. So happy to find it! Gonna make it today and I hope it looks and tastes as delicious as the one in this video!
Out of all the chefs in this channel, Varun is the best. Instructions are clear, presentations are professional and recipes are amazing. Thank you!
Well I tried this recipe. I suggest powering the dry spices into a fine powder and then blending it with the rest of the ingredients. When blended all together the spices didn't blend in completely especially the coriander seeds.
It's a beautiful recipe and I will try all the other recipes as well. Glad to have found this Channel with amazing chicken recipes, with the Bombay flavours..
Try it in the vitamix! It grinds every single thing to a smooth paste. I use it
Thank you so much for the recipe, I tried it for lunch and my family loved it.. only thing is the coriander seeds giving little bitter taste to the gravy and I had also reduced the red chillies.. Came out well.. Thank you once again Mr. Varun and thank you Get Curried!! already have a list of recipes to try from Get Curried!
Mashallah very nice 🌹🌹Remember us in your prayers
HI LOOKS GOOD ! apart from the 35 chillis, which makes it nearly double phal level.I think eight to ten would be enough unless Lavangi Mirchi are like kashmiri chillis.If I used 35 dried jwala chillis from my garden nobody could eat it ! I also noticed you left the skin on the garlic which I would love to do.. as I must have peeled a few thousand by now!
The best thing about cooking is dinner and lunch and breakfast and a lot of people liked this video
Thanks for the recipe :) Excited to try it! In the recipe it mentions to add 8-10 dry red chillies but in your video its looks like you have used more than 30 dry red chillies. Not sure if the ratio is different in the video or am I just confused? Any advice would be great!
where have you been all my life ........Unreal Man
Lol! :D :D He is here on Get Curried and Rajshri Food! :) Do check :)
Wow... thanks for sharing. I’ve made it and it was amazing thank you sooo much
Very well presented and explained.
Thanks for sharing i will make for dinner ....looks soooo yummy
Hope you enjoy
i love how you give out receipts. thank you
Welcome :)
it's a request to plzz give an update about the flame(whether to low or high it) when you leave the curry to be made or the chicken to get soft.....hope you got my point.......bdw love your recipes
Varun sir I'm big fan of u because when I started cooking I was first seend your video so until following u..
Nice combination of spices I love it bhakri onion & lemon..😘
We tried it, came out well👍
Never seen this much masala blast recipe sie, we will try
Tried it, and it was fab. Love from Canada ❤️
Hi I'm american and I make chicken curry alittle different and less spicy but still enough heat I make mine kindof like a stew and pour over basmati rice I start with a big pot of water and boil chicken with onions garlic salt and potatoes and use chicken flavor base with curry powdered and let simmered for about 2 hours and its is amazing at the end its not soupy but not to thick more like a sauce very very amazing and people rave I been making this for years
Thanks for the wonderful comment! :)
Need to try it ...it seem tasty
Lovely🙂👌
Chef , recipe is as good as it could be. Thanks for wonderful share.
You make cooking so much n easy ..thank you chef .Varun..will try it out soon
Hiiii Varun Dada ...
I followed your recipe n it turned out so delicious... thanks dear bro
Welcome :) Stay tuned!!
love the way you describe the whole recipe, gonna try it tonight
Thank you Varun for all the lovely indian recepies.. i really enjoy learning and cooking from your recepies. It all taste so good. Thumbs up.
Welcome :) Stay tuned!!
this tasted so good !!thanks chef
I made it and it was super god
Thanks for your valuable feedback! :)
lovely sir
nice to find good recipes from Bombay chef, thanks a lot
Would this be a nice curry for vegetables as well?
Nice 👍 one as always
How long can we store the kolhapuri paste ?
and can we use it for veg kolhapuri as well?
My new favourite channel 😀😀 can't wait to try this
Suuuuper...😍😍
varun u rock.
Thanks! :)
So nice watching this video and learning the recipe
Thanks for the wonderful comment! :)
hx
ybb
Varun .. will the chicken get cooked in 15 mins..?
May I know why the chicken is added at the end. not in the beginning in oil ..?
Hi Chef,nice recipe...nice shirt...
How spicy are the kolhapuri chillies? Can they be substituted with Bedgi/kashmiri mirchi?
Love all ur recipes 😘👍
thank u very much sir fr posting this recipe ...thanks a lot
It's looking mast I am gonna to make thank you so much Sir
Beautiful recipe. It's a delight to watch your videos. Keep up the good work
Well done Varun, very well explained, thanks for sharing
I would omit the peppers will it effect the consistency of the dish?
Incredible!!!
Just lovely
Lovely Mr. Inamdar.
Thanks a lot! :)
yummy yummy yummy super and thanks
Wowwwww. Im drooling
If the masala is produced in large quantity, can it be stored?
Will the masala last long?
Beautiful
I am from Kolhapur except few spices there was nothing kolhapuri in cooking can’t imagine kolhapuri non veg dish without Tambda rassa
Looks good Chef. A quick question can I use mutton with the same spices? Thank you
Mouthwatering recipe
If I want to store the masala dan instead of water can we grind it with oil???
Hello Varun
Just one question
What if poppy seeds not available?
Can I substitute it with something else.
Thank you. God bless you
you cant really substitute poppy seeds with anything else but if u hv sesame seeds thats fine and doesnt make much difference in taste in final product even if u skip poppy seeds
Im happy i found your channel cuz i love bomay food
Thanks! :) Welcome To The Channel! :)
Where do you get that blender for the spices??
Superb
Very delicious dish
Thanks! :)
Gina try this..fab recipe for sure
Thanks! :)
yammy I'll try tomorrow
I am glad I have discovered your videos. Thanks for your recipes.
Thanks for the lovely comment :) & you are welcome! :)
Inspirational
Wow
Hi, want to try this recipe but I am not sure I can find the red chillies you have specified. Would regular dried red chillies work instead?
yummy dish
Trying this later
Do try & share your feedback with us! :)
That looks really delicious. It has a lot of chilis in it, is it really spicy?
Thanks a lot! :) Yes it is the most spicy chicken curry
Any chilies to substitute for Lavangi chilies? cant get them here.
nice chef
it is nice
This looks like the Bomb
can we store the masala?
Can we use mixed veggies in the gravy instead of chicken?
yes you can! :)
Himabindu also try with paneer it tastes awesome
Varun, I literally followed the measurements as advised but when we tasted, felt it was too much of coriander seeds taste...... U had mentioned half cup or 1/4 cup... whats the measurement of a cup?.. it would be better if you could give in TBSP or in gms for such ingredients.. we could measure and make it.
im hungry 🍗
do we have to put entire masala or just 5 spoons i dint understand why it is mentioned only 5 spoons masala in the description box.
Very testy...
#cooktravelsusmita
Can I use birds eye chillies instead because I cannot find Kolhapuri chillies here in France
bird's eye chillies? damn..those are reeeally hot! LOL. also, they use dried chillies to make the spice mix, i have never seen dried bird's eye chillies but if u are using fresh ones, it will change the texture and the heat level.
spicy but yummy
Thanks! :)
Brother whats the other name for these kolhapuri chillies u mentioned.its hard to find in America :(
Lavangi Mirchi
satpal singh try the chinese supermarket schezwan chillies
Try the Andhra ones.
that looks tastie
no ginger garlic paste? did u forget or intentionally didnt put?
He put garlic
Can we skip/replace the poppy seeds?
Yes, you can Skip Poppy Seeds
👍👍👍👍👍👍
Nice
Thank you!!
Chef do poppy seeds have other names and is it in english and am i spelling it right thank you great recipe by the way
Poppy seeds is English name only
sir i am from Kolhapur i will tell u more Kolhapuri recipes
one of the best kolhapuri chicken available online
how can i make it little less spicy?
rofl..