How to make Kori Kachpu -

Freshly cooked chicken in red gravy flavoured with spice

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Onions (प्याज़ )

Cuisine : Karnataka

Course : Main Course Chicken

For more recipes related to Kori Kachpu checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Dum Ka Bater Goan Chicken Coconut Curry Thai Sizzler Three Pepper Chicken

Kori Kachpu

Kori Kachpu Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kori Kachpu Recipe

  • Chicken 800 grams

  • Onions 2 medium

  • Tomatoes 2 medium

  • Curry leaves 6-8

  • Garlic 4 cloves

  • Whole dry red chilli 6

  • Cloves 4

  • Cinnamon 1 inch stick

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 teaspoon

  • Black peppercorns 5

  • Coconut scraped 1/2

  • Oil 3 tablespoons

  • Mustard seeds 1 teaspoon

  • Turmeric powder 1 teaspoon


Step 1

Clean and wash chicken. Drain well and cut into one inch sized pieces. Peel, wash and finely chop onions. Wash and finely chop tomatoes.

Step 2

Wash and pat dry curry leaves. Peel, wash and roughly chop garlic. Remove stems of whole red chillies. Grind whole red chillies, garlic, cloves, cinnamon, cumin seeds, coriander seeds, peppercorns and half the coconut to a fine paste.

Step 3

Heat oil in a kadai and season with mustard seeds and curry leaves When the seeds crackle, add the chopped onions and fry till golden brown. Add the masala paste and fry for five minutes or till the masala loses its raw flavour. Add the chicken pieces, chopped tomatoes, salt and turmeric powder. Mix well. Add a cup of water and cover and cook on low heat till the chicken is tender.

Step 4

Garnish with the remaining coconut and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.