About the Dish
Chicken Kohliwada is a popular street food from Mumbai, India, with roots in the Koli community (Mumbai’s fishing community). Known for its crispy texture and bold flavors, it has become a favorite among food lovers, especially those who enjoy spicy and tangy snacks. The Koli community is famous for their seafood dishes, and Chicken Kohliwada is an adaptation of the traditional recipes that are commonly enjoyed by them.
This dish is characterized by boneless chicken pieces that are marinated in a rich mix of spices, yogurt, and herbs, then deep-fried to golden perfection. The marinade often includes ingredients like ginger-garlic paste, turmeric, red chili powder, coriander powder, and garam masala, which gives the chicken a deep, aromatic flavor with a delightful spice kick. The addition of rice flour or besan (gram flour) in the batter makes the outer layer crispy, while the chicken remains tender and juicy inside.
Chicken Kohliwada is often served as a starter or snack, typically accompanied by a side of onion rings, lemon wedges, and green chutney. It’s a perfect dish for those who love crispy, spicy, and savory snacks that pack a punch.
The dish is not just about the flavors but also about the experience of enjoying it on the go. It’s often served at street-side stalls and local food joints in Mumbai, where people enjoy it as a quick, indulgent treat. Whether you’re grabbing a bite with friends or savoring it with a cold drink, Chicken Kohliwada is the ultimate comfort food for spice lovers.
Recipe
Ingredients
Directions to make
For the Marinade
- 500g boneless chicken (cut into bite-sized pieces)
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 2 tablespoons rice flour (or cornflour)
- 2 tablespoons besan (gram flour)
- Salt to taste
- 1 tablespoon curd (yogurt) (optional, for extra tenderness)
- 2 tablespoons oil (for marinating
For Frying
- Oil for frying
For Garnishing
- Lemon wedges
- Fresh coriander leaves (chopped)
- Sliced onions (optional)
- Green chutney (for dipping)
Step 1 : Marinade the Chicken
- In a mixing bowl, combine the boneless chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, rice flour, besan, and salt.
- Mix well to coat the chicken evenly with all the spices.
- If you like, add curd to the mixture for extra tenderness and a slight tanginess.
- Drizzle oil over the mixture and give it one last mix.
- Cover the bowl and let the chicken marinate for at least 30 minutes (the longer, the better—ideally up to 2 hours).
Step 2 : Heat the Oil
- Heat enough oil for deep frying in a pan or wok over medium heat. You can check if the oil is ready by dropping a small piece of the batter into it—if it sizzles immediately, the oil is ready.
Step 3 : Fry the Chicken
- Once the oil is hot, carefully drop the marinated chicken pieces into the oil. Do not overcrowd the pan, as it will lower the temperature of the oil and make the chicken soggy.
- Fry the chicken pieces in batches, turning occasionally, until they are golden brown and crispy on the outside (about 5-7 minutes per batch, depending on the size of the chicken pieces).
- Once done, remove the chicken and place it on a paper towel to drain excess oil.
Step 4 : Serve
- Plate the crispy Chicken Kohliwada and garnish with freshly chopped coriander leaves.
- Serve it hot with lemon wedges, sliced onions, and a side of green chutney for an extra kick.
