With the rise of Indo-Chinese food culture in India, the professional chefs at multi-cuisine restaurants as well as street food sellers have developed some really mouthwatering recipes over the last few decades.
Chicken Koliwada, a simple variation of Prawns Koliwada, is just another creation of the unsaid competition between these two sides of food business.
I have seen this dish selling like hot cakes on many street food stalls across Mumbai. It tastes so delicious that you can’t resist the temptation of finishing all in no time.
And, if you prepare it for family members, don’t be surprised when they will ask for more.
The recipe of Chicken Koliwada is very much similar to other popular dishes like Fried Chicken, Chicken Pops, Chicken Nuggets, etc. It is made using deep frying technique, which is regularly used for most of our home-cooked fritters. So, I’m sure you won’t have any problem in making this recipe at home.
For better results, it is recommended to marinate the chicken for good amount of time. It will make the final outcome more flavorful.
I like to enjoy this spicy dish with Chinese rice dishes. It’s just my personal preference. You should check the serving options suggested below for more interesting ideas.
Let’s see how to make Chicken Koliwada now –
Total Time – 20 minutes + marination time
Serves – 2 people
- Chicken – 400 gm, boneless pieces
- Cornflour – 2 tablespoon
- All Purpose Flour (Maida) – 1 cup
- Yogurt – 2-3 tablespoon (Optional)
- Red Chilli Paste – 2 teaspoon
- Ginger-Garlic Paste – 2 teaspoon
- Turmeric Powder – 1/2 teaspoon
- Red Chilli Powder – 1 teaspoon
- Vinegar – 1/2 teaspoon
- Oil for deep frying process
- Cooking Soda – 1/4 teaspoon (Optional)
- Spring Onion Greens – 2 tablespoon, finely chopped (Optional)
1. Take a bowl and add the yogurt, red chilli powder, turmeric powder, vinegar, chicken pieces and salt in it.
2. Mix these ingredients together and coat the masala nicely on chicken pieces.
Now, let this marinade rest for a couple of hours so that the chicken absorbs all the spice flavors.
For Deep Frying:
1. When it’s marinated properly, heat oil in a kadai on medium-high flame.
2. On the other hand, get the gram flour or maida, red chilli paste, cornflour, cooking soda, some salt & water in a new bowl. And, prepare slightly thicker batter with the help of whisker.
3. Take a piece of chicken and dip it into the batter. Make sure it’s coated well on all sides.
4. Fry it in hot oil and take out when the chicken is cooked.
5. Repeat the same process for remaining pieces. You may also try frying multiple pieces when you get the idea of chicken’s cooking time.
How to serve Chicken Koliwada?
Since it’s a starter dish, you can serve it with coriander-mint chutney and some salad veggies. This is our typical Indian way of serving kebabs and other similar delicacies.
If you want more authentic chinese flavor, garnish it with some finely chopped fresh spring onions on top of the fried chicken pieces and present schezwan sauce on the side. In case you don’t have any of the above two accompaniments, serve it with tomato ketchup.
Variations for Chicken Koliwada
I think the recipe is pretty much perfect in itself. And, you won’t feel like twisting it at all. But still, I think there is always room for improvement. So, here’s how to turn it into different delicacy –
Chicken Manchurian in Koliwada Style –
Have some leftover pieces? Don’t throw them away!
Prepare nice and hot manchurian sauce with your favorite vegetables, and pour it on the fried pieces.
Note – Do not dip them in the gravy for long time, as the coating will slowly begin to dissolve in it.
Koliwada Rice –
This, of course, is my little innovation for the leftover rice and chicken pieces.
Use the steamed rice and make fried rice out of it. You can add your favorite veggies in this rice as well.
When the rice is nearly done, add the remaining Koliwada chicken pieces. Mix it gently and cook for few minutes.
There you go! Your quick Koliwada Rice is ready to serve.
I haven’t tried it with traditional biryani, but I think it should taste equally good. Try it out and let me know.
Koliwada Pickle –
This variation is inspired from Andhra style chicken pickle.
Prepare pickle masala base using curry leaves, mustard seeds, asafoetida, oil, ginger-garlic paste, red chilli powder, turmeric powder, salt & tamarind paste. (Use very less tamarind paste, as we’ve used vinegar in the main recipe.)
If the base is ready, add the Koliwada pieces into it. Toss it for 2-3 minutes and take it off the flame. Do not keep it on flame for too long.
Serve the pickle when it comes down to room temperature. It goes well with steamed rice, fried rice and schezwan rice.
Refrigerate this pickle in a clean air-tight container for 2-3 days and consume whenever you want.
Note – It doesn’t remain fresh for many days, so it’s better to prepare in small quantity.
I hope you liked the recipe and its variations posted above. Do try it out and post your experience below in the comments.