How to make Chicken Koliwada at home

Chicken koliwada is a perfect snacks or appetizer that goes well with green chutney. Here is a simple and yummy recipe with step by step guide with photos and a short video to undestand better.

Looking to make Mumbai Style Chicken koliwada at home then you have come to the right place. A mouth watering crisp tentalizing Chicken bites are something we are looking for this season. This is a perfect recipe that you can enjoy with every moments of a day. Snacks or appetizer are everyone's favourite. But the one like this spicy, crisp and coated with Indian spices are all time winner. Chicken koliwada is the ultimate winner of this season. Here is a true restaurant style recipe for you.

What is Chicken Koliwada

Chicken koliwada is a deep fried crispy finger size Chicken starter or snacks. Finger size Chicken strips are marinated in a gram flour based marination with spices and herbs. These marinated chicken are then deep fried till become crisp golden.

Koliwada refers to a colony of koli rajputs. There are several places named as Koliwada situated in Mumbai city like Sion Koliwada, Khar Koliwada, Juhu Koliwada etc.  The dish was first created by a Chef who use to stay at Koliwada. Thus the popularity of the dish has given the name as Chicken Koliwada or Fish Koliwada or Prawns Koliwada. You can use the same masala paste to make Chicken, Fish or Prawns koliwada.

Ingredients required to make 

This a a very simple recipe where you do not need a long list of ingredients.

Chicken : To make the recipe you need boneless Chicken breast. You need to slice the chicken breast first then cut them into finger size strips.

Gram flour : Also known as Besan or Chickpea flour is used to make the batter.

Corn flour : It makes the Chicken crispy. You can replaced it Rice flour as well.

Spices : Red chilli powder, Chat masala powder, Salt and Carrom Seeds. Kashmiri red chilly paste is also used to give the dish bright red color appearance.

Other : Ginger garlic paste, lemon juice and oil for deep frying.

How to make it?

It's one of a simple recipe that you can make just coating the chicken strips with besan, salt, chilli powder, chat masala, lemon juice and flour. Then deep fry them in medium flame heat until become crisp golden.

What to serve with it?

These crispy fried Chicken are best to serve with Green Chutney and lachacha onion. You can even enjoy them with Schezwan Chutney or Tartar sauce as well. But my favorite is green chutney.

How much time wil it take to make?

This is not a time consuming recipe, it will take around 15 minutes to serve on your table. This total 15 minutes includes the preparation time of about 10 minutes and cooking time of 5 minutes. Here i have excluded the marination time of about 10 minutes.

If you love this chicken starter recipe then I think you would love to make Chicken banjara kabab as well for your next get together.

Steps to make the recipe

1. Making the Koliwada masala paste

Koliwada masala paste is a versatile masala paste that can be used to make other koliwada dishes like Prawns koliwada, Fish Koliwada or Paneer Koliwada. To make this masala, take 3 tablespoon of gram flour in a mixing bowl. And add 2 tablespoon corn flour, 1 teaspoon ginger garlic paste, 1 teaspoon red chilli paste, 1 teaspoon red chilli powder,  1/2 teaspoon chat masala powder, some carrom seeds and salt as per your taste. Take a spoon and mix them nicely.

Now pour water little by little and whisk them into a fine smooth paste. Make sure that there is no lump in the batter and it should neither too thin or thick. This batter or masala paste is known as koliwada masala.

2. Marinating the Chicken 

Generally Chicken breasts are used to make this koliwada recipe for its finger size shapes. But Chicken leg boneless can also be used. Here I am using Chicken breast for the recipe. First wash and clean the chicken breast. Sliced them through the middle into two parts. Then cut into finger size strips around half inch thickness. Pad them dry using a kitchen cloth or paper napkins.

After that add these Chicken strips in the above prepared koliwada batter and squeeze some lemon juice over them. 

3. Frying the Chicken

Now its the time to fry them and enjoy a yummy appetizer with freshly made coriander mint green chutney. For this heat some cooking oil in a deep vessel pan or kadai under medium heat flame fire. When the oil become hot, lower the gas flame and add the marinated Chicken strips one by one into the oil. Dont over crowded the pan with the Chicken. Add around 6 to 7 Chicken strips and fry them till crisp golden from all sides.

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Chicken koliwada recipe

Chicken koliwada is a hugely popular chicken starter of Mumbai made by deep frying finger size chicken strips coated with koliwada masala. They are crisp, spicy and delicious and very well paired with green chutney.

Preparation time 15 minutes

Cooking time 10 minutes

Serving 2

Author Mobasir hassan

Ingredients

• 200 gm Chicken breast 
• 1 teaspoon ginger garlic paste
• 1 teaspoon red chilly paste
• 1 teaspoon red chilli powder
• 1/2 teaspoon carrom seeds (ajwain)
• 1/2 teaspoon chat masala powder
• Lemon juice from one lemon wedges
• 1/3 teaspoon salt or as per your taste
• 3 tablespoon gram flour (besan)
• 2 tablespoon corn flour
• Oil for deep frying
• Some coriander leaves for garnish 

Instructions

1. In a mixing bowl add the besan, corn flour, ginger garlic paste, red chilly paste, red chilli powder, chat masala, carrom seeds and salt. With a spoon give everything a good mix.
2. Pour water little by little and whisk them into a fine smooth paste. Make sure the paste do not become too thin. This masala paste is called Koliwada masala paste.
3. Wash and clean the Chicken breast. Slice it in the middle into two parts then cut into finger size strips.
4. Now mix these Chicken strips with the above made koliwada masala paste. Squeeze lemon juice and give a final mix so that all parts of the strips get well coated with the masala paste. Cover and let them marinate for 10 to 15 minutes.
5. After that heat some cooking oil in deep vessel pan or kadai under medium heat flame gas fire. When the oil become hot lower the gas flame and add the Chicken strips one by one into the oil.
6. Fry them under medium high heat flame till they become crisp golden from all sides. After that remove them on a absorbent paper to absorb any excess oil.
7. Similarly fry all the remaining Chicken strips and serve hot with cilantro mint sauce.  

 Nutritional Value ( approx)

Serving size 1 serving ( 120 g )

• Calorie : 149 cal
• Protein : 19 g
• Fats : 7.6 g
• Carbohydrate : 2.5 g

Frequently asked questions

1. Can i made Prawns koliwada and Fish koliwada with the same koliwada masala?

Yes the same koliwada masala can be used to make other koliwada dishes like prawns koliwada,  fish koliwada or paneer koliwada.

2. Can i use rice flour instead of corn flour to make the masala?

Corn flour or Rice flour are used to make chicken pieces more crispy in texture. Both are work fine. So you can use any one flour according to your preference.

3. Which is better for Chicken koliwada, Chicken leg or Chicken breast boneless?

Generally Chicken breast boneless are first choice for anyone to make Chicken koliwada. You can get that finger size crispy chicken with the breast boneless. But Chicken leg boneless also yields a good results though you won't get that finger size chicken.

If you love and like to make more chicken recipes then try below delicious chicken recipes

• Chicken malai tikka
• Chicken seekh kabab
• Chicken reshmi kabab
• Chicken tangdi kabab
• Chicken do pyaza