Kombadiche Lapchap | कोंबडीचे लापचाप | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

This chicken curry is popular in Kolhapur and will make sure to spice up your taste buds like never before.
KOMBADICHE LAPCHAP

Ingredients

720 gms desi chicken (kombadi), cut into 2 inch pieces on the bone
2 tbsps coriander seeds
2 tsps fennel seeds
1 inch cinnamon stick
3-4 cloves
2 bay leaves
A few stone flowers
1 tbsp cumin seeds
2 star anise
1 tsp white sesame seeds
1 tbsp poppy seeds
3-4 green cardamoms
8-10 dried red chillies
½ tbsp onion seeds (kalonji)
¼ cup oil
2 large onions, chopped
Salt to taste
2 tbsps ginger-garlic paste
1 tsp garam masala powder
1 tbsp red chilli powder
2-3 tbsps yogurt
2-3 tbsps chopped fresh coriander leaves + for garnish
Bhakri to serve
Onion wedges to serve
Green chillies to serve

Method

1. Dry roast coriander seeds, fennel seeds, cinnamon stick, cloves, bay leaves, stone flower, cumin seeds, star anise, white sesame seeds and poppy seeds till fragrant.
2. Add green cardamoms and dried red chillies and sauté for 1 minute. Add onion seeds and sauté for 30 seconds. Transfer into a bowl and allow to cool slightly.
3. Put the roasted spices in a mixer jar, add ¼ cup water and grind to a fine paste.
4. Heat oil in a kadai. Add onions and sauté till translucent. Add salt and sauté till golden brown.
5. Add ginger-garlic paste and sauté for 1-2 minutes. Add chicken and sauté on high heat for 1-2 minutes.
6. Add ¼ cup water, mix and cook for 1-2 mins. Add the ground paste and mix well. Add 1 cup water and mix.
7. Add garam masala powder and red chilli powder and mix well. Cover and cook on medium heat for 4-5 minutes.
8. Add yogurt, mix and sauté on high heat for 2-3 minutes. Cover and cook on medium heat for 8-10 minutes.
9. Add coriander leaves, mix and switch the heat off.
10. Garnish with coriander leaves and serve hot with bhakri, onion wedges and green chillies.


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