This Authentic Maharashtrian dish consists of kombdi i.e chicken cooked in a deliciously spicy gravy served with Vade i.e a multigrain deep fried puris. A perfectly balanced meal!KOMBDI VADEIngredients750 grams chicken, cut into 2 inch pieces on the bone1 tbsp ginger-garlic-green chilli paste½ tsp turmeric powderSalt to tasteMasala paste2 tbsps oil5-6 green cardamoms1-2 star anise3-4 cloves1 inch cinnamon stick6-8 black peppercorns1 black cardamom1 inch ginger, sliced8-10 garlic cloves2 medium onions, sliced3-4 green chillies, slit½ cup scraped fresh coconut½ cup coriander seeds½ cup dried coconut slices½ cup fresh coriander leavesGravy3 tbsps oil2 medium onions, finely chopped1 tbsp ginger-garlic paste1 large tomato, finely choppedSalt to taste½ tsp turmeric powder1 tbsp red chilli powder½ tsp garam masala powder1½ tbsps malwani masalaFresh coriander leaves foe garnishVade2 cups rice flour1 cup split skinless black gram (dhuli urad dal) flour2 tbsps grated onion Salt to taste¼ tsp turmeric powder2 tbsps oil Oil to deep fry + for greasingMethod1. Take chicken in a large bowl. Add ginger-garlic-green chilli paste, turmeric powder and salt and mix well. Set aside to marinate for 15-20 minutes.2. To make the masala paste, heat oil in a non-stick pan. Add green cardamoms, star anise, cloves, cinnamon stick, black peppercorns, black cardamom, ginger and garlic and sauté till golden brown.3. Add onion, mix and sauté till translucent. Add green chillies, mix and cook till the onions turn golden.4. Add the fresh coconut and coriander seeds and mix well. Roast till golden. 5. Add dried coconut slices and coriander leaves, mix and roast till golden brown. Transfer on to a plate and allow to cool.6. Put the roasted mixture into a blender jar. Add 1¾ cups water and blend to a fine paste. 7. To make the gravy, heat oil in a non-stick deep pan.8. Add onions and mix well. Cook till they turn golden brown. 9. Add ginger-garlic paste and mix well. Cook for 1-2 minutes. 10. Stir in the tomatoes and salt and mix well. Cook till soft and pulpy. 11. Add the chicken and sauté on high heat for 3-4 minutes. Add turmeric powder, red chilli powder, garam masala powder and malwani masala and mix well.12. Add the blended paste, mix and cook for 1-2 minutes. Add 2 cups water, mix, cover and cook on medium heat for 10-12 minutes or till done. 13. To make the vade, take rice flour in a large bowl. Add split skinless black gram flour, onion, salt and turmeric powder. Add 1½ cups hot water, mix and knead into a semi-soft dough. Add oil and knead again till well combined. 14. Divide the dough into equal portions and shape each portion into a ball.15. Place a plastic sheet on worktop and grease it with some oil. Place a dough ball on it, and flatten it into a thin disc. Make a hole in the centre.16. Heat sufficient oil n a non-stick kadai. Gently slide in discs one at a time and deep fry till golden brown and crisp. Drain on an absorbent paper.17. Arrange the vade on a serving plate, transfer the chicken gravy into a serving bowl, garnish with coriander leaves and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #kombdivade #chickencurry #malvanirecipe #malvanichickencurry #maharashtrianrecipes #maharashtrianfoodsanjeev kapoor,sanjeev kapoor recipe,sanjeev kapoor recipes,khana khazana,chef sanjeev kapoor,khana khazana recipes,masterchef sanjeev kapoor,indian recipes,recipes of india,master chef,indian food,recipes,quick recipes,easy recipes,kombdi vade,kombadi vade,kombadi vade marathi recipe,kombdi vade recipe,kombdi vade chicken recipe,how to make kombdi vade,कोंबडी वड़े,maharashtrian recipes,maharashtrian food,maharashtrian cuisine,malvani recipes
