Kolhapuri Kombdiche Lapchap

Ingredients

• 2 onions finely chopped
• 1 kg chicken curry cut (country prefered)
• 1/2 cup curd
• to taste salt

 

For the spice paste

• 10 chilies Dry kashmiri
• 1/2 tsp poppy seeds
• 1 tsp lichen biryani phool
• 1 tsp jeera
• 1 tbsp coriander seeds
• 1 tsp jeera Kala (nigella seeds)
• 1/2 tbsp Sesame seeds
• 1/2 fennel seeds tsbp
• 5 cloves
• 4 cardamom Green
• 1 bay leaves

 

For garnish

• coriander Fresh leaves

 

Instructions

1. Dry roast all the spice paste ingredients on a griddle till fragrant. Cool completely and grind using a little water if required to form a paste,
2. Heat the oil in a heavy bottom pan or kadhai, add the onions and saute till golden brown. Add the chicken and saute further for 2 minutes. Add the spice paste and cook till the oil separates. This will take around 7-8 minutes and I recommend you do this on low flame.
3. Add the youghurt, salt and 1 cup of water and cook till the chicken is cooked and the gravy thickens.
4. Serve hot with parantha or rice.