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Kombdiche Lapchap (Chicken Curry Kohlapuri Style) and #52CookBookPact

Kickstarting the #52CookBookPact with Rare Gems by Aditra Mehendale and a recipe for Chicken Curry Kolhapuri style
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 5 helping


  • 2 onions finely chopped
  • 1 kg chicken curry cut (country preferred)
  • 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 kala jeera (nigella seeds)
  • 1/2 tbsp Sesame seeds
  • 1/2 fennel seeds tsbp
  • 5 cloves
  • 4 cardamom Green
  • 1 bay leaves

For garnish

  • corainder Fresh leaves


  • 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,
  • 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.
  • Add the youghurt, salt and 1 cup of water and cook till the chicken is cooked and the gravy thickens.
  • Serve hot with parantha or rice.


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