If you love rich, aromatic, and deeply flavourful Indian curries, you must try this authentic Maharashtrian Lapthapi Chicken Recipe. The word “Lapthapi” refers to a unique semi-dry, thick gravy that perfectly coats the meat, making it an absolute delight to eat with bhakri or chapati. This traditional dish uses roasted onions, dry coconut, and robust regional spices to create a flavour profile that is spicy, earthy, and unforgettable.
Cooking this Lapthapi Chicken Recipe is surprisingly simple, even for beginners. By pre-boiling the chicken and using a freshly ground masala paste, you can cut down on cooking time and lock in the incredible juices. Whether you are hosting a Sunday family lunch or just craving some spicy comfort food, this chicken dish hits all the right notes. Let us walk you through the simple step-by-step process to make this mouthwatering meal at home!
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Ingredients
- 1 kg chicken (cut into medium pieces)
- 2 medium onions (sliced)
- 1 large tomato (chopped)
- 1 inch ginger
- 1 whole garlic pod (peeled)
- 0.5 cup dry coconut (chopped or grated)
- 1.5 tablespoons Kanda Lasun Masala (onion garlic spice blend)
- 1 teaspoon cumin-coriander powder
- 1 teaspoon chicken masala
- 2 bay leaves
- 0.25 teaspoon turmeric powder
- 3 to 4 tablespoons of oil
- Salt to taste
- 1 handful fresh coriander leaves (with stems for grinding, plus extra for garnish)
- Water (as needed for boiling)
Step-by-Step Instructions
- Step 1: Roast the Base Ingredients. Heat 1 teaspoon of oil in a pan. Add 2 sliced onions, 1 chopped tomato, dry coconut, ginger, and garlic. Roast them lightly until they develop a slight brown colour. Let the mixture cool.
- Step 2: Grind the Masala. Transfer the roasted ingredients into a blender. Add fresh coriander leaves along with their stems and 2 to 3 tablespoons of water. Blend into a smooth, fine paste.
- Step 3: Pre-cook the Chicken. In a deep pot, heat 1 tablespoon of oil. Add 2 bay leaves, 1 kg washed chicken, turmeric, and a little salt. Stir well, add 2 cups of water, and boil for 10 to 12 minutes until the chicken is tender. Keep the chicken and stock aside.
- Step 4: Fry the Paste. In a separate heavy-bottomed pan, heat 2 tablespoons of oil. Add the blended masala paste and sauté on a medium flame for 2 to 3 minutes.
- Step 5: Add Dry Spices. Add 1.5 tablespoons Kanda Lasun Masala, 1 teaspoon cumin-coriander powder, and 1 teaspoon chicken masala. Add a pinch of salt (remember the chicken already has salt from boiling). Cook for 2 minutes until the oil separates from the edges.
- Step 6: Mix Chicken and Simmer. Add the boiled chicken pieces along with some of the chicken stock to achieve a thick consistency. Mix well.
- Step 7: Cook Covered. Cover the pan with a lid and let it simmer on low heat for 10 to 12 minutes. Check once in between to ensure the gravy does not stick to the bottom.
- Step 8: Garnish and Serve. Once the gravy reaches a thick, semi-dry “lapthapi” texture, turn off the heat. Garnish with fresh coriander leaves and serve hot!
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Cooking Tips
- Always use freshly roasted dry coconut for an authentic Maharashtrian flavour profile.
- If you do not have Kanda Lasun Masala, you can substitute it with 1 tablespoon of regular red chilli powder mixed with 0.5 teaspoon of garam masala.
- Do not discard the leftover chicken stock. You can serve it separately as a clear soup or use it to adjust the gravy consistency.
- Use a heavy-bottomed pan to prevent the thick gravy from burning during the final 10 to 12 minutes of simmering.
Variations
- Spicy Version: Add 2 green chillies while blending the masala paste for an extra kick of heat.
- Mutton Lapthapi: You can easily swap the 1 kg chicken with 1 kg mutton; just ensure you pressure cook the mutton first until it is fully tender.
- Curd Variation: Skip the pre-boiling step. Marinate raw chicken with spices and 2 tablespoons of thick curd, then cook it directly in the fried masala paste.
Serving Suggestions
This rich and spicy Lapthapi Chicken Recipe tastes best when paired with traditional Maharashtrian flatbreads like Jowar Bhakri or Bajra Bhakri. It also pairs wonderfully with hot steamed rice, Indrayani rice, or soft chapatis. Serve a side of sliced raw onions and a slice of lemon for the perfect dining experience.
Also Read: Crispy Chicken Fry Recipe: Easy KFC Style at Home
FAQs
Q1: What does “Lapthapi” mean?
Ans: “Lapthapi” is a Marathi term that refers to a semi-dry, thick gravy consistency that easily coats the meat, sitting perfectly between a dry fry and a thin liquid curry.
Q2: Can I make this Maharashtrian Lapthapi Chicken Recipe without Kanda Lasun Masala?
Ans: Yes. While Kanda Lasun Masala gives the most authentic taste, you can use a mix of standard red chilli powder, coriander powder, and a good quality garam masala instead.
Q3: How long does it take to cook this recipe?
Ans: If you prep your masala and pre-boil the chicken simultaneously, you can cook this entire Lapthapi Chicken Recipe in under 30 to 35 minutes.
Q4: Can I store the leftovers?
Ans: Yes, you can store the leftover chicken in an airtight container in the refrigerator for up to 2 days. The flavours often deepen and taste even better the next day!
Spicy Lapthapi Chicken Recipe | Quick Maharashtrian Style
Ingredients
- 1 kg chicken cut into medium pieces
- 2 medium onions sliced
- 1 large tomato chopped
- 1 inch ginger
- 1 whole garlic pod peeled
- 0.5 cup dry coconut chopped or grated
- 1.5 tablespoons Kanda Lasun Masala onion garlic spice blend
- 1 teaspoon cumin-coriander powder
- 1 teaspoon chicken masala
- 2 bay leaves
- 0.25 teaspoon turmeric powder
- 3 to 4 tablespoons of oil
- Salt to taste
- 1 handful fresh coriander leaves with stems for grinding, plus extra for garnish
- Water as needed for boiling
Instructions
- Step 1: Roast the Base Ingredients. Heat 1 teaspoon of oil in a pan. Add 2 sliced onions, 1 chopped tomato, dry coconut, ginger, and garlic. Roast them lightly until they develop a slight brown colour. Let the mixture cool.
- Step 2: Grind the Masala. Transfer the roasted ingredients into a blender. Add fresh coriander leaves along with their stems and 2 to 3 tablespoons of water. Blend into a smooth, fine paste.
- Step 3: Pre-cook the Chicken. In a deep pot, heat 1 tablespoon of oil. Add 2 bay leaves, 1 kg washed chicken, turmeric, and a little salt. Stir well, add 2 cups of water, and boil for 10 to 12 minutes until the chicken is tender. Keep the chicken and stock aside.
- Step 4: Fry the Paste. In a separate heavy-bottomed pan, heat 2 tablespoons of oil. Add the blended masala paste and sauté on a medium flame for 2 to 3 minutes.
- Step 5: Add Dry Spices. Add 1.5 tablespoons Kanda Lasun Masala, 1 teaspoon cumin-coriander powder, and 1 teaspoon chicken masala. Add a pinch of salt (remember the chicken already has salt from boiling). Cook for 2 minutes until the oil separates from the edges.
- Step 6: Mix Chicken and Simmer. Add the boiled chicken pieces along with some of the chicken stock to achieve a thick consistency. Mix well.
- Step 7: Cook Covered. Cover the pan with a lid and let it simmer on low heat for 10 to 12 minutes. Check once in between to ensure the gravy does not stick to the bottom.
- Step 8: Garnish and Serve. Once the gravy reaches a thick, semi-dry “lapthapi” texture, turn off the heat. Garnish with fresh coriander leaves and serve hot!
