Vegetarian Mughlai Chicken [ Shakahari Kombdi ]

This is a Recipe for Shakahari Mughlai Kombdi (Vegetarian Moghali Chicken]. A Jack-fruit preparation in the Maharashtrian style of cooking; having the taste and flavor of Mughlai Chicken.

2 Raw Jack fruits
½ Cup Curd
1 Big size Onion
5-6 Almonds
½ Cup Coriander

Mixture for coating for Jack Fruit
1 Cup Gram Atta (Besan)
½ Cup Rice Atta
1 Tea spoon Coriander seeds
¼ Tea spoon Turmeric
1 Tea spoon Red Chili powder
1 Small size Onion (chopped)
2 Garlic petals
Salt to taste

For Gravy
½ Cup Coconut
1 Big size Onion (Chopped)
1 Tea spoon Coriander Seeds
2 Tea spoon Poppy seeds
1 Small piece Cinnamon
2 Cloves
1 Tea spoon Ginger-Garlic paste
1 Tea spoon Red Chili powder
Salt to Tate (grind and keep aside)

Clean the seeds of the Jack Fruit and cut it in to two parts. Remove the edible part which covers the seeds and boil it in Salt Water for 5 minutes; adding a pinch of Salt. The seeds are also called Bubs or Pods; the fleshy covering is the edible portion of the Jackfruit.
Prepare Atta mixture and dip one by one pieces of the boiled Jack Fruit and deep fry in Oil till colour change in to light brown.
Heat ½ Cup Ghee in a Kadhai and then add Onion and fry till colour change in to light brown. Then add the Curd and cook for 2-3 minutes then add the grounded Masala and fry for 2-3 minutes.
Add 6 Cups Water and cook for 5 minutes on a slow sim. Then add the fried pieces of Jack Fruit and cook for 5-7 minutes on a slow sim. While serving add Almonds and Coriander.
Serve Hot with Chapatti.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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