Shwet's Sizzling Wok

A foodie's delight

Kombi Baffat

on June 28, 2015

“Kombi Baffat” is a catholic type coconut milk based chicken curry, So very quick and easy if you have buffat powder with you. And tastes extremely delicious with rice šŸ™‚ I made this on a weekend for my hubby, He loves coconut based chicken curries more, compared to other one’s šŸ™‚ The curry was quite flavorful and now its on my usual listing, And am gonna prepare it often, coz it hardly takes any time šŸ˜‰ Perfect if you are lazy like me šŸ˜›

I used the readymade Baffat powder, give to me by my friend, But I have included the recipe of Baffat powder, Incase you do not have the ready made powder šŸ™‚

Recipe Credits : Ruchik Randap

IngredientsĀ :

  • 1 kg chicken on the bone
  • 1 coconutĀ – Extract the milk
  • 1 tsp vinegar
  • salt to taste
  • 1.5Ā tbsp oil and 1 tbspĀ ghee for frying
  • 2 medium size onions thinly sliced
  • 3 small green chillies slit (adjust to taste)
  • 12 small flakes of garlic minced
  • 1 inch piece of ginger minced

BaffatĀ masala (to be powdered)

  • 8-9 Kashmiri chillies
  • 20 peppercorns (adjust to taste)
  • 1/2 tsp cumin seeds/jeera
  • 1/2 tsp turmeric powder/haldi
  • 2 cloves *see notes
  • 1/2 inch piece cinnamon


  • Cut chicken into medium sized pieces, wash and drain on a colander. Keep the sliced ingredients (shindaap) ready. Make a fine powder out of all the ingredients mentioned under ‘For the masala’ using a dry grinder
  • In a heavy bottomed kadhai or pan heat the ghee or oil and fry the sliced onions till they turn golden pink – this takes about 5-6 minutes on a medium flame. Next add the chicken pieces and the rest of the ingredientsĀ (green chillies, garlic, ginger) and mix well. Fry for a couple of minutes.
  • Toss in the masala powder, mix well so that all the pieces are coated with it. Add salt to taste. Let the chicken fry over a slow flame for another 2-3 minutes before you add the thin coconut milk. Cover and cook till half done.
  • Add the thick coconut milk (add only as much as required), add the vinegar & check taste. Simmer until done without covering the pan.
  • Serve hot with rice (preferably red/brown rice)

Note : If you have baffat powder, use 4 tbsp of the the same šŸ™‚


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