Kolhapuri Tambda Rassa Recipe

Total Time

45 min

Preparation Time

15 min

Cooking Time

30 min

707

Ingredients (6 Servings)

  • Chicken- 1 kg
  • Turmeric powder- 1tsp
  • Coriander powder- 1tsp
  • Salt as required
  • First spice paste:
  • Cumin seeds - 1 1/2 tsp
  • Sesame Seeds - 1tbsp
  • Chooped Coconut/ Khobra- 3 tbsp
  • Onion - 1 sliced
  • Ginger- 1/2 inch
  • Garlic - 8-10
  • Green Chilli- 1-2 (adjust as per your tolerance)
  • Coriander leaves- one handful
  • Kolhapuri Masala Ingredients:
  • Onion- 2 ,large, sliced
  • Ginger- 1 inch
  • Garlic- 12 - 15
  • Coriander seeds- 4 tbsp
  • Cumin seeds- 2tbsp
  • Fennel Seeds - 1tbsp
  • Black Pepper corns- 2tsp
  • Green Cardamom- 5
  • Black Cardamom- 2
  • Cinnamon- 1-inch stick
  • Cloves - 6-7
  • Shah jeera or Caraway Seeds - 1tsp
  • Star Anise- 1
  • Stone flower - 1tsp
  • Saffron- 1tsp
  • Dry Red Chilli - 8
  • Dry Bedgi chili or Kashmiri Chilli - 12

Directions

  • Wash chicken properly and dry it.then marinate with 1/2 Tsp turmeric and salt for 1 hr or so.
  • First spice paste:
  • Heat a pan with 1tsp oil. Add sliced onion fry till light brown..take out from pan.
  • Then add cumin seeds. Roast till fragrant. Then add sesame seeds .roast till light brown.then add chopped coconut or desiccated coconut, roast till light brown...Take out from pan.
  • In a blender put brown onion, ginger, garlic, green chilli and coriander leaves, blend until smooth.
  • Then add roasted cumin seeds, sesame seeds and coconut .add little water and blend until smooth. Keep aside.
  • Kolhapuri Masala:
  • Heat a pan with 2tbsp oil. Add sliced onion fry till brown. Then add ginger and garlic .fry it for a minute.Takes out from the pan.
  • In the same pan add all Ingredients under Kolhapuri masala. Roast all Ingredients till light brown and fragrant
  • Now in a grinder put fried onion ginger and garlic. Grind till smooth. Then add all roasted spices, grind to powder then add all roasted chillies and grind everything till powder.
  • Ready Kolhapuri masala..you can store it for 15 days.
  • Chicken Rassa method:
  • Now heat a pan with 2-3 tbsp oil.add sliced onion.fry till light brown.
  • Then add marinated chicken. Stir it for 2-3 mins.then add first made spice paste.stirring to coat chicken with masala.
  • Then add 2 tbsp Kolhapuri masala powder.stir well to mix masala with chicken.stir till oil leaves.
  • Then add a cup of water.give a nice stir..once the gravy starts to bubbling. Turn down the flame and simmer it for 20 -25 mins or till chicken cooked well.
  • Check seasoning.keep gravy as per your desire consistency..but remember chicken Rassa should be in medium thick runny gravy.
  • Ready Kolhapuri Kombadi Tambda Rassa. Serve it with steam rice/ Roti/ Bhakri or whatever you like.

Nutrition

Per Servings
  • Calories: 567
  • Protein: 34g
  • Fat: 13g
  • Fiber: 3g
  • Sodium: 434mg
  • Carbohydrates: 33g