Serves 1
Directions
- 1Add haldi powder and salt to the chicken pieces in a bowl.
- 2Mix well until the chicken is coated evenly with the spices.
- 3Add oil to a cooking pot and then add the marinated chicken.
- 4Cover the pot and let the chicken cook.
- 5Stir occasionally to ensure even cooking.
- 6In a grinder, add chopped onions, garlic, ginger, coriander leaves, chopped tomatoes, and grated dry coconut.
- 7Grind all the ingredients to a smooth paste.
- 8Once the chicken is cooked, remove the larger pieces and set aside, leaving the remaining chicken and broth in the pot.
- 9Heat oil in a separate pan.
- 10Add the prepared spice paste to the hot oil.
- 11Sauté the paste until fragrant and the oil separates.
- 12Add Kolhapuri Chicken Rassa Masala and red chili powder to the pan.
- 13Mix well and cook until the spices are thoroughly combined and fragrant.
- 14Pour in some of the chicken broth from the pot and mix.
- 15Add the remaining chicken broth to the pan.
- 16Add the cooked chicken pieces back into the pan with the gravy.
- 17Stir well to combine the chicken with the gravy.
- 18Add fresh coriander leaves.
- 19Cook until the curry reaches the desired consistency.
- 20Serve the Chicken Rassa with roti, sliced onions, and a lime wedge.
Ingredients
- Chicken
- Haldi powder
- Salt
- Oil
- Chopped Onions
- Garlic
- Ginger
- Coriander leaves
- Tomatoes
- Grated dry coconut
- Kolhapuri Chicken Rassa Masala
- Red chili powder
- Curry leaves
- Lime
Equipment
BowlMixing spoonCooking potGrinderPanLadleServing plate
Tips
- Adjust spice level according to preference.
- Garnish with fresh coriander leaves.
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