Name: Pandhara Rassa(White chicken curry) recipe by indrani sen at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Chicken pieces or Mutton 500 gms; All spice mix powder(coriander, cumin, mace, black cardamom, green cardamom, star anise, cloves, cinnamon); Dried coconut 1/4th cup; White sesame seeds 1/4th cup; White poppy seeds 2 tbsp; Cashew nuts a handful; Coconut milk 1/2 cup; Curd 1/2 cup; Onion 1 for paste; Ginger garlic paste 4 tbsp; Onion 2 chopped; White pepper 1 tbsp; Ghee or oil 1 tbsp; Dry red chilies 3 to 4; Bay leaves 2; Cinnamon 2 inch; Cloves 4 to 5; Black pepper 1 tbsp; Green cardamom 4 to 5

ABOUT Pandhara Rassa(White chicken curry) RECIPE

This is a popular recipe from the Kolhapur district of Maharashtra made with mutton,(the meat of goat).Kolhapur is known for its spicy red chilies and the dishes from Kolhapur are generally bright red in color.Pandhara Rassa, an exception is a rich medium spicy dish which is pure white in color.

Ingredients Serving: 4

Chicken pieces or Mutton 500 gms
All spice mix powder(coriander, cumin, mace, black cardamom, green cardamom, star anise, cloves, cinnamon)
Dried coconut 1/4th cup
White sesame seeds 1/4th cup
White poppy seeds 2 tbsp
Cashew nuts a handful
Coconut milk 1/2 cup
Curd 1/2 cup
Onion 1 for paste
Ginger garlic paste 4 tbsp
Onion 2 chopped
White pepper 1 tbsp
Ghee or oil 1 tbsp
Dry red chilies 3 to 4
Bay leaves 2
Cinnamon 2 inch
Cloves 4 to 5
Black pepper 1 tbsp
Green cardamom 4 to 5

Instructions

Boil 1 onion with little water till soft and make a paste. Make a paste of coconut, sesame seeds, poppy seeds and cashew nuts.
Smear some ginger garlic paste and salt to the chicken pieces and boil with 2 cups of water. Reserve the stock and keep the chicken pieces aside.
Add oil to the pan and add bay leaves, and all the whole spices and 2 to 3 whole cashew nuts. Then add the boiled chicken pieces and fry a little.
in another pan, heat oil and fry till soft and translucent. Add boiled onion paste and 2 tbsp ginger garlic paste and fry.
Add salt and all spice powder and white pepper powder and saute. Add the coconut and poppy seeds paste followed by beaten curd and saute.
Add the chicken stock and cook on low flame, covered. When the gravy thickens and looks creamy add the chicken pieces with the spices.
Add the coconut milk and mix and switch off the flame. in a small pan add ghee and fry some red chilies. Pour this ghee on the gravy and serve hot with rice or kulcha or naans.

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