Name: Kombadi Tambda Rassa | Kolhapuri Chicken in Spicy Red Gravy recipe by Nilanjana Bhattacharjee Mitra at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

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.

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