Name: Kolhapuri Pandhra Rassa(Chicken in a white gravy) recipe by Bindiya Sharma at BetterButter
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 5
Ingredients: 750 gms Chicken pieces; 3 Cups Coconut Milk(Fresh/Canned); 2 Medium Onions; 10 cashew nuts; 4 tablespoon Poppy seeds; 4 tablespoon Sesame seeds(white); 1/2 teaspoon crushed black pepper; 5 Cinnamon sticks; 1 star anise; 7-8 Cloves(laung); 5 Green Cardamoms(elaichi); 1 tsp sugar; Coriander leaves(for garnishing); 4-5 Green Chillies(chopped); 2-3 tablespoon Oil/ghee for cooking; Salt to taste

ABOUT Kolhapuri Pandhra Rassa(Chicken in a white gravy) RECIPE

A classic dish from Kolhapur, Maharashtra. Chicken/Mutton is cooked in a spicy coconut curry for a deliciously different experience!.

Ingredients Serving: 5

750 gms Chicken pieces
3 Cups Coconut Milk(Fresh/Canned)
2 Medium Onions
10 cashew nuts
4 tablespoon Poppy seeds
4 tablespoon Sesame seeds(white)
1/2 teaspoon crushed black pepper
5 Cinnamon sticks
1 star anise
7-8 Cloves(laung)
5 Green Cardamoms(elaichi)
1 tsp sugar
Coriander leaves(for garnishing)
4-5 Green Chillies(chopped)
2-3 tablespoon Oil/ghee for cooking
Salt to taste

Instructions

Soak cashewnuts, sesame seeds and poppy seeds in 1 cup Coconut Milk for 1 1/2 hrs.
Heat oil/ghee in a pressure cooker and saute the onions lightly till pink but not coloured. Keep aside and let cool.
In the same pressure cooker add the Chicken pieces and 6 cups of Water, along with the salt. Pressure cook for upto 2 whistles or till Chicken is cooked.
Blend the cashewnut, sesame and poppy seed paste in a blender till smooth.
Heat another pan over low heat, add the sauteed onions, pepper, cinnamon, cardamom, star anise, sugar, green chillies and mix well to combine. Add the boiled Chicken along with the stock and let it cook for a couple of minutes.
Add in the cashewnut blended coconut Milk, as well as the plain coconut Milk and let it come to a bare boil. Taste and adjust seasoning.
Garnish with coriander leaves and serve hot with rice.

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