CHICKEN GRAVY MASALA / MAHARASHTRIAN KOMBADI RASSA

The state of Maharashtra is located in the western region of India and the cuisine of Maharashtra spans from mild to spicy. This curry is made with very few basic ingredients. Maharashtrian Style Chicken Curry or Rassa not only looks rich but also tastes rich .By rich I means the red vibrant colour of the curry with thin oil floating on the sides called  kut in Marathi. Chicken curry or kombadi rassa is the most famous recipe in rural side of Maharashtra. Winter season is the season of non-veg food and chicken or kombadi rassa is the best option. It helps to decrease your cold and cough as well as it is very healthy, mouthwatering and delicious. Hope you like the recipe. Give a try and share any suggestions if any.

INGREDIENTS:

500 Gms  Chicken

3-4 Tbsp Onion –Coconut Paste

1 + 1 teaspoon Turmeric Powder

2-2 1/2 tablespoon  Red Chilly Powder

2 tablespoon Kala Masala
2 tablepsoon Coriander Powder
1 teaspoon Garam Masala[optional]

Salt as needed

Oil

Chopped Corinader

METHOD:

Preparation before to start the main cooking :  First make the paste with onion , coconut, garlic and ginger. Roast onion and coconut before grinding. You may use this paste for other gravy recipes by putting it in an air tight container in refrigerator . It remains for 5-6 days in refrigerator. 

STEP 1 - First clean wash the chicken pieces.Add 1 tablespoon oil , cumin –mustard seeds and 1 tsp turmeric and salt . Add chicken pieces in it and mix well. 

STEP 2 -Add roughly crushed garlic in it.

Add sufficient water.

Pressure cook the chicken for 2 whistles. Let the pressure release and let it cool down.

STEP 3 - Take a pan , heat oil in it and add the onion –coconut paste .

STEP 4 - Saute it well and then put all the spices in it .

Fry spices in oil till oil starts loosing out from the spices . Add the kala masala in it and mix well.

STEP 5 - After that add chicken pieces in it and mix it well with the spices in kadhai.

STEP 6 - Add water accordingly as much thick or thin gravy you want . You can add the broth in which you pressure cooked / you may use water and with the chicken broth you can make soup also.

STEP 7 - Taste the gravy ,if needed add a little salt [ we had already added salt while pressure cooking ]. Add little garam masala lastly and mix it.

STEP 8 - Bring to boil for 5-7 minutes and switch off the flame .

Garnish it with coriander.

Your chicken gravy is ready to serve.

          

                 Serve hot with chappati , bhakri or rice.

NOTE : * Poultry chicken cook earlier than the gavti chicken.  
              * You may pressure cook the chicken along with the spices. It require less time .