Kolhapuri Chicken Rassa

1. 1
   prep

   Wash and pat dry the chicken.

   Wash the bone-in chicken pieces under cold running water and pat completely dry with kitchen towels. Excess moisture will prevent proper browning.

   TIPPatting the chicken dry is essential for achieving a good sear later.
2. 2
   roast · ~4 min

   Dry roast the spices for the Kolhapuri masala.

   1.In a small pan over low heat, add Kashmiri red chilies, coriander seeds, cumin seeds, peppercorns, cardamom, cloves, cinnamon stick, black stone flower, and poppy seeds.

   2.Dry roast for 3-4 minutes, stirring constantly, until the spices turn aromatic and slightly darker.

   3.Transfer the roasted spices to a plate and let them cool completely.

   TIPKeep the heat low and stir continuously—spices can burn in seconds and become bitter.
3. 3
   roast · ~3 min

   Roast the dry coconut.

   In the same small pan, add the grated dry coconut and roast on low heat for 2-3 minutes until it turns light golden brown and aromatic. Transfer to the plate with the spices.

4. 4
   saute · ~2 min

   Sauté the aromatics.

   In the same small pan, add 1 teaspoon oil from the measured quantity. Add the chopped ginger and garlic, and sauté for about 2 minutes until the raw smell disappears. Transfer to a plate to cool.

5. 5
   mix · ~2 min

   Grind the Kolhapuri masala paste.

   Once cooled, transfer the dry roasted spices, roasted coconut, and sautéed ginger-garlic to a blender jar. Add the roughly chopped tomatoes and about ¼ cup of water. Grind to a smooth, thick paste. Set aside.

   TIPAdd water sparingly—the paste should be thick, not watery.
6. 6
   saute · ~9 min

   Brown the onions.

   Heat the remaining oil in a heavy-bottomed pan over medium heat. Add the sliced onions and sauté until they turn deep golden brown, about 8-10 minutes. The deeper the color, the richer the gravy.

   TIPTake your time with this step—deeply browned onions are the backbone of a good rassa.
7. 7
   saute · ~5 min

   Sear the chicken.

   Add the dried chicken pieces to the pan with the browned onions. Sear on medium-high heat for 4-5 minutes, turning occasionally, until the chicken pieces are lightly browned on all sides.

8. 8
   simmer · ~9 min

   Cook the masala with the chicken.

   Lower the heat and add the ground Kolhapuri masala paste, turmeric powder, and salt. Stir well to coat the chicken pieces evenly. Cook for 8-10 minutes, stirring frequently, until the masala releases oil from the sides.

   TIPKeep stirring—the masala paste is thick and can stick to the bottom if not watched.
9. 9
   simmer · ~30 min

   Add water and bring the rassa to a simmer.

   Pour in the hot water and stir to combine. Add the slit green chilies. Bring the curry to a boil, then reduce the heat to low. Cover with a lid and let it simmer gently for 25-30 minutes until the chicken is cooked through and tender.

   TIPBone-in chicken needs gentle, slow simmering to cook through and release flavor into the gravy.
10. 10
    temper · ~1 min

    Prepare the final tadka.

    1.In a small tempering pan, heat 1 teaspoon oil over high heat.

    2.Add mustard seeds and let them crackle loudly.

    3.Add the fresh curry leaves and fry until crisp and fragrant, about 15 seconds.

    4.Immediately pour the sizzling tempering over the simmering chicken rassa.

    TIPPour the tempering over the curry right before serving to preserve the fresh crackle of mustard seeds.
11. 11
    garnish

    Garnish with chopped coriander leaves and serve piping hot.

    Switch off the heat and sprinkle fresh coriander leaves on top. The rassa should have a deep reddish-brown color with a thin layer of oil floating on top—the signature look of an authentic tambda rassa.

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