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A fiery and aromatic chicken curry from Maharashtra, famous for its vibrant red gravy and complex spice blend. This authentic recipe delivers a punch of heat and flavor, best enjoyed with bhakri or steamed rice.
For 4 servings
Marinate the Chicken
Prepare the Kolhapuri Masala
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A fiery and aromatic chicken curry from Maharashtra, famous for its vibrant red gravy and complex spice blend. This authentic recipe delivers a punch of heat and flavor, best enjoyed with bhakri or steamed rice.
This maharashtrian recipe takes 70 minutes to prepare and yields 4 servings. At 690.94 calories per serving with 46.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy Base
Cook the Chicken
Simmer the Rassa
Garnish and Serve
Replace chicken with mutton pieces to make the classic Kolhapuri Mutton Rassa. Adjust the cooking time accordingly, as mutton takes longer to cook.
For a vegetarian version, use paneer, mushrooms, or a mix of sturdy vegetables like potatoes, carrots, and cauliflower. Add them after the masala is cooked.
Add one large potato, cubed, along with the chicken for a more filling curry.
Chicken is a high-quality lean protein, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The complex blend of spices, particularly red chilies (containing capsaicin) and black pepper, can help give a temporary boost to your metabolism.
The use of dried coconut and sesame seeds provides healthy fats, including medium-chain triglycerides (MCTs) and monounsaturated fats, which are beneficial for energy and heart health.
To reduce the heat, decrease the number of Sankeshwari or Lavangi chilies and remove their seeds before roasting. You can slightly increase the amount of Bedgi chilies to maintain the red color.
Store the Kolhapuri Chicken Rassa in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.
Yes, you can use boneless chicken breast or thigh pieces. Reduce the simmering time to 15-20 minutes as boneless chicken cooks faster than bone-in.
'Tarri' or 'Kat' is the signature spicy red oil that floats on top of the rassa. It's packed with flavor from the spices and is traditionally served as an extra topping to enhance the heat and taste of the dish.
It is a high-protein dish due to the chicken. However, it is also rich in oil and spices, making it high in calories and fat. It's best enjoyed in moderation as part of a balanced diet.
One serving of Kolhapuri Chicken Rassa (approximately 485g) contains around 550-650 calories, depending on the amount of oil used and the fat content of the chicken.