Maharashtrian Chicken Rassa

1. 1
   prep

   Clean and prepare the chicken.

   Wash the bone-in chicken curry cut pieces thoroughly and drain well. Keep aside in a bowl.

2. 2
   fry · ~3 min

   Dry roast the whole spices for the masala.

   1.Heat a small pan on medium-low heat. Add coriander seeds, cumin seeds, peppercorns, cloves, cardamom, cinnamon, stone flower, bay leaves, and poppy seeds.

   2.Dry roast for 2-3 minutes, stirring constantly, until the spices release their aroma and turn slightly darker.

   3.Remove from heat and let them cool completely.

   TIPDon't rush this step — even slow-roasting develops the deep, signature Kolhapuri flavour.
3. 3
   fry · ~15 min

   Sauté aromatics and coconut.

   1.In the same pan, heat 1 tablespoon oil over medium heat.

   2.Add the sliced onions and sauté until golden brown, about 7-8 minutes.

   3.Add garlic, ginger, green chilies, and dried red chilies. Sauté for 2 more minutes.

   4.Add the grated coconut and cook until it turns light golden, about 3-4 minutes.

   5.Turn off the heat and let the mixture cool.

   TIPMake sure the coconut is well-roasted — it deepens the curry's richness.
4. 4
   mix · ~5 min

   Grind the masala paste.

   1.Transfer the cooled roasted spices and sautéed onion-coconut mixture to a grinder.

   2.Add red chili powder and turmeric powder.

   3.Add a splash of water and grind to a smooth, thick paste. Set aside.

   TIPGrind really fine — a coarse paste won't meld into the gravy.
5. 5
   fry · ~10 min

   Cook the masala paste.

   1.Heat the remaining 2 tablespoons oil in a pressure cooker or heavy-bottomed pan over medium heat.

   2.Add the ground masala paste and sauté for 8-10 minutes, stirring often.

   3.Cook until the oil separates from the sides and the raw smell disappears.

   TIPPatience here rewards you — the oil separating signals the spices are fully cooked.
6. 6
   saute · ~6 min

   Add tomatoes and cook down.

   1.Add the chopped tomatoes to the sautéed masala.

   2.Cook until they turn soft and mushy, about 5-6 minutes, stirring occasionally.

   3.Press with the back of the spoon to break them down completely.
7. 7
   boil · ~30 min

   Add chicken and water, then cook.

   1.Add the chicken pieces and salt to the pan. Stir well to coat each piece with the masala.

   2.Pour in 3 cups of water and bring to a boil.

   3.If using a pressure cooker, close the lid and cook on medium heat for 3 whistles.

   4.If using a pan, cover and simmer on low heat for 25-30 minutes until the chicken is tender.

   TIPBone-in chicken is essential for the authentic rassa flavor — the bones add depth to the thin gravy.
8. 8
   simmer · ~5 min

   Simmer to finish.

   1.Let the pressure release naturally. Open the lid.

   2.Check the consistency — the gravy should be thin but not watery.

   3.If needed, simmer uncovered for 5 more minutes to adjust the consistency.

   4.Taste and adjust salt if needed.

   TIPTambda Rassa is meant to be thin — don't try to thicken it.
9. 9
   garnish

   Garnish with chopped coriander leaves and serve piping hot.

   TIPServe with steamed rice, bhakri, or chapati. A side of sliced onion and lemon wedges completes the experience.

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