Preparation Time 15 Minutes

Cooking Time 2 Hours

Total Time 2 Hours 15 Minutes

Serve 4

Type of Recipe: Main Course, Curry

Name of Author: Asmi Kadam.

Ingredients:

• For chicken stew
• 1 kg medium size Chicken pieces
• Salt
• 1 Liter hot Water
• 1/2  Teaspoon Turmeric
• 4 Bay Leaf
• 1 big size chopped onion
• 4 chopped onions for chicken sukkha
• 2 tablespoon ginger garlic paste
• 1 tablespoon red chili powder
• 2 tablespoon kolhapuri kanda lasoon masala
• ½ teaspoon turmaric
• For Onion Paste:
• 2 Big size onion
• 8 to 10 garlic cloves
• 1 inch ginger
• ½ cup coriander
• 2 tablespoon oil
• For Dry coconut Paste:
• 1 Bowl grated dry coconut
• Dry Spices:
• 1 teaspoon shahi jeera
• 1 teaspoon cumin seeds (Jeera)
• 1 Tablespoon Coriander seeds ( Dhania)
• 2 Tablespoon sesame seeds ( Safed Teel)
• 1 tablespoon poppy seeds ( khas khas)
• 1 green cardamom (Elaichi)
• 1 Inch cinnamon (Dalchini)
• 1 teaspoon Black paper ( Kalimiri)
• 1 teaspoon cloves ( Lavang)
• 1 Teaspoon nutmeg powder (Jaifal Powder)
• 2 Red Chilies

Method:

Firstly, wash the chicken pieces at least for 2 times in a water. Now take heavy bottom pot. Keep it on gas on a medium flame. Pour 4 tablespoon of oil. Once oil heated add, 2 bay leaves and 1 chopped onion. Sauté well till onion change the color. Add turmeric on the onions. Mix well. Add chicken on the onion then add salt in the chicken. Mix it well. Add 1 liter hot water.

Stir it. Lid on the pot and keep the gas on a medium flame. Allow to cook till chicken moist and juicy.

On the other hand heat a kadai for roasting the spices. Firstly dry roast the spices. Once it’s roasted remove it from the kadai.

Now add dry coconut. Sauté well on a low flame. Once coconut change the color remove it from the kadai and transfer them into the dry spices. Now in a same kadai, add chopped onions, garlic and ginger. Add 1 tablespoon of oil for frying the onions. Allow to cook till onions change the color and become golden brown. Once it cook switch off the gas.

Now we grind this masala one by one. Firstly take the dry spices and fried coconut. Add some water and make a fine paste from the mixture jar. Remove this masala from the jar. Now in the same jar add fried onion add some coriander and water. Make a fine paste.

So the paste are ready to making further procedure.

On the other hand you check, chicken cooked or not. It will take at least 45 minutes/ 1 hour to cook, if it is desi chicken.

Once chicken cook switch off the flame. Now separate the chicken from stew. Keep aside.

Now we start making chicken sukkha. Heat a kadai on a medium flame. Add 4 tablespoon oil. Once oil heated add, bay leaf and chopped onions. Cook the onions till become golden brown. Then add ginger garlic paste. Sauté well. Now add half portion of onion paste and coconut paste into the onions. Mix well. Fry this masala for at least 5 minutes on a slow flame.

Once  the oil come out from the masala, add red chili powder, turmeric kolhapuri kanda lasoon masala and salt. Mix well. Now add 2 cup chicken stew into this masala. Mix well. Now add cook chicken into this. Mix well. Keep a lid on the kadai. And allow to cook for another 10 minutes. In between you may check the taste, add salt if required.

After 10 minutes remove the lid from the kadai. Add chopped coriander on the chicken and switch off the gas. Kolhapuri Chicken Sukkha is ready.

Now we start making tambada rassa. Heat a pot on a medium flame. Add 1 tablespoon oil. Once oil heated add ginger garlic paste. Sauté well. Then add remaining onion and coconut paste into the pot. Keep stirring.  Now add red chili powder, turmeric and kanda lasoon masala. Mix well. Now add the whole chicken stew into the pot. Mix well. Keep the gas on a medium flame. Allow to make a nice boil. Cook for at least 5 to 7 minutes. Add salt if required. Switch off the gas. Tambada Rassa is ready.

Now serve this two delicious dishes with jowar bhakari and rice.

Enjoy.

Thank you. Have a wonderful day.