Chicken Kolhapuri - Tambada Rassa
Servings: 4-5 persons
Time: 1 Hour
Flavorful, spicy preparation from Western part of Maharashtra, Kolhapur. Generally savored with bhakari or rice
Chicken – 1 kg
Onion – 5-6
Tomato – 2
Kolhapuri Kanda Lasoon Masala – 3 tsp
Garam Masala – 2 tsp
Lemon – 1
Kashmiri Red Chilli powder – 3 tsp
Cumin powder – 1 tsp
Salt to taste
Oil for frying onion and for tadka
Cut 4 1/2 onions length wise…deep fry them until brown…allow to cool.
Marinate chicken with salt, lemon, red chilli paste, 1/4th of deep fried onion and 1 tsp kanda-lasoon masala….keep it in freeze for 30 minutes
Finley chop remaining 1 onion and tomato….grind deep fried onion to smooth paste.
In a pan, heat oil, add chopped onion and saute till golden brown…..add tomatoes and fry until soft and mushy.
Add garam masala, cumin powder, kanda lasson masala…saute for 2-3 minutes.
Add marinated chicken and make sure that it gets well covered in onion, tomato gravy….cook covered on low flame until chicken is cooked and it releases oil.
Add sufficient water, little more garam masala, salt and boil it for 5-10 minutes….