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Kolhapuri Chicken (Tambda Rassa Style)

Maharashtra’s hottest curry: chicken in a red, sesame-and-dry-coconut masala from Kolhapur. Have a cool drink ready.

Indian · Mains · prep 25 min · cook 45 min · waiting 30 min · serves 4 · Gluten-free, Dairy-free, Nut-free, Keto, Low-carb, Paleo

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Ingredients

Method

  1. Mix the chicken with the ginger-garlic paste, turmeric, salt and lemon juice and leave for 30 min.
  2. Heat 1 tbsp oil in a frying pan over medium-low heat. Roast the chillies and whole spices for 2 min until fragrant, then add half the onion and cook for 6–8 min until browned. Add the sesame seeds and coconut and stir for 3–4 min until golden.
  3. Cool slightly, then blend with the garlic and about 150 ml water into a fine paste.
  4. Heat the curry oil in a heavy pot over medium heat. Add the curry leaves and the rest of the onion and fry for 8 min until golden. Add the tomatoes and chilli powders and coriander and cook for 5 min.
  5. Add the masala paste and fry for 5–6 min, stirring, until the oil separates and turns red.
  6. Add the chicken and cook for 5 min, then pour in the hot water. Cover and simmer for 20–25 min, until the chicken reaches 75°C (165°F) and a thin layer of red oil floats on top.
  7. Scatter with coriander and serve with jowar bhakri, chapati or rice, plus a bowl of the thin gravy (rassa) to sip.

Tips

Sources

Written in our own words after cross-checking these recipes:

Yummy Tummy Aarthi Sanjeev Kapoor

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