Chicken Kolhapuri Rassa Recipe


Most famous chicken recipe in Maharashtra. Making Chicken Kolhapuri Rassa involves using the most perfect blend of spices.

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Chicken Kolhapuri is a Maharashtra’s most famous chicken recipe. Just mention Kolhapuri Chicken to a Maharashtrian and it will drive him crazy, thats how awesome it is.
Goes well with Chapati or Bhakri. Do not try with Naan or Roti, thats a very noob way of eating this food item.

Recipe Details

  • Serves: 2 people
  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes

Recipe Ingredients

  • 500 grams - Chicken with Bone
  • 2 tbsp - Coriander seeds
  • 1 tbsp - Cumin seeds
  • 2 tbsp - Sesame seeds
  • 2 large - Bay leafs
  • 2 large - Onions Finely chopped
  • 1 large - Tomato finely chopped
  • 1/2 cup - Coconut pieces
  • 1 tbsp - Red chilli powder
  • 1 tbsp - Turmeric powder
  • 1 tbsp - Lemon juice
  • 1 tbsp - Chicken masala

Instructions

1: First, wash the chicken pieces well and add lemon juice and 1tbsp turmeric powder to it. Mix the pieces well so that the turmeric powder gets applied properly. Let this sit in the refrigerator for around 10 minutes.

2: In a cooker add 2 tbsp oil and add chopped onion to it. Fry till the onion turns golden brown. Add the marinated chicken that we had prepared earlier. Add some water to just cover the chicken pieces, say 2 cups, and then pressure cook for 3 whistles. After 3 whistles, turn off the flames and let the cooker cool down.

3: Heat some oil in a Kadhai and add cumin seeds, coriander seeds, poppy seeds, sesame seeds, bay leaf, cinnamon stick and coconut pieces and fry till the spices turn a bit brown. Add 1 finely chopped onion to this and fry till the onion turns golden brown.

4: Next, move the contents from Kadhai to a mixer and grind till you get a smooth paste. You might need to add 1/2 cup water for the paste preparation. Add 1 chopped tomato and grind the mixture again.

5: Heat 1tbsp oil in a kadhai and then add the paste we had made earlier in it. Add 1tbsp chicken masala, red chilli powder and cook for around 2-3 minutes until the masala starts leaving some oil.

6: Move the cooked chicken from the cooker to the Kadhai along with the soupy part. You do not need to add extra water as we had already added water while cooking the chicken pieces. Cover the Kadhai with a lid and cook for about 12 minutes.

7: Thats it, your Chicken Kolhapuri is ready. Serve with hot chapatis or Bhakaris.


Nutritional Information
Calories: | Fats: | Sodium: | Protein:

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