How to make Kombdi Rassa - Chicken cooked in traditional Maharashtrian style.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken on Bone, Grated Dried Coconut
Cuisine : Maharashtrian
Course : Main Course Chicken
Kombdi Rassa Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
For more recipes related to Kombdi Rassa checkout Murgh Dumdar, Chicken Rendang, Dahi Methi Murgh, Patiala Chicken . You can also find more Main Course Chicken recipes like Banana Leaf Chicken, Smoked Chicken, Chicken with Apricot, Herbed Chicken Legs.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kombdi Rassa Recipe
Chicken on Bone cut into 8 pieces on the bone 750 grams
Grated Dried Coconut 1 tablespoon
Cumin seeds 1 teaspoon
Cinnamon sticks 2 one-inch
Stone flower (dagad phool) 1 teaspoon
Onions 2 medium
Oil 4 tablespoons
Grated dried coconut 1/2 cup
Bay leaves 4
Ginger-garlic paste 1 tablespoon
Salt to taste
Turmeric powder 1/4 teaspoon
Seeded dried red chillies soaked in hot water 5-6
Soaked rice 1 tablespoon
Garam masala powder 1/2 teaspoon
Method
Step 1
Heat a non-stick pan, add coriander seeds, cumin seeds, cinnamon, stone flower and roast. Slice 1 onion and add to the spices and continue to roast.
Step 2
Heat oil in a deep non-stick pan. Chop 1 onion finely.
Step 3
Add dried coconut to the first pan and roast.
Step 4
Add bay leaves and chopped onions to the second pan and saute.
Step 5
When the coconut turns golden, transfer the mixture into a mixer jar.
Step 6
Add ginger-garlic paste to the second pan and saute for 1 minute. Add chicken, salt and turmeric powder and mix well.
Step 7
Add red chillies and soaked rice to the mixer jar. Add a little water and grind.
Step 8
Add 1 cup water to the chicken and mix. Cover and cook till the chicken is almost done.
Step 9
Add the ground masala and mix well. Add garam masala powder and mix. Adjust salt and mix. Cover and cook till chicken is completely cooked.
Step 10
Serve hot.
