Kolhapuri chicken | Spicy kolhapuri tambda rassa recipe | kolhapuri red chicken curry

Spicy, Hot, Exotic real Kolhapuri chicken. It goes really well with homemade light, fluffy, crispy jawarichi bhakari or with some naan!

 What is Kolhapuri Tambda rassa?

It is a famous dish from Kolhapur, Kolhapur is actually a city from Maharashtra state of India.tambda means red and rassa stands for gravy.



 Be warned, it might be hair rising for other who eats less spicy food
Kolhapur is a foodie paradise. Kolhapuri food is world famous for its taste and traditional Delicacies. We, at Kolhapur, feel that it is a general misconception found elsewhere, that ‘Kolhapuri’ preparation means only hot and spicy food, which makes the person sweat … even while eating it !

Kolhapuri Cuisine is incomplete without the mention of Kombadicha/Mutnacha Tamda Rassa from the state’s southern city of Kolhapur which pairs well with Tandalachi Bhakri.
Their curries (Rassa) are bold & spicy, vibrant & robust, highly aromatic, rich & flavorful.  It truly lives up to the rich culture & ancient history of this wonderful town.
Actually ‘Kolhapuri’ symbolizes the style of preparation by using the specific type of local masalas, which are very commonly used in the households here. These are really tasty and only slightly hot, but not too hot as presumed elsewhere.
 
The basic ingredient in any Kolhapuri cuisine is the kanda-lasun (onion-garlic) masala /chutney.



 This spice mix requires the most important ingredient… the Lavangi mirchi -chilli powder which is mixed with finely chopped onion, garlic, coriander, ginger & salt; roasted in oil. All the ingredients are then ground together & this powder is used to cook various Kolhapuri dishes. It can be stored for about 6 months.

 

 

 

 

Few more kolhapuri recipe links

kolhapuri anda rassa (egg curry)

vegetable  kolhapuri

Ingredients :

MARINATION
Chicken- 500 grams (medium sized pieces)
Yoghurt- 1/2 cup
Turmeric powder- 1tsp
Ginger-garlic paste- 1 tsp
kolhapuri masala -1 tbsp(see tip 1)

MASALA PASTE (VATAN) 

Onion- 1 Sliced
Cumin seeds- 1tsp
sesame seeds - 1 tsp
star anise - 1
badishep (fennel seeds) -1 tsp
Pepper corns- 5
Poppy seeds- 1tsp
Cashew nuts- 8 (chopped)
Cinnamon stick- 1 inch
 Coriander seeds- 1tbsp
Coconut- 1 cup (grated) 1{ use half dry coconut + half wet}
Tomato- 1 big (chopped)
3-4 red lavangi mirchi ( i used guntur chilli- use any spicy chilli)



Other ingredients

2 bay leaf
Red chilli powder- 2 tbsp  ( i used half kashmiri & half red chilli powder)
 Onion- 1chopped
 Ginger-garlic paste- 2tbsp
Oil- 4tbsp +1 tbsp
Salt- as per taste
coriander leaves - for garnish

Method
1. Marinate the chicken pieces with above mentioned ingredient under marination. Refrigerate it for 2 hours.




2. Remove chicken from refrigerator and let it cool to room temperature.

3. Meanwhile in a kadhai add dry spices & cashew mentioned under MASALA PASTE (VATAN) above  and dry roast till aromatic and cool them .



4. next add 1 tbsp oil , add 1 chopped onion to it & saute till it is golden brown .

 

5. Then add grated coconut and saute for 3-4 minutes on low flame.add tomato & saute for 2 minutes .Bring the pan down from flame and let it cool to room temperature.

 6. After it cools, grind the spices first next add onion ,tomato & fried coconut and grind it into a thick paste. You can add some water while grinding our vatan is ready.



 7. Heat the 4 tbsp in a pan.add bayleaf &  Fry the remaining chopped onion in it for 3-4 minutes till it turns brown.



 8. Then add the ginger-garlic paste and cook for 2-3 minutes on low flame.

9. Then add the ground masala paste prepared in step 6 ( vatan) , red chilli powder and salt.
Saute well till oil separates . 



10. next add the chicken pieces to kadhai & cook on high flame for 3-4 minutes .



11  mix well ,add 1.5 cup of water,Cover and cook for 10-15 minutes on low flame till chicken is cooked . if it gets too dry add little water & adjust salt accordingly.



12.Now heat 1 tbsp oil in tadka pan,once healted switch off gas ,add 1 tbsp kashmiri chilli powder & immediately pour this tadka on top of chicken.this will give a nice red tavang layer of oil on top of kolhapuri chicken.






chicken with red tavang (layer of oil)

13  Chicken Kolhapuri is ready to be eaten with Bhakri (rotis made out of rice flour) or plain rice.




 Tips:

1.If you do not have kolhapuri masala substitute it with deggi mirchi powder (spicy red chilli powder) + garam masala
2.add red chilli powder as per your spice level