Today I will be posting SKP (Somvanshi Kshatriya Pathare ) style chicken curry (kombadi rassa)which I have grown up eating. All of my maternal aunts are fabulous & expert cooks. This is the recipe of my mom & mausis .During childhood I never ate chicken pieces just used to eat the rassa (curry) so my mom & mausis used to put potatoes in this curry just for me.
The curry not only looks rich but also tastes rich. By rich I mean the red vibrant color of the curry with a thin oil film floating on the sides.called “kat” in marathi
SKP) community is one of the few original residents of Mumbai. They are divided into Panch Kalshis and Chau Kalshis. SKPs were very progressive in their outlook and promoted widow-remarriage at a time when it was looked down upon.They were great architects, engineers, lawyers, singers, artist, businessman. Skp's share a great position in history of this city. These people are mainly based in Mumbai and nearby places like Alibag,Nagaon, Uran, Cheul, Revdanda, Murud, Maap gaon, Kihim and others. Common surnames in this community are Bhaidarkar, Chogle, Bhatte, Mhatre, Bhagat,Paralkar, Worlikar,Dadarkar,Dandekar,Date , Raote, Chemburkar, Ovalekar,Mahimkar, Pathare, Raut, Naik, Surnaik, Tekalkar, Thakur, Patil, Rath, Gharat, Mantri, Ule, Pansare and others.
Ingredients :
Marination
500gms Chicken
3 tsp Ginger Garlic Paste
1 tsp Turmeric Powder
1 tsp skp masala (lal tikhat) /red chilli powder (SKP masala is the masala used by chaukalshi community in maharashtra)
Salt to taste
lemon juice 2 tsp
Make Masala ( kanda khobra vatan)
Oil 2 tsp
2 Onions sliced
4 Cloves
4-5 Black Pepper
3 inch Cinnamon Stick
1-2 Bay Leaf
1 -2 star anise
1 tsp fennel seeds(badishep)
1 tspn poopy seeds (khas khas)
1 tsp Coriander seeds
1 tsp Cumin seeds
1-2 red chilli
4 tsp grated dry Coconut ( You can use mixture of wet + dry coconut)
water as required
Chicken curry
2 onions medium finely chopped
1 tomato chopped (optional)
1 tsp hing (asafoetida)
1 tsp Ginger Garlic Paste
1 tsp Turmeric Powder
3 tsp skp masala (lal tikhat) / red chilli powder
2 potato (cut in cubes)
Water as required
Salt to taste
Oil 3 tsp
Garnishing
Coriander leaves &lemon slices & onion
Method
1)Clean wash cut chicken into small pieces.Rub lime juice salt & marinate with the ingredients under Marination & keep in fridge for minimum 1/2 hour.(more the better).
2) Now we will prepare masala (vatan in marathi).
3)Heat oil in a kadhai add 1 tsp oil add khada (whole spices) garam masala one by one & fry till they turn fragrant,remove & keep aside in plate.
4)Next add 1 tsp oil & saute the onion slices till it becomes golden brown remove & keep aside.Now in the same kadhai add dry coconut & roast till it becomes brownish in colour
5) Mix roasted whole spices step 3 & roasted onions step 4 with coconut & switch off gas & allow the mixture to cool.
6)Once cool grind it in a fine paste in mixer.masala is ready.
7)lets prepare chicken curry.Heat 3 tbsp oil in a kadhai ,Add hing ,1 tsp skp masala,chopped onions and fry till it becomes pink.
8)Next add ginger garlic paste & mix well .Now add 3 tsp red chilli powder,turmeric powder ,chopped tomato,diced potato & cook till oil separates.
9)Add marinated chicken & mix well .Cover lid & cook till chicken is tender.Take care not to burn chicken if required add very little water.
10)Once chicken is tender add vatan prepared in step 6 mix well .Add water to adjust the consistency you desire(thick or thin gravy) .Add salt & again cover lid & cook for 10 minute till you get a nice boil.
11) Remove lid & check if chicken is cooked.If cooked switch off gas.
12)Garnish with coriander leaves .13)Serve with bhakari / chicken vade/ chapati / paratha / naan / basmati rice & a bowl of sol kadhi, Lemon & onion rings.
The curry not only looks rich but also tastes rich. By rich I mean the red vibrant color of the curry with a thin oil film floating on the sides.called “kat” in marathi
SKP) community is one of the few original residents of Mumbai. They are divided into Panch Kalshis and Chau Kalshis. SKPs were very progressive in their outlook and promoted widow-remarriage at a time when it was looked down upon.They were great architects, engineers, lawyers, singers, artist, businessman. Skp's share a great position in history of this city. These people are mainly based in Mumbai and nearby places like Alibag,Nagaon, Uran, Cheul, Revdanda, Murud, Maap gaon, Kihim and others. Common surnames in this community are Bhaidarkar, Chogle, Bhatte, Mhatre, Bhagat,Paralkar, Worlikar,Dadarkar,Dandekar,Date , Raote, Chemburkar, Ovalekar,Mahimkar, Pathare, Raut, Naik, Surnaik, Tekalkar, Thakur, Patil, Rath, Gharat, Mantri, Ule, Pansare and others.
Ingredients :
Marination
500gms Chicken
3 tsp Ginger Garlic Paste
1 tsp Turmeric Powder
1 tsp skp masala (lal tikhat) /red chilli powder (SKP masala is the masala used by chaukalshi community in maharashtra)
Salt to taste
lemon juice 2 tsp
Make Masala ( kanda khobra vatan)
Oil 2 tsp
2 Onions sliced
4 Cloves
4-5 Black Pepper
3 inch Cinnamon Stick
1-2 Bay Leaf
1 -2 star anise
1 tsp fennel seeds(badishep)
1 tspn poopy seeds (khas khas)
1 tsp Coriander seeds
1 tsp Cumin seeds
1-2 red chilli
4 tsp grated dry Coconut ( You can use mixture of wet + dry coconut)
water as required
Chicken curry
2 onions medium finely chopped
1 tomato chopped (optional)
1 tsp hing (asafoetida)
1 tsp Ginger Garlic Paste
1 tsp Turmeric Powder
3 tsp skp masala (lal tikhat) / red chilli powder
2 potato (cut in cubes)
Water as required
Salt to taste
Oil 3 tsp
Garnishing
Coriander leaves &lemon slices & onion
Method
1)Clean wash cut chicken into small pieces.Rub lime juice salt & marinate with the ingredients under Marination & keep in fridge for minimum 1/2 hour.(more the better).
2) Now we will prepare masala (vatan in marathi).
3)Heat oil in a kadhai add 1 tsp oil add khada (whole spices) garam masala one by one & fry till they turn fragrant,remove & keep aside in plate.
4)Next add 1 tsp oil & saute the onion slices till it becomes golden brown remove & keep aside.Now in the same kadhai add dry coconut & roast till it becomes brownish in colour
5) Mix roasted whole spices step 3 & roasted onions step 4 with coconut & switch off gas & allow the mixture to cool.
6)Once cool grind it in a fine paste in mixer.masala is ready.
7)lets prepare chicken curry.Heat 3 tbsp oil in a kadhai ,Add hing ,1 tsp skp masala,chopped onions and fry till it becomes pink.
8)Next add ginger garlic paste & mix well .Now add 3 tsp red chilli powder,turmeric powder ,chopped tomato,diced potato & cook till oil separates.
9)Add marinated chicken & mix well .Cover lid & cook till chicken is tender.Take care not to burn chicken if required add very little water.
10)Once chicken is tender add vatan prepared in step 6 mix well .Add water to adjust the consistency you desire(thick or thin gravy) .Add salt & again cover lid & cook for 10 minute till you get a nice boil.
11) Remove lid & check if chicken is cooked.If cooked switch off gas.
12)Garnish with coriander leaves .13)Serve with bhakari / chicken vade/ chapati / paratha / naan / basmati rice & a bowl of sol kadhi, Lemon & onion rings.
Tips:
1 You can skip potato.
2. Use red chilli powder + 1 tsp garam masala in case u dont have skp masala.
3 Some people add whole garam masala in tempering ie before adding onion in step 7
4.add the chilli powder to the oil before the masala paste is added to red the rich red color .
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