Khandeshi Chicken Rassa Recipe


Ingredients Required: 500g Chicken, Half Tsp Cumin, Half Bowl Oil (40ml), 1 Sliced Onion, Half Bowl Shredded Dry Coconut (Approx. 30g). 1 Tsp Poppy Seeds, 8 - 10 Garlic Cloves, ½ Inch Ginger, Entire Packet Of Prakash Kolhapuri Chicken Rassa Masala, 4 Cups (800ml) Water, Salt To Taste, Fresh Coriander Leaves And Lemon For Garnishing.

Preparation Method For Paste: Roast Shredded Dry Coconut, Onion, Poppy Seeds Separately Till Golden Brown And Grind It With Ginger-garlic Into A Fine Paste. (Note: No Additional Chilli, Turmeric And Coriander Powder Needed.)

Preparation Method For Chicken Rassa:
1) Add 1 Tsp Oil, Half Tsp Cumin, 500g Chicken, 4 Cups (800ml) Water And Salt In A Pressure Cooker And Cook For 4-5 Whistles (Approx. 10-12 Min.)
2) Heat Half a Bowl Of Oil In A Wok (Kadhai), Add Above Paste & Cook Till Oil Separates. Add the Entire Packet Of Prakash Kolhapuri Chicken Rassa Masala And Cook For 1 Min.
3) Then Add Pressure Cooked Chicken To This Paste And Cook For 10 Min.
Garnish It With Coriander And Lemon And Serve Hot Chicken Rassa

45 Mins

Serves 4

250 Cal

Kolhapuri Chicken Rassa Masala

Kolhapuri Chicken Rassa Masala

Regular price Rs. 120.00

Yet another mouthwatering recipe from the land of Kolhapur known for its exciting and spicy cuisine. Kolhapuri Chicken Rassa (meaning Chicken curry) can be your go-to dish for every occasion.  The Curry made with tender chicken pieces has distinct notes of the traditional Kolhapuri spices. So don’t hassle yourself with hacks and tricks of the recipe and just pick up a pack of Prakash Kolhapuri Chicken Rassa Masala along with your homemade paste and fresh chicken. And you are all set. Have this thin textured tempting gravy with authentic Maharashtrian Flatbread (Bhakri) made of Jowar or Bajra.


Tax included.