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