Kombdi Rassa / Spicy Chicken Curry (Maharashtrian Style)

Serving for - 3

Ingredients

Chicken - 500 gm (Cut into medium sized pieces and wash into warm water)

Onion (Small sized) - 1 (finely chopped)

Turmeric powder - 1/4 tsp

Pinch of asafoetida

Red chili powder - 1 tsp

Paprika - 1/2 tsp

salt to taste

Oil - 4 tbsp

To make spices powder / Masala powder

Dry grated coconut - 1/3 cup

Coriander seeds - 1/4 cup

Sesame seeds - 2 tbsp

Cumin seeds - 1 tbsp

Bay leaf - 1

Cloves - 4

Black peppercorns - 8-10

Green cardamom - 2

Cinnamon stick - 1 inch

First dry roast coconut and sesame seeds separately till they get slight brown color. Now, dry roast all remaining spices and grind them coarsely along with coconut and sesame seeds. Keep this masala powder aside.

To make onion paste

Onion (Big) - 1 (Sliced)

Cloves of garlic - 4-5

Ginger - 1 inch piece

Some cilantro 

Heat 1 tbsp oil in a pan. Add sliced onion and saute till it turns brown in color. Add ginger, garlic and saute for few seconds. Switch off the heat and let it cool  down little bit. Add in to blender along with some cilantro and make a smooth puree by adding little water. Keep it aside.

Procedure

• Heat 1 tbsp oil in a pressure cooker. Add pinch of asafoetida and chopped onion. Saute till onion turns translucent. Add chicken pieces, turmeric powder, 3 cups of water and salt to taste. Mix well and close the lid. Cook chicken till 4 whistles. Once the pressure goes away, take out the chicken pieces and keep the chicken stock/ leftover water to make the curry.

• Heat 2 tbsp oil in a pan. Add onion paste. Saute till all moisture evaporates. Add ground masala powder, red chili powder and paprika. Saute till oil starts to separate from spices. Add in chicken stock.

• Once the curry comes to boil, add cooked chicken pieces and mix well. Let the curry boil on low heat for about 10-15 minutes. Switch off the heat and garnish with fresh cilantro. Serve hot with any Indian flat bread or rice.