PANDHRA RASSA RECIPE - Maharashtrian

Credits: indianfoodforever
img credits: youtube

Ingredients:

1 kg skinned and cut into pieces Chicken 
2 medium sized chopped finely Onion (Pyaj) 
11/2 tsp Garlic Paste (Lasun Paste) 
1 tsp Ginger Paste (Adrak Paste) 
1/2 grated dry Coconut (Nariyal) 
10 Cloves (Lavang) 
1inch long piece of Cinnamon (Tuj/Dalchini) 
1 1/2 tblsp Black Cumin Seed (Jeera) 
3 cut into pieces dried Red Chili (Lal Mirchi) 
11/2 tblsp Poppy seeds (Khuskhus) 
To taste Salt (Namak) 
11/2 tsp Red Chili seeds 
11/2 tsp Coriander Seeds (Dhania) 
2 cup Coconut Milk (Nariyal Ka Doodh) 
1/2 cup stirred Plain Yogurt / Curd (Dahi) 
1 tblsp Raisins (Kishmish) 
1 tblsp Cashewnut (Kaju) 
3 tblsp Ghee / Vegetable Oil 

Method:

·    Wash the skinned pieces of chicken properly and apply the ginger-garlic paste on them thoroughly, set aside.

·    Grind together dry coconut, black cumin seeds, poppy seeds, coriander seeds, red chili seeds, cardamom seeds and 8 cloves, adding a little water and keep aside.

·    Heat 1 tblsp oil in a heavy bottomed pan and add cinnamon, red chili pieces, cashew nuts, raisins and remaining cloves.

·    Stir fry till cashew nuts turn golden.

·    Now add chicken pieces to it and fry well.

·    Lower the flame and cover the pan.

·    Put a little water on the lid and cook till almost done.

·    Heat the remaining oil in a large pan and add onion.

·    Fry till it becomes translucent.

·    Add the grinded paste and stir fry and add curd and stir for two minutes.

·    Add the cooked chicken and 2 cups of water, and bring to boil.

·    Add coconut milk and stir well.

·    Boil only once to avoid curdling.

·    Serve hot with rice, pooris or roti.

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