Friday, 26 October 2012

Kolhapuri taambda rassa (Chicken red curry)

   Hi, this is  also a part of maharashtrian cuisine.  This is from part of kolhapur (where 'misal' also hails) where name is known for its spicy kolhapur masala.  Now coming to recipe, taambda means red, this is curry prepared from mixture of kolhapur masala which has an characteristic red colour and hence the name.  Chicken, mutton and also veggie combo can be used for this masala base.


I have used already prepared Kolhapuri masala for this taambda rassa.  You can prepare them in bulk and store in air-tight container.  



Preparation time:  10 minutes
Marination time: 2-3 hours
Cooking time:  35 minutes
Serves: 4

Ingredients required

To marinate


To temper
  • 4 tbspn oil
  • 1 bayleaf, crushed
  • 1-inch cinnamon piece
  • 3-4 cloves
  • 2 black cardamon
  • 1 tbspn finely chopped garlic

others
  • 1 cup finely chopped onions
  • 1 tsp ginger-garlic paste
  • 1 cup tomato puree
  • 1 tsp Degi mirch powder
  • 1 tbspn dhanya powder
  • Salt, to taste


Method


Wash chicken and pat them dry.  Marinate them for atleast two hours, set aside.  


In an kadaai, heat oil followed by ingredients for temper, let them sizzle.  Add finely chopped onions, sauting them till they slightly brown.  Add ginger-garlic paste followed by marinated chicken.  



Let the chicken cook with their own juice for ten minutes simmer flame.  Add tomato puree, followed by other ingredients.  Check the seasoning.  Cover and cook till they are done



Serve piping hot with rice/roti :)

nRelate Posts Only