Kolhapuri Kombadi Tambda Rassa/ kolhapuri chicken curry

Kombadi Tambda Rassa is spicy fiery hot chicken curry from kolhapur in Maharashtra. Kombadi =chicken,Tambda = Red colour,Rassa - medium thick gravy.. its a lip smacking chicken curry cooked in a coconut based spicy red  gravy.
Kolhapuri cuisine is famous for its spiciness and fiery hot red gravy, they used loads of spices and chillies in their dishes.

Cook Time- 30 mins
Serve- 3
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Ingredients:--

For Marinating 

Chicken  - 1 kg
Turmeric  powder  - 1tsp
Coriander powder  - 1tsp
Salt as required

First spice paste  :--

Onion  - 1 thinly sliced
Ginger- 1/2 inch
Garlic - 8
Cumin seeds- 2tsp
Seasame seeds  - 1tbsp
Green  chili  - 1-2
Coriander leaves- one handful

Kolhapuri  Masala Ingredients  :--


Onion  - 2 , large, sliced
Ginger - 1 inch
Garlic  - 12 - 15
Coriander seeds- 4 tbsp
Cumin seeds- 2tbsp
Fennel seeds  - 2tsp
Star anise  1
Green cardamom  -5
Black cardamom  -2
Cinnamon  - 1 inch stick
Cloves- 6-7
Shahjeera or caraway seeds- 1tsp
Black pepper corns- 1tsp
Dry coconut- 3/4 cup
Poppy seeds- 2tbsp
White seasame seeds - 2tbsp
Stone flower or dagad ful- 1tsp
Nagkesar  or cobra s saffron- 1/2 tsp
Dry red chili- 8
 Dry bedgi or kashmiri red chili  - 12



Method:--

Wash chicken properly and dry it.then marinate with  coriander, turmeric and salt for 1 hr or so.

First spice paste:---

Then heat a pan with 1tsp oil. Add sliced onion fry till light brown..take out from pan.

Then add cumin seeds. Roast till fragrant. Then add sesame seeds .roast till light brown.then add chopped coconut or desiccated coconut,roast till light brown...Take out from pan.

In a blender put brown onion,ginger , garlic,green chili and coriander leaves , blend till smooth.

Then add roasted cumin seeds ,sesame seeds and coconut .add little water and blend till smooth. Keep aside.

Kolhapuri Masala:--

Heat a pan with 2tbsp oil. Add sliced onion fry till brown. Then add ginger and garlic .fry it for a minute..take out from the pan.

In the same pan add all Ingredients under kolhapuri masala. Roast all Ingredients till light brown and fragrant.

Now in a grinder put fried onion ginger and garlic. Grind till smooth. Then add all roasted spices ,grind to powder then add all roasted chillies and grind everything till powder.

Ready kolhapuri masala..you can store it for 15 days.

Chicken Rassa :---

Now heat a pan with 2-3 tbsp oil ..add sliced onion.fry till light brown.

Then add marinated chicken. Stir it for 2-3 mins.then add first made spice paste..stirrng to coat chicken with masala

Then add 2 tbsp kolhapuri masala powder..stir well to mix masala with chicken..stir till oil leaves.

Then add a cup of water.give a nice stir..once the gravy starts to bubbling. Turn down flame and simmering it for 20 -25 mins or till chicken cooked well.

Check seasoning..keep gravy as per your desire consistency..but remember chicken rassa should be in medium thick runny gravy.

Ready kolhapuri kombadi Tambda Rassa. Serve it with steam rice/ Roti/ bhakri or whatever you like..

Note :--- If you won't get stone flower and Nagkesar in your area then omit these spices and make your kolhapuri masala.