Khandeshi Chicken Rassa | Khandeshi Chicken Rassa Recipe

Khandeshi Chicken Rassa

Servings - 2 - 3

INGREDIENTS
Oil - 2 tablespoons
Star anise - 1
Bay leaves - 3
Cardamom - 3 pods
Cloves - 3 pods
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Onions - 210 grams
Roasted coconut - 30 grams
Oil - 2 tablespoons
Asafoetida - 1/4 teaspoon
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Paprika - 1/2 teaspoon
Coriander powder - 2 teaspoons
Chicken - 450 grams
Water - 750 milliliters
Salt - 2 teaspoons
Garam masala - 1 1/2 teaspoons
Coriander - for garnishing

PREPARATION
1. Heat 2 tablespoons oil in a heavy skillet, add 1 star anise, 3 bay leaves, 3 pods cardamom, 3 pods cloves and stir well.
2. Add 1 tablespoon garlic, 1 tablespoon ginger and saute for 2 - 3 minutes.
3. Then, add 210 grams onions and fry till translucent or until it turns golden brown in color.
4. Now, add 30 grams roasted coconut and mix it well.
5. Cook for 3 - 5 minutes.
6. Transfer this mixture into a blender and blend it into a smooth paste.
7. Heat 2 tablespoons oil in a another heavy skillet, add 1/4 teaspoon asafoetida and stir well.
8. Now, add the blended mixture and stir well.
9. Cook for 3 - 5 minutes.
10. Then, add 1/2 teaspoon turmeric and stir well.
11. Add 1 teaspoon red chili, 1/2 teaspoon paprika, 2 teaspoons coriander powder and mix it well.
12. Now, add 450 grams chicken and mix it well.
13. Then, add 750 milliliters water and mix it again.
14. Add 2 teaspoons salt and stir well.
15. Bring it to a boil.
16. Cook the chicken on low heat for 20 - 25 minutes.
17. Add 1 1/2 teaspoons garam masala and mix it well.
18. Cook till the chicken is fully cooked through.
19. Garnish with coriander.
20. Serve hot wit roti.