This tasty white meat delicacy from the kitchens of Maharashtra has multiple variations across different regions. But the one that is most sought after is the age old, authentic preparation made with the choicest of spices, all present in Prakash Chicken Rassa Masala, a must have, at least once every week.
Coriander, Chilli, Edible Common Salt, Bengal Gram, Cumin, Black Gram, Taj, Sesame Seeds, Cotton Seed Oil, Turmeric, Black Cardamom, Black Pepper, Clove, Kasoori Methi, Star Anise, Black Salt, Citric Acid
(Acidifying Agent, E 330), Spices & condiments
Recipe Ingredients: 500g chicken, half tsp cumin,half bowl oil (40ml), 1 sliced onion, half bowl shredded dry coconut (approx. 30g),1 tsp poppy seeds, 8-10 garlic cloves, half inch ginger, entire packet of Prakash Kolhapuri Chicken Rassa Masala, 4 cups (800 ml.) water, salt to taste, sliced onion and lemon
Method for preparation of paste:
Roast coconut, onion, poppy seeds separately till golden brown and grind it fine with garlic-ginger. (Note: No additional chilli, turmeric and coriander powder needed.)
Method for preparation of Chicken Rassa:
1. Add 1 tsp oil, half tsp cumin, 500g chicken, 4 cups (800 ml.) water and salt in a pressure cooker and cook for 4-5 whistles (approx 12-15 min.)
2. Heat 40ml oil in a vessel, add above paste & cook till oil separates. Add entire packet of Prakash Kolhapuri Chicken Rassa Masala and cook for 1 min.
3. Add pressure cooked chicken to this paste and cook for 10 min. Add water as required. Garnish it with coriander and lemon and serve hot.