Are you craving a spicy and flavourful Indian meal? You absolutely must try this authentic Kolhapuri Tambada Rassa and Chicken Sukka recipe! Originating from the rich culinary traditions of Maharashtra, this powerful duo is a massive favourite for Sunday family lunches. “Tambada Rassa” is a bright, spicy red chicken broth, while “Chicken Sukka” is a semi-dry, heavily spiced chicken preparation coated in a freshly roasted coconut and onion masala.
While it looks like a lot of work, making this traditional Maharashtrian chicken recipe at home is much easier than you think. By preparing just one master masala paste, you can create both the vibrant red curry and the dry chicken dish at the exact same time. Whether you are a beginner or an experienced cook, our simple step-by-step guide will help you bring the real taste of Kolhapur straight to your kitchen. Let’s get cooking!
Also Read: Kairi Shengdana Chutney Recipe: Mango Peanut Dip
Ingredients
For Boiling the Chicken:
- 2 kg Chicken (cleaned and washed)
- 1 tsp Salt
- ½ tsp Turmeric powder
- 2 Bay leaves
- 2 medium Onions (finely chopped)
- Oil for cooking
- Water (as needed for the broth)
For the Master Masala Paste (Vatan):
- 3 medium Onions (sliced and lightly roasted)
- 2 small Tomatoes (lightly roasted)
- 1 large cup Dry Coconut (sliced and roasted)
- 1.5 inches Ginger (chopped and roasted)
- 2 whole Garlic bulbs (peeled and lightly roasted)
- 1 Green chilli (optional)
- 1 handful Fresh Coriander (with stems)
- Whole Spices (dry roasted): 1-inch cinnamon, 6 cloves, 7-8 black peppercorns, 1 black cardamom, 1 star anise, ½ tsp cumin seeds, ½ tsp fennel seeds, 1 tsp poppy seeds, 1.5 tsp coriander seeds, 1.5 tsp white sesame seeds.
For Assembling Rassa and Sukka:
- Oil
- Kolhapuri Kanda Lasun Masala (or your favourite spicy red meat masala)
- Salt to taste
- Fresh coriander for garnish
Step-by-Step Instructions
Step 1: Marinate and Boil the Chicken
- Mix your cleaned chicken with turmeric and salt. Set it aside.
- In a large pot, heat oil and add the bay leaves and chopped onions. Sauté until the onions are soft.
- Add the marinated chicken and cook for 2-3 minutes until it starts releasing its natural juices.
- Place a deep steel plate or lid over the pot and pour 1-2 glasses of water into it. As the water naturally heats up on the plate from the steam, pour it down into the chicken pot. Repeat this until you have enough broth.
- Let the chicken cook until it is about 80% done. Do not overcook it into mush, as it will cook again later!
Step 2: Prepare the Master Masala
- In a pan, lightly roast your onions, dry coconut, tomatoes, ginger, and garlic using just a few drops of oil.
- In the same pan, dry roast all your whole spices until they smell fragrant and aromatic.
- In a blender, first grind the dry coconut so it breaks down easily. Then add the rest of the roasted ingredients, green chilli, and fresh coriander. Blend everything into a smooth, thick paste.
Step 3: Separate the Chicken
- Remove the boiled chicken pieces from the broth. Keep a few softer, bony pieces inside the liquid for flavour. Keep the main meat portions aside for the dry chicken.
Step 4: Make the Kolhapuri Tambada Rassa (Red Gravy)
- In a cooking pot, heat oil and add half of your master masala paste. Sauté nicely until the oil begins to separate from the sides.
- Add 2 tablespoons of Kolhapuri Kanda Lasun Masala (adjust to your spice tolerance) and cook for 2 minutes.
- Pour the chicken broth into the pot and mix well. Taste and adjust the salt.
- Simmer on low heat for 5-7 minutes until a rich, red oil layer (called tari) floats beautifully on top.
Step 5: Make the Chicken Sukka (Dry Chicken)
- In a separate pan, heat a little oil and sauté the remaining half of the master masala paste for 2 minutes.
- Add Kolhapuri Kanda Lasun Masala and mix well.
- Add the boiled chicken pieces along with half a cup of the reserved chicken broth to help the spices bind.
- Cover the pan and cook on low heat for 5-7 minutes so the chicken completely absorbs the spicy flavours.
- Garnish generously with freshly chopped coriander!
Also Read: Easy Ghati Masala Egg Curry Recipe (Authentic & Spicy)
Cooking Tips for Better Results
- Blend the coconut first: Always pulse the dry-roasted coconut first before adding wet ingredients like tomatoes. This ensures a smoother, creamier paste without any hard chunks.
- The warm water trick: Pouring naturally warmed water over the chicken (using the plate method) prevents the cooking temperature from dropping, which helps extract maximum flavour from the meat and creates a tastier broth.
- Control the heat: If you don’t prefer very spicy food, reduce the amount of Kolhapuri masala and skip the green chilli.
Variations
- Vegan/Vegetarian Version: Swap out the chicken for soya chunks, button mushrooms, or boiled jackfruit. You’ll get to enjoy the exact same fiery Kolhapuri flavours in a plant-based way!
- Kids-Friendly Version: Skip the green chilli and use a mild Kashmiri red chilli powder instead of the pungent Kolhapuri masala. This gives the dish a beautiful red colour without the burning heat.
- Mutton Variation: You can use this exact recipe to make Mutton Sukka and Rassa. Just remember to pressure cook the goat meat (mutton) first, as it takes much longer to soften than chicken.
Serving Suggestions
Enjoy this delicious Kolhapuri Tambada Rassa & Chicken Sukka with piping hot Jowar Bhakri (sorghum flatbread), Bajra Bhakri, or soft chapatis. The spicy broth tastes absolutely heavenly poured over steamed white rice or traditional sticky Indrayani rice. Don’t forget a side of freshly sliced raw onions and a squeeze of lemon!
Frequently Asked Questions (FAQs)
Q: What is Tambada Rassa?
A: Tambada Rassa is a traditional Maharashtrian spicy red meat broth made using highly flavorful whole spices, roasted coconut, and Kolhapuri chilli masala. It is famously served as a soup or poured over rice.
Q: Can I use regular red chilli powder instead of Kolhapuri Kanda Lasun Masala?
A: Yes! While the specific Kolhapuri masala gives it the authentic regional taste, you can easily substitute it with a mix of regular red chilli powder, a pinch of garam masala, and garlic powder if you are in a pinch.
Q: Why do we roast the ingredients for the masala paste?
A: Roasting the coconut, onions, and spices releases their natural essential oils. This crucial step gives the curry a deep, smoky flavour and a beautiful dark colour that raw onions simply cannot provide.
Q: How long does this dish stay fresh?
A: It stays fresh in the refrigerator for up to 2-3 days when stored in an airtight container. The spicy flavours actually deepen and taste even better the next day!
Also Read: Quick Maharashtrian Dry Chutney Recipe | Easy & Tasty
Authentic Kolhapuri Tambada Rassa & Chicken Sukka Recipe
Ingredients
- For Boiling the Chicken:
- 2 kg Chicken cleaned and washed
- 1 tsp Salt
- ½ tsp Turmeric powder
- 2 Bay leaves
- 2 medium Onions finely chopped
- Oil for cooking
- Water as needed for the broth
- For the Master Masala Paste Vatan:
- 3 medium Onions sliced and lightly roasted
- 2 small Tomatoes lightly roasted
- 1 large cup Dry Coconut sliced and roasted
- 1.5 inches Ginger chopped and roasted
- 2 whole Garlic bulbs peeled and lightly roasted
- 1 Green chilli optional
- 1 handful Fresh Coriander with stems
- Whole Spices (dry roasted): 1-inch cinnamon, 6 cloves, 7-8 black peppercorns, 1 black cardamom, 1 star anise, ½ tsp cumin seeds, ½ tsp fennel seeds, 1 tsp poppy seeds, 1.5 tsp coriander seeds, 1.5 tsp white sesame seeds.
- For Assembling Rassa and Sukka:
- Oil
- Kolhapuri Kanda Lasun Masala or your favourite spicy red meat masala
- Salt to taste
- Fresh coriander for garnish
Instructions
Step 1: Marinate and Boil the Chicken
- Mix your cleaned chicken with turmeric and salt. Set it aside.
- In a large pot, heat oil and add the bay leaves and chopped onions. Sauté until the onions are soft.
- Add the marinated chicken and cook for 2-3 minutes until it starts releasing its natural juices.
- Place a deep steel plate or lid over the pot and pour 1-2 glasses of water into it. As the water naturally heats up on the plate from the steam, pour it down into the chicken pot. Repeat this until you have enough broth.
- Let the chicken cook until it is about 80% done. Do not overcook it into mush, as it will cook again later!
Step 2: Prepare the Master Masala
- In a pan, lightly roast your onions, dry coconut, tomatoes, ginger, and garlic using just a few drops of oil.
- In the same pan, dry roast all your whole spices until they smell fragrant and aromatic.
- In a blender, first grind the dry coconut so it breaks down easily. Then add the rest of the roasted ingredients, green chilli, and fresh coriander. Blend everything into a smooth, thick paste.
Step 3: Separate the Chicken
- Remove the boiled chicken pieces from the broth. Keep a few softer, bony pieces inside the liquid for flavour. Keep the main meat portions aside for the dry chicken.
Step 4: Make the Kolhapuri Tambada Rassa (Red Gravy)
- In a cooking pot, heat oil and add half of your master masala paste. Sauté nicely until the oil begins to separate from the sides.
- Add 2 tablespoons of Kolhapuri Kanda Lasun Masala (adjust to your spice tolerance) and cook for 2 minutes.
- Pour the chicken broth into the pot and mix well. Taste and adjust the salt.
- Simmer on low heat for 5-7 minutes until a rich, red oil layer (called tari) floats beautifully on top.
Step 5: Make the Chicken Sukka (Dry Chicken)
- In a separate pan, heat a little oil and sauté the remaining half of the master masala paste for 2 minutes.
- Add Kolhapuri Kanda Lasun Masala and mix well.
- Add the boiled chicken pieces along with half a cup of the reserved chicken broth to help the spices bind.
- Cover the pan and cook on low heat for 5-7 minutes so the chicken completely absorbs the spicy flavours.
- Garnish generously with freshly chopped coriander!
