Authentic Kolhapuri Tambada Rassa & Chicken Sukka Recipe
Meta Description: Learn how to make authentic Kolhapuri Tambada Rassa and Chicken Sukka at home. This simple step-by-step Maharashtrian chicken recipe is spicy and easy!
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!