Maharashtrian Kombdi Rassa Recipe
Maharashtrian Kombdi Rassa
Maharashtra Style Chicken 'Curry'
Submitted By: Taz
Ingredients:
2 lbs Bone-in/Skin-on Chicken Legs (Kombdi/Murgh)
2 Large Red Onions (Pyaz) - small diced
2 cloves Fresh Garlic (Leh-sun) - grated into a paste
½ inch piece Fresh Ginger (Adrak) - grated into a paste
4 Roma Tomatoes (Tamatar) - seeded and puréed
2 tsp Red Chile Powder (Lal Mirchi) - amount to taste
2 tsp Kashmiri Chile Powder (Kashmiri Mirch)
1 tsp Coriander Powder (Dhania Podi)
1 tsp
Goda Masala
- can substitute
Garam Masala
Kosher Salt (Namak) to taste
4 Tbs Oil - can use grape seed, canola, or vegetable oil
1 Cup Water
-OPTIONAL GARNISH-
¼ Cup Fresh Coriander Leaves (Dhania Patta) - rough chopped
| Marinade: 2 cloves Fresh Garlic (Leh-sun) - grated into a paste ½ inch piece Fresh Ginger (Adrak) - grated into a paste 1 tsp Turmeric Powder (Haldi) Juice of 2 Lemons (Nimbu Ras) 1 tsp Kosher Salt (Namak) |
To Dry Roast: 2 Cups Unsweetened Coconut (Nariyal) 1 tsp Cumin Seed (Jeera) 2 tsp White Sesame Seed (Til) 2 Tbs White Poppy Seed (Khus Khus) 5 Whole Green Cardamom Pods (Choti Elaichi) 5 Whole Cloves (Luang) 2 inch Cinnamon Stick (Jungli Dalchini) 9 Whole Black Peppercorns (Kali Mirch) 1 Mace Blade (Javitri) |
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Preparation:
- Place all of the 'marinade' ingredients in a medium bowl and mix to thoroughly combine - Add chicken and toss to evenly coat - Cover and transfer to the refrigerator and allow to marinate for a minimum 1 hour (up to 8 hours)
- Place a medium skillet over medium low heat - Add coconut and roast (stirring constantly) until golden in color (apx 5 minutes) - Transfer to a plate and allow to cool to room temperature
- Add the remaining 'to dry roast' ingredients to the skillet and dry roast until very fragrant (apx 1 minute) - Remove from heat and allow to cool to room temperature
- Transfer the cooled coconut and roasted spices (from Steps 2 + 3) to a mortar and pestle, spice mill, or clean coffee grinder and grind into a fine powder - Set aside until needed
- Heat oil in a large pan, wok, or kadahi over medium-high heat until shimmering - Once oil is hot, add onion and sauté until translucent (apx 5-7 minutes) - Add garlic and ginger and continue to sauté until raw smell is gone (apx 2 minutes)
- Reduce heat to medium and add red chile powder, Kashmiri chile powder, coriander powder, and goda/garam masala to the onion mixture and continue to sauté for 1 minute - Add tomato purée and continue to sauté (stirring frequently) until most of the liquid has evaporated and the oil begins to separate (oil will pool outside of the onion/tomato mixture)
- Add the chicken and its marinade to the pan and sauté for 2-3 minutes - Add the masala powder (from Steps 2-4) and thoroughly combine
- Reduce heat to low, cover, and allow to cook (stirring occasionally) for 10 minutes
- Increase heat to medium - Add the water and continue to cook covered (stirring occasionally) until chicken is cooked through and tender, and the gravy has thickened to desired consistency (apx 15 minutes more)
- Transfer to a serving dish - Garnish as desired - Serve hot with vade, chapatti, or naan, basmati rice, or as part of any Indian meal
