Kolhapuri pandhra rassa(chicken in a white gravy) Recipe

Cooking Directions

• STEP 1.Marinate chicken pieces with yogurt, ginger-garlic paste, turmeric, and salt.
• STEP 2.Heat oil in a pan and sauté onions until golden brown.
• STEP 3.Add cashews, coconut, and spices like coriander, cumin, and poppy seeds.
• STEP 4.Cook until the mixture turns golden brown and aromatic.
• STEP 5.Blend the mixture into a smooth paste.
• STEP 6.In the same pan, add the marinated chicken and cook until it is tender and cooked through.
• STEP 7.Add the blended paste and simmer for a few minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Marinating the chicken for at least 1 hour enhances the flavors.
• Adjust the spice levels according to your preference.
• For a spicier version, add red chili powder or green chilies.

Storage and Serving

• Kolhapuri pandhra rassa is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a pan or microwave before serving.