Chicken In White Rassa Pandhra Rassa Recipe

Recipe By Slurrp

Chicken in White Rassa, also known as Pandhra Rassa, is a popular Maharashtrian dish. It is a flavorful and aromatic chicken curry made with a rich and creamy white gravy. The dish is made by marinating chicken pieces in a blend of spices and yogurt, and then cooked in a creamy coconut and cashew nut gravy. The result is a delicious and creamy curry that pairs well with rice or roti.

4.8
20 Rating -
Rate
Non Vegdiet
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Chicken In White Rassa Pandhra Rassa
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ingredients serve

Ingredients for Chicken In White Rassa Pandhra Rassa Recipe

  • 125 gram Chicken, Cut Into Pieces
  • 1/4 cup Yogurt
  • 1/2 tablespoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1.13 Ves
  • 1/4 inch Cinnamon Stick
  • 1/4 Bay Leaf
  • 1/4 cup Coconut Milk
  • 0.06 cup Cashew Nut Paste
  • as needed Fresh Coriander Leaves For Garnish

Directions: Chicken In White Rassa Pandhra Rassa Recipe

Cooking Directions

  • STEP 1.In a bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
  • STEP 2.Heat oil in a pan and add cumin seeds, cloves, cinnamon stick, and bay leaf. Saute until fragrant.
  • STEP 3.Add the marinated chicken and cook until it turns golden brown. Then, add coconut milk and cashew nut paste.
  • STEP 4.Simmer the curry for 15-20 minutes until the chicken is cooked through and the gravy thickens.
  • STEP 5.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • For a spicier version, add green chilies or increase the amount of red chili powder.
  • You can adjust the consistency of the gravy by adding more or less coconut milk.
  • To make the cashew nut paste, soak cashew nuts in warm water for 15 minutes and then grind them into a smooth paste.

Storage and Serving

  • Leftover chicken in white rassa can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the chicken in white rassa with steamed rice, jeera rice, or roti for a delicious meal.
Nutrition
value
1080
calories per serving
88 g Fat55 g Protein17 g Carbs16 g FiberOther

Current Totals

  • Fat
    88g
  • Protein
    55g
  • Carbs
    17g
  • Fiber
    16g

MacroNutrients

  • Carbs
    17g
  • Protein
    55g
  • Fiber
    16g

Fats

  • Fat
    88g

Vitamins & Minerals

  • Calcium
    155mg
  • Iron
    8mg
  • Vitamin A
    747mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    1mg
  • Vitamin B9
    103mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    29mg
  • Vitamin E
    6mg
  • Copper
    1mcg
  • Magnesium
    208mg
  • Manganese
    1mg
  • Phosphorus
    662mg
  • Selenium
    54mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp