II Pandhra Rassa (Chicken curry)II

Ingredients: ( Serves : 6)


  • 1 kg chicken, skinned and cut into pieces
  • 2 medium sized onions (chopped finely )
  • 11/2tsp garlic paste
  • 1tsp  ginger paste
  • 1/2 dry coconut (grated)
  • 10 cloves
  • 1-inch piece of Cinnamon
  •  1 1/2 tbsp black cumin seeds 
  • 3 dried red chilies (cut into pieces)
  • 11/2 tbsp poppy seeds
  • Salt to taste
  • 11/2tsp red chili seeds
  • 11/2tsp coriander seeds
  • 2 cups coconut milk
  • 1/2 cup plain yogurt / curd (stirred)
  • 1 tbsp raisins
  • 1 tbsp cashew nuts 
  • 3 tbsp Ghee / vegetable oil

Preperation :

  • Wash the skinned pieces of chicken properly and apply the ginger-garlic paste on them thoroughly, set aside.
  • Grind together dry coconut, black cumin seeds, poppy seeds, coriander seeds, red chili seeds, cardamom seeds and 8 cloves, adding a little water and keep aside. 
  • Heat 1 tbsp oil in a heavy bottomed pan and add cinnamon, red chili pieces, cashew nuts, raisins and remaining cloves. Stir fry till cashew nuts turn golden .
  • Now add chicken pieces to it and fry well. Lower the flame and cover the pan. Put a little water on the lid and cook till almost done. 
  • Heat the remaining oil in a large pan and add onion. Fry till it becomes translucent. 
  • Add the grinded  paste and stir fry and add curd and stir for two minutes. 
  • Add the cooked chicken and 2 cups of water, and bring to boil.
  • Add coconut milk and stir well. Boil only once to avoid curdling.
  • Serve hot with Rice, pooris or roti.