Kombdi Rassa

Cuisines

Best for

Recipe

Ingredients

500 grams	chicken, cut into pieces
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
2	bay leaves
2	cloves
1	cinnamon stick
2 cups	onions, finely chopped
2 tablespoons	ginger-garlic paste
1 teaspoon	turmeric powder
1 tablespoon	red chili powder
2 tablespoons	coriander powder
1 teaspoon	garam masala
1 cup	tomatoes, pureed
1 cup	coconut milk
1 cup	water
—	salt to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Heat oil in a pan and add mustard seeds, cumin seeds, bay leaves, cloves, and cinnamon stick. Sauté until aromatic.
2. 2 Add chopped onions and sauté until they turn golden brown.
3. 3 Stir in the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
4. 4 Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute.
5. 5 Add the chicken pieces and cook until they are browned on all sides.
6. 6 Pour in the tomato puree and cook until the oil separates from the masala.
7. 7 Add coconut milk, water, and salt. Stir well and bring to a boil.
8. 8 Lower the heat and let it simmer until the chicken is cooked through and the gravy thickens.
9. 9 Garnish with fresh coriander leaves before serving.