Kombdi Rassa

Cuisines

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Recipe

Ingredients

	500 grams	Chicken , cut into pieces
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	2	Bay Leaf
	2	Clove
	1	Cinnamon stick
	2 cups	Onion , 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	Tomato , pureed
	1 cup	Coconut Milk , thick
	1 cup	Water
	—	Salt , to taste
	2 tablespoons	Cilantro , 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.