Pandhra Rassa

Cuisines

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Recipe

Ingredients

250 grams	chicken, cut into pieces
1 cup	fresh coconut milk
1 medium	onion, finely chopped
1 tablespoon	ginger-garlic paste
1 teaspoon	cumin seeds
1 teaspoon	coriander seeds
1 teaspoon	fennel seeds
1 teaspoon	black peppercorns
1 teaspoon	poppy seeds
1 inch	cinnamon stick
2 tablespoons	oil
1	bay leaf
1 teaspoon	salt or to taste
1 tablespoon	fresh coriander leaves, chopped

Instructions

1. 1 Dry roast the cumin seeds, coriander seeds, fennel seeds, black peppercorns, poppy seeds, cinnamon stick, cloves, and cardamoms until aromatic. Allow them to cool.
2. 2 Grind the roasted spices into a fine powder.
3. 3 Heat oil in a pan and add the bay leaf and chopped onion. Sauté until the onion turns translucent.
4. 4 Add the ginger-garlic paste and sauté for another minute.
5. 5 Add the chicken pieces and sauté until they are lightly browned.
6. 6 Add the ground spice powder and mix well with the chicken.
7. 7 Pour in the coconut milk and add salt to taste. Stir well.
8. 8 Cover and cook on a low flame for about 20-25 minutes, or until the chicken is cooked through.
9. 9 Garnish with fresh coriander leaves before serving.