Kolhapuri Chicken Pandhra Rassa | Kitchenstagram
Kolhapuri Chicken Pandhra Rassa is a delicate, white gravy dish from Maharashtra that stands out for its smooth texture and comforting taste. The curry has a subtle heat balanced with creamy richness, making it lighter on the palate yet deeply satisfying. Its gentle flavour come from a carefully prepare base that gives the dish its signature pale colour and aromatic appeal.
A well-loved speciality from Kolhapur, this dish is often part of a traditional spread, paired with soft bhakri or steamed rice. It is commonly enjoyed alongside its fiery counterpart, Tamda Rassa, creating a perfect contrast of mild and spicy flavours. This version uses chicken, offering a wholesome, protein-rich twist while preserving the essence of the original preparation.
Serving suggestions:
Pair this mild, aromatic curry with a spicier counterpart for contrast. It goes beautifully with steamed rice or traditional flatbreads, making a wholesome and satisfying meal experience.
Ingredients:
For the Pandhra Rassa Masala Paste:
1 tsp Cumin Seeds
1 tsp White Peppercorn
2 tbsp Poppy Seeds
2 tbsp White Sesame Seeds
1 tbsp Oil
1 cup Onion, sliced
2 tbsp Cashew nuts
1” Ginger, sliced
4 nos. Garlic clove
For the Curry:
750 gm Chicken, curry cut
4 tbsp Oil
2 nos. Bay Leaf
1 no. Dry Red Chili
1” Cinnamon
2 nos. Green Cardamom
1 no. Black Cardamom
5 nos. Clove
1 no. Star Anise
Prepared Masala Paste
Salt to taste
500 ml Coconut Milk
Preparation:
- Step 1: Heat a pan, add cumin seeds, white peppercorn, poppy seeds and white sesame seeds, dry roast for few minutes, until the spices are fragrant. Then transfer them to a plate and allow the spices come to room temperature.
- Step 2: Heat oil in the same pan and add sliced onions and sauté until pink and soft. Then add the cashew nuts, sliced ginger and garlic cloves and sauté until golden.
- Step 3: Transfer all the dry roasted and fried spices to a grinder and grind with 1/4-1/2 cup water, until you get a smooth paste.
- Step 4: Heat oil in a wok, then add bay leaf, whole red chili, cinnamon and green Cardamom, black Cardamom, cloves and star anise, sauté for few minutes, until the spices are fragrant.
- Step 5: Then add the pandhra rassa masala paste and sauté for 4-5 minutes.
- Step 6: Add the chicken and cook on medium-low heat for 6-8 minutes or until oil is separated.
- Step 7: Then add the coconut milk and salt to taste, stir to combine. Cover and cook on low heat for 15-20 minutes or until the chicken is cooked through. Turn off the heat and allow to rest for 15-20 minutes.
- Step 8: Serve hot with steamed rice. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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