Pandhra Rassa Recipe

1 kg skinned and cut into pieces Chicken 
2 medium sized chopped finely Onion (Pyaj) 
1.5 tsp Garlic Paste (Lasun Paste) 
1 tsp Ginger Paste (Adrak Paste) 
1/2 grated dry Coconut (Nariyal) 
10 Cloves (Lavang) 
1inch long piece of Cinnamon (Tuj/Dalchini) 
1 1/2 tblsp Black Cumin Seed (Jeera) 
3 cut into pieces dried Red Chili (Lal Mirchi) 
11/2 tblsp Poppy seeds (Khuskhus) 
To taste Salt (Namak) 
1.5 tsp Red Chili seeds 
1.5 tsp Coriander Seeds (Dhania) 
2 cup Coconut Milk (Nariyal Ka Doodh) 
1/2 cup stirred Plain Yogurt / Curd (Dahi) 
1 tblsp Raisins (Kishmish) 
1 tblsp Cashewnut (Kaju) 
3 tblsp Ghee / Vegetable Oil 

How to make pandhra rassa:

  • 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 tblsp 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.