Varadhi Kombdi Rassa
A Maharashtrian specialty, Kombdi Rassa is a must try. 
Cook Time: 60 minutes

Difficulty: Difficult
Serves: 4 people

INGREDIENTS


½  kg chicken (with bone)
½  tsp turmeric
4 tsp resham patti and bedgi chilli paste (boil 7-8 chillies for 10 minutes and grind to a paste)
2-3 bay leaves
Juice of a lemon
3-4 tsp ginger-garlic paste
1 t tsp garam masala
3-4 tbsp peanut oil
½  bunch coriander leaves, chopped
4-5 cups hot water (or chicken bone stock)
Salt to taste

METHOD


  1. Apply half of the ginger-garlic paste, turmeric powder, salt to the chicken and leave it to marinate for at least an hour. Heat 2 tsp oil in a kadhai and sauté the onions till they are golden brown. Add grated coconut and other masala ingredients and dry roast on low heat.
  2. Grind the roasted masala to a paste (adding a little water) and keep aside.Heat oil in a handi and sauté bay leaves, ginger-garlic paste and red chilli paste. Add marinated chicken and sauté. Turn the chicken and seal it from all sides.
  3. Add masala paste. Saute well. Add the hot water. Boil for 10 minutes till the chicken is tender. Turn off the gas and drizzle the lemon juice over it.
  4. Sprinkle garam masala and chopped coriander leaves. Serve hot with jawar bhakris.