Before making any chicken dish , always cook chicken separately. When you cook it before your main dish , you get chicken stock plus cooked pieces.
You can use boneless chicken or chicken with bones.
Chicken with bones always gives healthy chicken stock. To make Rassa always prefer chicken with bones
With chicken stock you can make chicken curry / chicken rassa.
You can use cooked chicken pieces to your main chicken dish.
How to cook chicken separately :
Ingredients :
Chicken pieces 1/2 kg
2 spoons curd
2 tsp ginger garlic paste
Salt to taste
1/2 tsp turmeric powder
Oil for tampering
Chopped onion
Method :
1. If your chicken pieces are too big, cut them into medium small pieces.
2. Wash it clean with water.
3 Let's marinate it first.
Add 1 tsp ginger garlic paste, salt to taste, 1/2 tsp turmeric powder and 1/2 bowl thick curd.
Don't use turmeric powder for marination if you are planning to cook Kolhapuri Pandhara Rassa with chicken stock..
4. Mix it well. Make sure every piece coated nicely. Keep this marinated chicken for 1 hour at room temperature.
5. Heat 2 big spoons oil in a large cooking bowl. Add 1 chopped onion . Cook it well for 2 minutes till it become transparent.
6. Add marinated chicken in it . Mix it well. Keep your flame medium.
DO NOT ADD WATER.
Cover it with lit.
We have already added salt in marinated chicken. This will start releasing water . Let chicken cook in this water. Do not add excess water till it require.
To check if chicken cooked nicely, take 1 piece out of cooking pan. Try to break with hands in two parts. It should separate easily and should feel soft to hands.
9. Once all pieces cooked nicely, add 1 big glass heated water. Let it boil for next 4-5 minutes.
10. Take chicken pieces out of cooking pan . We then mix chicken gravy with it.
You can use cooked chicken pieces to your main chicken dish.
11. Chicken stock left out will be used to make Chicken Rassa/ Curry.
You can use boneless chicken or chicken with bones.
Chicken with bones always gives healthy chicken stock. To make Rassa always prefer chicken with bones
With chicken stock you can make chicken curry / chicken rassa.
- For Kolhapuri chicken Pandhara Rassa recipe click here.
- For KOLHAPURI TAMBADA RASSA recipe click here.
You can use cooked chicken pieces to your main chicken dish.
- For BUTTER CHICKEN recipe , click here
- For KOLHAPURI CHICKEN SUKKA recipe click here
- For DHABA STYLE CHICKEN SPICY recipe, click here.
- For AROMATIC MUTTON/ CHICKEN KALA recipe, click here
- For KOLHAPURI CHICKEN MASALA recipe , click here
How to cook chicken separately :
Ingredients :
Chicken pieces 1/2 kg
2 spoons curd
2 tsp ginger garlic paste
Salt to taste
1/2 tsp turmeric powder
Oil for tampering
Chopped onion
Method :
1. If your chicken pieces are too big, cut them into medium small pieces.
2. Wash it clean with water.
3 Let's marinate it first.
Add 1 tsp ginger garlic paste, salt to taste, 1/2 tsp turmeric powder and 1/2 bowl thick curd.
Don't use turmeric powder for marination if you are planning to cook Kolhapuri Pandhara Rassa with chicken stock..
4. Mix it well. Make sure every piece coated nicely. Keep this marinated chicken for 1 hour at room temperature.
5. Heat 2 big spoons oil in a large cooking bowl. Add 1 chopped onion . Cook it well for 2 minutes till it become transparent.
6. Add marinated chicken in it . Mix it well. Keep your flame medium.
DO NOT ADD WATER.
Cover it with lit.
We have already added salt in marinated chicken. This will start releasing water . Let chicken cook in this water. Do not add excess water till it require.
7. It will start releasing water in 2 minutes.
8. Let this cook for 20 to 25 minutes on low flame. Chicken will cook completely in this time with released water. If chicken not cooked and it become dry because of insufficient liquid , add 1/ 2 bowl heated water at a time. NEVER USE COLD WATER. It changes chicken taste.
To check if chicken cooked nicely, take 1 piece out of cooking pan. Try to break with hands in two parts. It should separate easily and should feel soft to hands.
9. Once all pieces cooked nicely, add 1 big glass heated water. Let it boil for next 4-5 minutes.
10. Take chicken pieces out of cooking pan . We then mix chicken gravy with it.
You can use cooked chicken pieces to your main chicken dish.
- For BUTTER CHICKEN recipe , click here
- For DHABA STYLE CHICKEN SPICY recipe, click here.
- For AROMATIC MUTTON/ CHICKEN KALA recipe, click here
- For KOLHAPURI CHICKEN MASALA recipe , click here
11. Chicken stock left out will be used to make Chicken Rassa/ Curry.
- For Kolhapuri chicken Pandhara Rassa recipe click here.
- For KOLHAPURI TAMBADA RASSA recipe click here.
~ Amruta
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