Kali Mirch - by Smita

Celebrating Passion for Food

  • Home
  • About us
  • Recipes
  • Contact
  • How To?
  • The Food Stop
  • Marathi Recipes

Gavthi Kombdi Rassa (Organic Chicken Curry)

April 4, 2015 by Smita Singh 18 Comments

 

Gavthi-Kombdi-Rassa_1532-old-1024x771Well verdict is out in the open, Indians love everything chicken. Last year, India Today published an article about YouTube trends in first half of 2014.

As per this article, most sought after recipe videos that Indians search for on You Tube are related to chicken and most specifically “How to make chicken curry”. This was followed by the search for Biryanis and Paneer recipes. If we go by this data, Indians are slowly but steadily inching towards being a renowned food lovers. If cooking videos are on top 10 most watched categories globally, in India it jumps on to become top 5 and growth in viewership of food related videos is phenomenal 40% year on year. Well this clearly highlight, how much we love food and specifically chicken.

IMG_1550-11          IMG_1544-11
This weekend, we decided to prepare Kombdi Rassa(Chicken Curry) recipe which is a classic Maharashtrian chicken recipe.If you have driven through Maharashtra on National Highway, and have stopped by any roadside Maharashtrian Dhabas that serve Non-Veg food, you would definitely find Kombdi Rassa (Chicken Curry) as one of the highlights of the menu.

Gavthi-Kombdi-Rassa-Ingredients1-1024x768The nutty aroma of roasted sesame seeds, dry coconut and roasted onion tantalizes you to step inside the Dhaba, lures you in occupying the seat and coaxes you to savor the deliciousness. This is one of the signature dishes of Maharashtrian Cuisine.It is traditionally made with organic(Country/Desi/Gavthi) Chicken but you can also make this with Broiler chicken. Kombdi Rassa tastes awesome with “Jowar Bhakri” and steamed Rice. Prepare it in your kitchen and experience the taste of Dhabas at your dining table!!

Gavthi-Kombdi-Rassa-Ingredients-1024x768

 

Save Print
Gavthi Kombdi Rassa (Organic Chicken Curry)

Rating  4.6 from 5 reviews

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Serves: 3

Ingredients
  • 600 gm organic chicken cut into medium sized pieces, clean and dried.
  • 1 large sized onion,3 medium sized onions
  • 1 cup dessicated dry coconut
  • 12-15 cloves of garlic
  • 1-1.5 inch piece of ginger
  • ½ cup fresh coriander
  • 2 tspoon cumin seeds
  • 2 tspoon sesame seeds
  • 2 tspoon turmeric powder
  • 7 tspoon red chili powder
  • Cooking Oil
  • Salt
Instructions
  1. Marinate the chicken pieces with turmeric powder and salt. Allow the marinated chicken to rest for 30 minutes.
  2. Dry roast cumin seeds in a pan until it turns brown.
  3. Dry Roast Sesame seeds until it turns light brown.
  4. Dry Roast desiccated coconut until it turns brown.
  5. Roast 1 large onion on direct flame.
  6. When Onion gets nicely roasted, turn off the flame and let the onion cool down.
  7. Let the roasted ingredients cool down before we make a fine paste using them.
  8. Take 2 tbspoon Oil in a large pan. Add 1 medium sized Onion finely chopped.
  9. Take 2 tbspoon Oil in a large pan. Add 1 medium sized Onion finely chopped.
  10. Fry the Onions till they become tender.
  11. When Onions become tender, add Chicken pieces and cook them covered for 5 minutes.
  12. After 5 minutes add 2 cups of hot water and cook the chicken covered, until it is almost done.
  13. When roasted Onion cools down, peel off the skin and cut the Onion into large cubes. Do not wash it with water.
  14. Take all Roasted Ingredients in a Grinder along with ginger-garlic, fresh coriander and grind them into a fine paste making use of water.
  15. When Chicken is almost done. Remove the fleshy pieces in another plate for Chicken Dry/Sukka.
  16. Now the less fleshy chicken pieces left in the pan will be used to make Chicken Gravy/Rassa.
  17. Add 3 cups of hot water, 4 tspoon red chili powder, salt as per taste and ⅓ rd of Masala Paste.
  18. Mix all the ingredients nicely.
  19. Cook the Chicken Gravy/Rassa on medium flame until one boil and then turn off the flame. Chicken Sukka is now ready.
  20. For Chicken Dry/Sukka, take 2 tbspoon oil in a pan.
  21. Add 2 medium sized onion sliced lengthwise to the pan and fry until it becomes tender.
  22. When Onions become tender add remaining ⅔rd of Masala Paste, 3 tspoon red chili powder and mix them well.
  23. Roast the masala paste for 3-4 minutes.Now add remaining Chicken pieces, salt as per taste and 2 cups of hot water and let the gravy simmer for 3-4 minutes on low flame.
  24. Chicken Sukka will be of thick consistency.
  25. After 3-4 minutes, when Chicken Sukka become thick, turn off the flame.
  26. Gavthi Kombdi Rassa can be enjoyed with Jowar Bhakri and steamed Rice.
3.2.2929

 

Gatvthi-Kombdi-Rassa_1535-11-1024x826

Click here to watch Recipe Video

(Visited 71,938 times, 6 visits today)

Share this:

  • Click to email this to a friend (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Chicken/Murg recipes, Maharashtrian Recipes

« How to make Koli Masala
Vegetable Upma »

Comments

  1. Louise says

    May 19, 2016 at 8:58 am

    Hi Smita,
    I was looking through your recipes. They appear really good (I am getting ready to have lunch right now :-D) I just thought that they appear to be quite heavy on roasting, grinding, etc., considering most people today have rushed lives and so most people look for tasty but quick options, right? I would though like to try out your recipes when I have some time to do them properly. Thank you for taking the time out to share these wonderful recipes with beautiful pictures.

    Reply
    • Smita Singh says

      July 13, 2016 at 9:31 am

      Thanks Louise for visiting our blog and providing your invaluable feedback. Yes we completely agree that in today’s super fast world these recipes are quite time consuming. Its our honest attempt to keep these authentic recipes live in our kitchen through this blog. Thank you so much once again for your kind words of appreciation!

      Reply
  2. david wright says

    September 1, 2017 at 8:49 pm

    Hi there Smita
    Many thanks for sharing just bookmarked I will be cooking soon
    Will update
    Looks really Delish
    Keep sharing xx

    Reply
    • Smita Singh says

      September 3, 2017 at 5:40 pm

      Thanks David for stopping by and posting your feedback! Keep visiting, enjoy cooking!!

      Reply
  3. Kewal Rawat says

    September 17, 2017 at 9:34 am

    Simply excellent chicken curry…for a longtime was searching for such kind of Maratha recipe…though living in Pune for 39yrs now…
    Smita henceforth gona follow ur recipes ?

    Reply
    • Smita Singh says

      September 17, 2017 at 9:52 am

      What a lovely feedback! Made our day.. Please try this chicken curry, it comes out nice! Your feedback is encouraging we will surely try to share the different regional recipes!

      Reply
  4. Anonymous says

    August 31, 2018 at 7:18 pm

    Are you sure its 7tsp of chilly powder it will be very spicy.What kind of chilly powder did you use?Kashmiri or any other.Please let me know.Planning to make it soon.

    Reply
    • Smita Singh says

      September 1, 2018 at 3:14 am

      Thanks for stopping by and I am really glad to know that you are planning to try this recipe in your kitchen! I have used my homemade chili powder which is the mixture of kashmiri red chili powder and Byadgi chili powder. 7 Tsp is almost equal to 2 tbsp and this dish is quite spicy and the spices are balanced by usage of dry coconut. Still I would suggest you to reduce the chili powder or use milder chilies to suit your taste buds.
      Kindly try soon and I will be waiting for your feedback 🙂
      Thank you so much . happy reading, enjoy cooking!

      Reply
  5. Anonymous says

    August 31, 2018 at 7:22 pm

    Can I use thighs or breast.And how much quantity in grams please.

    Reply
    • Smita Singh says

      September 1, 2018 at 3:20 am

      Yes you can definitely make use of thighs or breasts . I have used 600 gm chicken , you can choose your portion and adjust the ingredients quantity. I would like to suggest to use chicken bones too in searing as it adds the flavor in this gravy. Later you may discard the bones once the dish is cooked completely.I hope my reply helps you, kindly revert!:-)

      Reply
  6. Chezza says

    March 27, 2019 at 9:40 am

    Thrilled I found your blog! Yes the recipe is time consuming however to capture the authentic taste it is worth the effort. I haven’t been back to India for 14 years & today after replicating your recipe I was able to taste those authentic flavours one would taste when travelling through the ghats. I enjoyed the various steps of this recipe & recommend try it if you do have time as it is thoroughly worth the effort! Thank you so much for sharing this recipe & will definitely be trying more of your recipes.

    Reply
    • Smita Singh says

      April 1, 2019 at 10:26 am

      Thank you Cheryl for stopping by ! I am more than happy that my blog has helped you to recreate the taste of Indian regional food in your very own kitchen! Loved your wonderful comment ! Happy reading, and definitely enjoy cooking ! 🙂

      Reply
  7. radhika says

    May 26, 2020 at 3:12 pm

    I tried this curry today .. and it turned out to be Finger licking delicious .. Thank you for such easy to make and detailed recipe ..
    Will try more of the recipes on this site

    Reply
    • Smita Singh says

      June 23, 2020 at 2:33 pm

      Thats wonderful Radhika, thank you so much 🙂

      Reply
  8. Praj Pardeshi says

    February 28, 2021 at 9:21 am

    I tried this recipe today. Turned out to be truly fantastic !! Albeit I forgot to add garlic to the masala 😛

    Also, I shallow fried the masala, with a dash of asafoetida, before putting it in the curry.

    Brilliant recipe !! Please share mutton kala rassa (spicy) recipe if you could.

    Reply
    • Smita Singh says

      March 4, 2021 at 5:52 am

      Thanks a lot Praj for trying out this recipe and glad to know that you liked it.. i even like your addition of Asafoetida while roasting masala 🙂 Yes Mutton kala Rassa is the long pending recipe request in my list .. i will make it at the earliest 🙂
      thanks once again friend

      Reply
  9. Usha says

    April 25, 2021 at 11:17 am

    Hi Smita…I usually follow ur recipes…malvani masala powder ,usal etc… today tried this recipe… turned out a hit… thank u so much… waiting for some more recipes

    Reply
    • Smita Singh says

      May 4, 2021 at 6:29 am

      Thanks a lot maam for this wonderful feedback and yes will upload more recipes 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

About us

Hey Foodies, Welcome to Kali Mirch!
Join us in this exciting journey where we unravel the magic of Indian cooking Read More…

Subscribe for updates

Badge for Top 20 North Indian Culinary Blogs – 2018

Recent Comments

  • ANIL NARANG on Anda Bhurji (Indian Scrambled Egg)
  • ANIL NARANG on Anda Bhurji (Indian Scrambled Egg)
  • Ivy on Aloo Kachaloo- Chatni wale Aloo
  • subbaraman on Piyush Recipe-How to Make Piyush
  • Smita Singh on Mumbai Vada Pav recipe- How to make Vada Pav- Kali Mirch by Smita

Popular Posts

  • Chicken Handi-Popular Chicken Curry- Handi Chicken recipe-Murg HandiChicken Handi-Popular Chicken Curry- Handi Chicken recipe-Murg Handi
  • Pink Sauce Pasta recipePink Sauce Pasta recipe
  • Rice Appe-How to make rice appeRice Appe-How to make rice appe
  • Dhaba Style Aloo Matar recipe| Aloo Matar recipeDhaba Style Aloo Matar recipe| Aloo Matar recipe
  • Matki Usal Recipe-Maharashtrian Matki UsalMatki Usal Recipe-Maharashtrian Matki Usal

Archives

  • June 2022
  • May 2022
  • April 2022
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015

Categories

  • Aagri-Koli Cuisine
  • Accompaniment
  • All recipes
  • Bangda/Bangude/Indian Mackerel
  • Beginner's Recipe
  • Beverages and Ice-creams
  • Bhindi/Okra Recipes
  • Biryanis
  • Chatpata Chaat
  • Chhath Puja recipes
  • Chicken/Murg recipes
  • Comfort Food
  • Dal Preparations
  • Dessert
  • Diwali recipes
  • Dussehra Recipes
  • Egg recipes
  • Exotic recipes
  • Fasting/Upwas recipes
  • Fish Fry
  • Green Peas (Hara Matar) Recipe
  • Happy Baking
  • Holi Special
  • How To?
  • Indian Bread Recipes
  • Karnataka Cuisine
  • Kerala cuisine recipes
  • Konkan Recipes
  • Lunch Box recipes
  • Maharashtrian Recipes
  • Makar Sankranti/ Khichri Recipes
  • Mangalore recipes
  • Marathi Recipes
  • Microwave
  • Monsoon recipes
  • Mutton Recipes
  • Navratri recipes
  • Paneer Recipes
  • Prawns/Shrimps/Kolambi/Jhinga
  • Raita recipes
  • Rajasthani Cuisine
  • Ramadan recipes
  • Restaurant/Dhaba Delicacies
  • Rice Preparations
  • Sadhya-A Feast for All
  • Sandwiches
  • Seafood
  • Short Stories
  • Snacks/Breakfast Recipes
  • South Indian Delicacies
  • Spice Story
  • Summer Special
  • Suran/Yam recipes
  • The Food Stop
  • Uncategorized
  • Uttar Pradesh Recipes
  • Veg Recipes
  • Winter recipes

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2022 · by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.