Zanzanit Chicken Rassa/Spicy Chicken Rassa Authentic Maharashtrian Style/Chicken Rassa скачать в хорошем качестве

Zanzanit Chicken Rassa/Spicy Chicken Rassa Authentic Maharashtrian Style/Chicken Rassa

Music:Last Summer Musician: @iksonmusic #zanzanitchickenrassa #chickenrassa #authenticmaharashtrianstylechickenrassa Ingredients for boiling the chicken Chicken 500 grams Turmeric powder 1/2 tsp Ginger garlic paste 1 tbsp Onions 1 chopped finely Salt as per taste Water 1 cup Ingredients for the paste Onions 2 sliced Dry coconut pieces 1/2 cup Garlic 8-10 cloves Ginger 1 piece Coriander 1/2 cup Water 1/2 cup For the masala Ground paste Kanda Lasun Masala 2 tbsp Kashmiri chilli powder 2 tbsp Turmeric powder 1/2 tsp Salt Coriander leaves for garnish Method. 1. Take a bowl, add the chicken, add salt and turmeric powder. Marinate for 1 hour. 2. Take a pressure cooker, add some oil and saute the onions till translucent. Add the ginger garlic paste, and add the marinated chicken. Add water and cook for 2-3 whistles. 3. Take a wok, add some oil, saute the sliced onions till golden brown in colour, add the sliced dry coconut pieces and saute for 2 minutes. Remove and keep aside. Add the ginger garlic pieces, coriander leaves and transfer to a blender and add some water. Make a fine paste. 4. Add oil to a kadai and add the ground paste. Saute for 5-7 minutes, add all the spice powders mentioned above and saute until oil floats on top. 5. Add some chicken stock and mix well. When the masala is well roasted, add the chicken pieces. Stir well, cover and cook for 10 minutes. 6. Adjust the consistency of the gravy. Add coriander leaves on top. Switch off the flame. Enjoy with some Bhakris/Chapathis/Steamed rice.