When I was doing my bachelors in Belgaum, I used to go to my mom’s sister’s – Pachi’s house almost every weekend. She cooks some of the tastiest dishes. I learnt many dishes from her when I started cooking, since her dishes are always simple. Most of the times, she cooks non vegetarian dishes on weekends.
One particular chicken dish that I loved was a simple chicken gravy – chicken rassa (rassa meaning gravy). It has few simple ingredients and is very tasty. It tastes great with chicken biryani. So when one of my readers asked me for the gravy served with biryani in Bangalore, I remembered this. Though the gravy served in these restaurants does not have any chicken pieces in it, the gravy tastes almost similar to this rassa. I tried getting this recipe from pachi, but I could not explain her which was the dish I was looking for since she makes so many different gravies. So I tried to reproduce the recipe from what she had told me long ago. It turned out to be just superb. This and biryani is a perfect combo for any weekend lunch.
6-7 chicken pieces
3/4 cup chopped onions
1/4 cup chopped tomato
3/4 cup fresh/frozen coconut
3/4 cup yogurt/curd
1/2 tea spn poppy seeds(khus khus)
1/2 tea spn coriander seeds
1 tea spn ginger-garlic paste
3-4 red chilies
3-4 coriander seeds
Heat a little oil and fry cloves, cinnamon, poppy seeds, coriander seeds, red chilies, 1/4 cup onion. When onion turns slightly brownish, add coconut and fry for sometime. Grind them.
Heat oil and fry remaining onions, ginger-garlic paste till they are slightly brownish. Add the tomato and fry till tomatoes become slightly tender. Now add chicken and paste, fry till oil separates.
Add well beaten yogurt, salt and cook till chicken is completely done. Add chopped coriander and cook for another 1-2mins.
Serve with biryani.
Serves : 3-4
Preparation time : 25mins
PS: This tastes better and better as time passes. So cook it atleast 2-3hrs before serving.
For better results, marinate the chicken pieces with yogurt and ginger-garlic paste for around 30mins.