To make the Kombdi Rassa, first wash the chicken thoroughly in sufficient water. Drain well and cut into desired sized pieces.

Marinate with curds, ginger garlic paste and and turmeric powder and set aside for about an hour.

Heat a kadhai to roast the spices and add oil to it. First roast the deseeded dry red chillies and set aside.

Next, add the mentioned whole spices and roast till they emit a slight aroma. Transfer to a bowl and set aside to cool.

Heat the same kadhai and add oil to it for roasting. When it heats up, add the sliced onions and saute till translucent.

Add to it the grated fresh coconut and saute on low to medium heat till it browns a bit. Switch off the flame and set aside to cool.

In the meantime, roast the 2″ dry coconut piece on direct flame till it blackens. This takes hardly a few minutes.

Grind together the roasted whole spices, dry coconut piece, tamarind and the onion coconut mixture, to get a smooth paste using water as required.

Heat a pan and add oil to it for tempering. When it heats up, add the mentioned whole spices.

When they splutter, add the chopped onions and saute till slightly browned.

Add the ginger garlic paste and saute for a while. Add the turmeric powder and mix well.

Add the chopped tomatoes and cook till mushy.

Next, add the marinated chicken and mix well. Increase the flame to high and saute for a few minutes.

Add water, almost upto the level of the chicken and mix. Bring to a boil and add the Malvani Masala and the Kolhapuri Kaanda Lasun Masala and mix.

Cover and cook on medium heat stirring occasionally till the chicken pieces are well cooked.

Uncover and add the ground masala paste and salt to taste. Mix and bring to a boil on high flame.

Check seasoning and adjust as desired. Add some more water if required to get a gravy of medium thick consistency.

Swtich off the heat and transfer the chicken rassa to a serving bowl.