Craving the authentic taste of Maharashtrian Chicken Batata Rassa, just like you’d get back home? This isn’t just another chicken curry recipe! Discover the secret to that signature thin, flavorful gravy (Rassa) that perfectly coats tender chicken and soft potatoes. It all starts with the precise blooming of whole spices in hot oil – miss this step, and you’ll lose a layer of aromatic depth. But that’s just the beginning!
The richness of this dish comes from a unique blend of fried onions and fresh curd, added at a specific stage to create a luscious base. Wondering when exactly to introduce the chicken back into the pan for maximum flavour infusion? Or the crucial moment when the spices truly meld together to create that irresistible aroma? It’s all in the timing and the order of ingredients.
And let’s not forget the potatoes! They aren’t just thrown in; they’re gently sautéed in the spice mixture to absorb all that goodness. The final simmer in warm water is key to achieving that perfect “Rassa” consistency. Want to know the exact amount of water and the ideal cooking time for melt-in-your-mouth chicken and perfectly cooked potatoes? You’ll need to follow each step closely. Skip ahead, and you might miss the subtle techniques that make this homemade Maharashtrian Chicken Batata Rassa truly special. The full, easy-to-follow instructions are waiting to transport your taste buds straight to Maharashtra!
Also Read – Easy Chicken Curry Recipe | Chicken Recipe
Also Read – Quick Easy Masala Potatoes | Masaledar Potatoes
Ingredients:
- Sauteed Chicken Pieces :
- 1-1.5 tbsp cooking oil (preferably groundnut oil)
- 2 Bay Leaf
- 2 Cinnamon Sticks (Small Sized)
- 1 Black Cardamom
- 2 Green Cardamom
- 1/2 Star Anise
- 4 Cloves
- 6 Black Pepper
- 750 gm Chicken
- Fried Onion Curd Paste :
- 3 medium-sized onions, thinly sliced and golden fried
- ½ cup fresh curd (not sour)
- Chicken Aloo Curry :
- 3 Green Chilli
- 1,1/2 tbsp (Ginger-Garlic) Paste
- Fried Onion Curd Paste
- 1 Tomato Chopped
- 1,1/2 tbsp Red Chilli Powder (for colour and spiciness)
- 1 tbsp Chicken Masala
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- 1/4 tsp Turmeric Powder
- Salt to taste
- 3 medium-sized potatoes, peeled and cut into large pieces (peeling optional)
- Sauteed Chicken Pieces
- 1.5 glasses of warm water
- Chopped coriander leaves for garnish
Also Read – Ever Tried Chickpea and Potato Vada? You Should!
Instructions:
- Heat oil in a pan over medium heat.
- Add bay leaves, cinnamon sticks, black cardamom, green cardamom, star anise, cloves, and black peppercorns to the hot oil.
- Add the chicken pieces and saute on medium heat for 2-3 minutes until lightly browned.
- Remove the chicken from the pan and set aside.
- In the same pan, add green chillies and ginger-garlic paste. Saute for 2-3 minutes.
- Add the blended mixture of fried onions and fresh curd to the pan.
- Saute this mixture on medium to low heat for 2-3 minutes until it changes colour nicely.
- Add the chopped tomato and saute for another minute until the oil starts to separate.
- Reduce the heat to low and add red chilli powder, chicken masala, coriander powder, cumin powder, turmeric powder, and salt.
- Increase the heat to medium and saute the spices for 1-2 minutes.
- Add the potato pieces and saute them in the spice mixture for 2 minutes on medium heat.
- Add the previously sautéed chicken pieces to the pan and mix well. Saute for another minute.
- Add about half a glass of warm water. Stir well.
- Cover the pan and cook on medium heat for 3-4 minutes.
- Add another glass of warm water (totalling 1.5 glasses). Mix well.
- Reduce the heat to low, cover the pan, and let it simmer for about 10 minutes until the chicken and potatoes are cooked through.
- Garnish with chopped coriander leaves.
- Serve hot with rice, roti, or phulka.
Also Read – Instant Tiffin Potato Recipe
Easy step-by-step Maharashtrian Chicken Batata Rassa recipe at home
Ingredients
Sauteed Chicken Pieces :
- 1-1.5 tbsp cooking oil preferably groundnut oil
- 2 Bay Leaf
- 2 Cinnamon Sticks Small Sized
- 1 Black Cardamom
- 2 Green Cardamom
- 1/2 Star Anise
- 4 Cloves
- 6 Black Pepper
- 750 gm Chicken
Fried Onion Curd Paste :
- 3 medium-sized onions thinly sliced and golden fried
- ½ cup fresh curd not sour
Chicken Aloo Curry :
- 3 Green Chilli
- 1,1/2 tbsp Ginger-Garlic Paste
- Fried Onion Curd Paste
- 1 Tomato Chopped
- 1,1/2 tbsp Red Chilli Powder for color and spiciness
- 1 tbsp Chicken Masala
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- 1/4 tsp Turmeric Powder
- Salt to taste
- 3 medium-sized potatoes peeled and cut into large pieces (peeling optional)
- Sauteed Chicken Pieces
- 1.5 glasses of warm water
- Chopped coriander leaves for garnish
Instructions
- Heat oil in a pan over medium heat.
- Add bay leaves, cinnamon sticks, black cardamom, green cardamoms, star anise, cloves, and black peppercorns to the hot oil.
- Add the chicken pieces and saute on medium heat for 2-3 minutes until lightly browned.
- Remove the chicken from the pan and set aside.
- In the same pan, add green chillies and ginger-garlic paste. Saute for 2-3 minutes.
- Add the blended mixture of fried onions and fresh curd to the pan.
- Saute this mixture on medium to low heat for 2-3 minutes until it changes colour nicely.
- Add the chopped tomato and saute for another minute until the oil starts to separate.
- Reduce the heat to low and add red chilli powder, chicken masala, coriander powder, cumin powder, turmeric powder, and salt.
- Increase the heat to medium and saute the spices for 1-2 minutes.
- Add the potato pieces and saute them in the spice mixture for 2 minutes on medium heat.
- Add the previously sauteed chicken pieces to the pan and mix well. Saute for another minute.
- Add about half a glass of warm water. Stir well.
- Cover the pan and cook on medium heat for 3-4 minutes.
- Add another glass of warm water (totalling 1.5 glasses). Mix well.
- Reduce the heat to low, cover the pan, and let it simmer for about 10 minutes until the chicken and potatoes are cooked through.
- Garnish with chopped coriander leaves.
- Serve hot with rice, roti, or phulka.
