Are you craving a spicy, rich, and flavorful Indian chicken dinner? Look no further than this authentic Maharashtrian Kala Masala Chicken Rassa and Sukka recipe! Hailing from the heart of Maharashtra, this two-in-one dish uses a traditional roasted black spice blend (Kala Masala) to create both a mouth-watering gravy (Rassa) and a dry, coated chicken dish (Sukka).
This Maharashtrian Chicken Curry is famous for its deep, smoky flavours and aromatic spices like roasted dry coconut, sesame seeds, and caramelized onions. Whether you want a comforting bowl of spicy chicken soup to pour over steamed rice or a rich dry chicken starter to pair with bhakri or roti, this recipe gives you both in one go. In this simple, beginner-friendly guide, we will walk you through making both dishes simultaneously. Follow along to master this Kala Masala Chicken Recipe and impress your family with a true regional Indian classic!
Also Read – Easy Bael Juice Recipe | Refreshing Wood Apple Drink
Ingredients List
For Boiling the Chicken:
- 1.25 kg Chicken (cleaned and washed)
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
- 1 medium Onion (finely chopped)
- 2 Bay leaves (Tejpatta)
- 1.5 to 2 cups of hot water
- 1-2 tbsp Cooking oil
For the Roasted Masala Paste (Vatan):
- 1/2 cup Dry coconut (sliced and dry roasted)
- 2 medium Onions (roasted without oil until slightly caramelized)
- 1 medium Tomato (roasted lightly)
- 1.5 bulbs of Garlic (peeled)
- 1-inch Ginger (sliced and slightly roasted)
- 1.5 tbsp Sesame seeds (roasted)
- 1 tsp Coriander seeds (roasted)
- A handful of fresh Coriander leaves
For the Chicken Rassa (Curry) & Sukka (Dry):
- 3-4 tbsp Cooking oil (divided for both dishes)
- 4 tbsp Traditional Kala Masala (divided – 2 tbsp for Rassa, 2 tbsp for Sukka)
- 2 tbsp Chicken Masala powder (divided – 1 tbsp for Rassa, 1 tbsp for Sukka)
- Salt to taste
- Fresh coriander leaves for garnish
Step-by-step Instructions
Step 1: Marinate and Boil the Chicken
- Wash the chicken thoroughly and marinate it with turmeric and salt.
- Heat oil in a large pot. Add bay leaves and the chopped onion. Sauté until the onion is soft.
- Add the marinated chicken and roast it on medium heat for 2-3 minutes until its natural juices release.
- Cover with a lid and pour some hot water on top of the lid to generate steam. Once the water on the lid is hot, pour it into the pot. Boil the chicken for about 15 minutes until tender.
- Once cooked, separate the chicken pieces from the flavourful yellow chicken broth. Keep a little bit of the broth with the chicken pieces to use for the Sukka.
Step 2: Prepare the Roasted Masala Paste (Vatan)
- Dry roast the dry coconut, sesame seeds, and coriander seeds in an iron skillet.
- Lightly roast the sliced onions, ginger, and tomato without oil until slightly browned.
- Grind the dry coconut first, then add the other roasted ingredients, garlic, and fresh coriander. Blend everything into a smooth paste.
Step 3: Make the Chicken Rassa (Curry)
- Heat a little oil in the same large pot. Add half of the prepared masala paste and sauté for 2-3 minutes on medium heat.
- Add 2 tablespoons of Kala Masala and 1 tablespoon of Chicken Masala. Sauté well.
- Pour in the yellow chicken broth you saved earlier. You can add a few chicken pieces here if you like.
- Bring the Chicken Rassa to a good boil for 5-7 minutes. Add hot water if you want a thinner soup consistency.
Step 4: Make the Chicken Sukka (Dry Chicken)
- Heat oil in a separate pan. Add the remaining half of the masala paste and cook until the oil separates.
- Add 2 tablespoons of Kala Masala and 1 tablespoon of Chicken Masala. Mix thoroughly.
- Add the boiled chicken pieces (along with the small amount of broth left with them) to the pan.
- Simmer on low heat for 10-12 minutes with a partially closed lid so the thick spices coat the chicken beautifully.
- Garnish with fresh coriander leaves and serve hot.
Also Read – Spicy Maharashtrian Matar Paneer Recipe
Cooking Tips
- Use hot water: Always use hot water when boiling the chicken or adjusting the gravy consistency. Cold water alters the cooking process and dulls the taste.
- Roast the onions well: For the darkest, most authentic colour, roast your onions until they are deeply browned (similar to biryani onions).
- Grinding sequence: Grind the dry coconut first before adding wet ingredients like tomatoes and onions to ensure a perfectly smooth paste.
- Use an iron skillet: Use traditional iron cookware for roasting the spices, as it significantly enhances the earthy, smoky flavour of the dish.
Variations
- Spicy Version: Add an extra spoonful of Kala Masala or some red chilli powder if you want a fiery, nose-clearing Maharashtrian kick.
- Kids-Friendly Version: Reduce the Kala Masala by half and add a splash of coconut milk to the Rassa to make it milder and slightly sweeter.
- Mutton Variation: You can swap the chicken for mutton using this exact recipe; just increase the boiling time by using a pressure cooker.
- Vegetarian/Vegan Version: Swap the chicken for soy chunks (Nutrela), mushrooms, or mixed vegetables, and replace the chicken stock with a flavorful vegetable stock.
Serving Suggestions
This Maharashtrian Kala Masala Chicken Rassa & Sukka pairs exceptionally well with hot Jowar (Sorghum) or Bajra (Pearl Millet) Bhakri. You can also serve it with warm chapatis, Indrayani sticky rice, or plain steamed basmati rice. Complete the traditional thali experience by serving it with sliced raw onions, a wedge of lemon, and roasted papad on the side.
Also Read – Kala Masala Vangyachi Bhaji: Dry Eggplant Recipe
FAQs
Q1: What is Kala Masala?
Ans: Kala Masala is a traditional Maharashtrian spice blend made by dark-roasting whole spices and coconut. It gives curries a rich, smoky flavour and a signature dark brown/black colour.
Q2: Can I use regular garam masala instead of Kala Masala?
Ans: While Kala Masala gives the dish its authentic regional flavour, you can substitute it with a mix of regular garam masala, a pinch of roasted cumin powder, and some red chilli powder if you are in a pinch.
Q3: How do I store the leftover Chicken Rassa and Sukka?
Ans: You can store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in a microwave, adding a tiny splash of hot water to the Rassa if it has thickened too much in the fridge.
Q4: Do I need to use an iron skillet for roasting the spices?
Ans: An iron skillet (tawa) is highly recommended because it chars the ingredients perfectly without burning them, adding an authentic smoky touch. However, any heavy-bottomed pan will work just fine.
Q5: Can I make the masala paste in advance?
Ans: Absolutely! You can roast and grind the masala paste (vatan) up to 2 days in advance and keep it in the refrigerator to save time on cooking day.
Maharashtrian Kala Masala Chicken Rassa And Sukka Recipe
Ingredients
For Boiling the Chicken:
- 1.25 kg Chicken cleaned and washed
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
- 1 medium Onion finely chopped
- 2 Bay leaves Tejpatta
- 1.5 to 2 cups of hot water
- 1-2 tbsp Cooking oil
For the Roasted Masala Paste (Vatan):
- 1/2 cup Dry coconut sliced and dry roasted
- 2 medium Onions roasted without oil until slightly caramelized
- 1 medium Tomato roasted lightly
- 1.5 bulbs of Garlic peeled
- 1- inch Ginger sliced and slightly roasted
- 1.5 tbsp Sesame seeds roasted
- 1 tsp Coriander seeds roasted
- A handful of fresh Coriander leaves
For the Chicken Rassa (Curry) & Sukka (Dry):
- 3-4 tbsp Cooking oil divided for both dishes
- 4 tbsp Traditional Kala Masala divided – 2 tbsp for Rassa, 2 tbsp for Sukka
- 2 tbsp Chicken Masala powder divided – 1 tbsp for Rassa, 1 tbsp for Sukka
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Step 1: Marinate and Boil the Chicken
- Wash the chicken thoroughly and marinate it with turmeric and salt.
- Heat oil in a large pot. Add bay leaves and the chopped onion. Sauté until the onion is soft.
- Add the marinated chicken and roast it on medium heat for 2-3 minutes until its natural juices release.
- Cover with a lid and pour some hot water on top of the lid to generate steam. Once the water on the lid is hot, pour it into the pot. Boil the chicken for about 15 minutes until tender.
- Once cooked, separate the chicken pieces from the flavourful yellow chicken broth. Keep a little bit of the broth with the chicken pieces to use for the Sukka.
Step 2: Prepare the Roasted Masala Paste (Vatan)
- Dry roast the dry coconut, sesame seeds, and coriander seeds in an iron skillet.
- Lightly roast the sliced onions, ginger, and tomato without oil until slightly browned.
- Grind the dry coconut first, then add the other roasted ingredients, garlic, and fresh coriander. Blend everything into a smooth paste.
Step 3: Make the Chicken Rassa (Curry)
- Heat a little oil in the same large pot. Add half of the prepared masala paste and sauté for 2-3 minutes on medium heat.
- Add 2 tablespoons of Kala Masala and 1 tablespoon of Chicken Masala. Sauté well.
- Pour in the yellow chicken broth you saved earlier. You can add a few chicken pieces here if you like.
- Bring the Chicken Rassa to a good boil for 5-7 minutes. Add hot water if you want a thinner soup consistency.
Step 4: Make the Chicken Sukka (Dry Chicken)
- Heat oil in a separate pan. Add the remaining half of the masala paste and cook until the oil separates.
- Add 2 tablespoons of Kala Masala and 1 tablespoon of Chicken Masala. Mix thoroughly.
- Add the boiled chicken pieces (along with the small amount of broth left with them) to the pan.
- Simmer on low heat for 10-12 minutes with a partially closed lid so the thick spices coat the chicken beautifully.
- Garnish with fresh coriander leaves and serve hot.
