Authentic Maharashtrian Chicken Rassa Recipe (Easy Curry)
Learn how to make an authentic Maharashtrian Chicken Rassa at home! This easy, spicy chicken curry recipe is full of flavour and perfect for beginners.
Ingredients
- Chicken: 1.5 kg cut into medium pieces, bone-in preferred
- Onions: 2 medium sliced and lightly roasted in oil
- Tomato: 1 medium lightly roasted
- Dry Coconut: 1/4 cup thinly sliced and lightly roasted
- Ginger: 1/2 inch piece
- Garlic: 1 whole bulb peeled
- Fresh Coriander Cilantro: A small handful
- Green Chilli: 1 cut into 3 pieces
- Oil: 3-4 tablespoons adjust to preference
- Bay Leaves Tej Patta: 2
- Turmeric Powder: 1/2 teaspoon
- Cumin Powder: 1/2 teaspoon
- Coriander Powder: 1 heaped teaspoon
- Chicken Masala: 1 tablespoon
- Kanda Lasun Masala Onion Garlic Masala: 1 large tablespoon (adjust based on spice tolerance)
- Salt: To taste
- Hot Water: 3 glasses for adjusting the gravy
Instructions
- Prepare the Wet Masala: In a blender, add the roasted onions, roasted tomato, roasted dry coconut, ginger, garlic, fresh coriander, and green chilli. Blend these ingredients without adding any water to form a smooth, thick paste.
- Heat Oil and Spices: Place a large, heavy-bottomed pot on the stove and heat the oil. Once the oil is nice and hot, drop in the bay leaves.
- Sauté the Masala: Carefully add your blended wet masala paste to the hot oil. Sauté it on a medium flame for about 2 to 3 minutes until the oil starts to separate from the edges.
- Add Dry Spices: Lower the flame so the spices don't burn. Add the turmeric powder, cumin powder, coriander powder, chicken masala, Kanda Lasun masala, and salt. Mix everything well and cook for 1 minute.
- Coat the Chicken: Add the 1.5 kg of chicken pieces into the pot. Stir well on a medium flame for 2 minutes to ensure the spicy masala evenly coats every piece of chicken.
- Cook Using Steam: Turn the flame down to low. Place a tight lid on the pot and pour one glass of water directly on top of the lid. Let the chicken cook and release its natural juices for 5 to 7 minutes.
- Form the Gravy (Rassa): The water resting on the lid will get hot, and the chicken inside will have released moisture. Carefully lift the lid and pour that hot water into the pot. Stir well.
- Adjust the Consistency: For a perfect Maharashtrian Chicken Rassa recipe, pour in about 2 more glasses of hot water. Adjust the amount based on how thick or thin you want your curry. (Always use hot water, never cold!)
- Simmer to Perfection: Let the curry simmer on a low flame for 10-12 minutes. You can leave the pot uncovered or just partially covered.
- Ready to Serve: Turn off the heat. Your delicious, aromatic Chicken Rassa is ready to be enjoyed!