Easy step-by-step Maharashtrian Chicken Batata Rassa recipe at home
Authentic Maharashtrian Chicken Batata Rassa recipe at home! Learn the step-by-step to make this flavorful chicken and potato curry.
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.