Jhanjhanit Chicken Rassa Recipe | Maharashtrian Style
Craving authentic food? Try this spicy Jhanjhanit Chicken Rassa recipe! It's an easy, flavourful Maharashtrian chicken curry perfect with rice or bhakri.
Ingredients
For Marination & Boiling:
- 1 kg Chicken cleaned and washed
- 1 tsp Turmeric powder
- 1/2 tsp Salt
- 1 medium Onion finely chopped
- 2 Bay leaves Tej patta
- Oil as needed
- Hot water for cooking
For the Masala Paste (Watan):
- 1/4 cup Dry Coconut lightly roasted
- 2 medium Onions sliced and roasted in a little oil
- 1 medium Tomato lightly roasted
- 1 whole Garlic bulb peeled
- 1/2 inch Ginger sliced
- Fresh Coriander leaves with stems
For the Gravy:
- 1 tbsp Chicken Masala
- 1.5 tbsp Ghati Masala / Kanda Lasun Masala adjust to taste
- Oil for cooking
Instructions
- Marinate the Chicken: In a large bowl, add the cleaned chicken, turmeric powder, and salt. Mix it very well and set it aside.
- Sauté the Basics: Heat oil in a deep pot. Add the bay leaves and finely chopped onion. Fry until the onion is soft and slightly golden.
- Roast the Chicken: Add the marinated chicken to the pot. Sauté it on medium heat for 2 to 3 minutes until the chicken releases its natural juices.
- Cook with Steam: Place a deep lid over the pot and pour a glass of water directly onto the lid. Let the water heat up. Once the water on the lid is very hot, carefully pour it into the chicken. This traditional steaming method makes the meat incredibly tender! Add more hot water as needed and let the chicken boil until fully cooked.
- Prepare the Masala Paste: In a blender, add the roasted dry coconut, roasted onions, roasted tomato, garlic, ginger, and fresh coriander leaves (including the stems). Blend this into a smooth paste.
- Fry the Masala: In a separate pan or kadhai, heat a little oil. Add the blended masala paste and cook it on medium heat for about 2 minutes until the oil starts separating from the edges.
- Add Spices: Stir in the Chicken Masala and Ghati Masala (Kanda Lasun masala). Mix well and roast until the spices release a rich aroma and oil.
- Combine and Simmer: Pour the boiled chicken along with its delicious broth into the cooked masala paste. Adjust the consistency by adding a little warm water if needed.
- Final Boil: Taste and adjust the salt carefully, as Ghati masala already contains some salt. Let your Jhanjhanit Chicken Rassa boil on medium-low heat for 5 to 7 minutes.