Maharashtrian Kala Masala Chicken Rassa And Sukka Recipe
Learn how to make authentic Maharashtrian Kala Masala Chicken Rassa and Sukka! This spicy, flavour-packed chicken recipe is easy and delicious.
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.