A fiery and rustic Maharashtrian chicken curry made with country chicken and a special roasted coconut masala. This thin, flavorful gravy is perfect with bhakri or rice.
Prep25 min
Cook50 min
Servings4
Serving size: 1 serving
430cal
31gprotein
21gcarbs
26g
Ingredients
500 g Country Chicken (Bone-in, cut into curry pieces)
A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Crisp, tangy onion rings tossed in a zesty mix of Indian spices and lemon juice. This simple North Indian salad is the perfect, refreshing accompaniment to rich curries and grilled meats, ready in minutes.
About Gavran Chicken Rassa, Jowar Bhakri and Lachha Pyaaz
Homestyle Gavran Chicken Rassa with Bhakri – a protein-packed, soul-satisfying meal just like mom's!
This maharashtrian dish is perfect for dinner. With 728.97 calories and 40.14g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Ginger (Roughly chopped)
8 cloves Garlic Cloves
1 inch Cinnamon Stick
4 whole Cloves
10 whole Black Peppercorns
1 leaf Bay Leaf
1 large Tomato (Finely chopped)
2 tsp Goda Masala (Or Malvani masala)
4 cup Hot Water
3 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.5 tsp salt, and lemon juice.
Mix thoroughly to ensure each piece is well-coated.
Cover and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2
Prepare the Roasted Masala (Vatan)
Heat 1 tbsp of oil in a heavy-bottomed pan or kadai over medium heat.
Add the dry coconut and roast, stirring constantly, for 3-4 minutes until it turns a deep, uniform brown. Remove from the pan and set aside.
In the same pan, add the sliced onions. Roast for 10-12 minutes, stirring occasionally, until they are deeply caramelized and dark brown at the edges.
Add the chopped ginger, garlic cloves, cinnamon stick, cloves, black peppercorns, and bay leaf. Sauté for another 2 minutes until the spices are fragrant.
Turn off the heat and allow the onion-spice mixture to cool completely.
Once cooled, transfer the roasted onion mixture and the roasted coconut to a grinder. Add a few tablespoons of water and grind to a very smooth, fine paste. This is your 'vatan'.
3
Cook the Chicken Rassa
Heat the remaining 3 tbsp of oil in a pressure cooker over medium-high heat. The oil is key to getting the signature 'tarri' (red oil layer).
Add the finely chopped tomato and cook for 4-5 minutes until it turns soft and mushy.
Add the ground vatan paste. Sauté for 8-10 minutes, stirring frequently, until the paste darkens in color, thickens, and you see oil separating from the sides.
Lower the heat and add the remaining 0.25 tsp turmeric powder, 1.5 tsp red chili powder, and 2 tsp goda masala. Stir and cook for 1 minute until the raw smell of the spices disappears.
Add the marinated chicken pieces. Increase the heat to high and sauté for 5-7 minutes, searing the chicken until it's lightly browned on all sides.
Pour in 4 cups of hot water and add the remaining 1 tsp of salt. Stir well, scraping the bottom of the cooker to release any stuck bits.
Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles for tough country chicken. If using broiler chicken, 2-3 whistles are sufficient.
Turn off the heat and let the pressure release naturally. This can take 10-15 minutes.
4
Garnish and Serve
Once the pressure has fully released, carefully open the cooker. You should see a vibrant red layer of oil (tarri) on top.
Check if the chicken is tender. The gravy should be thin and soupy, which is characteristic of a 'rassa'.
Adjust seasoning if necessary. If the gravy is too thick, add a little more hot water to reach the desired consistency.
Garnish generously with freshly chopped coriander leaves.
Serve the hot Gavran Chicken Rassa with jowar bhakri, bajra bhakri, chapati, or steamed rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading)
0.75 tsp salt
2 tbsp ghee (optional, for serving)
Instructions
1
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
2
Divide the dough into equal portions.
3
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
4
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
5
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
1 tsp Chaat Masala
0.5 tsp Salt (Or use a mix of black salt and regular salt)
1 pc Green Chilli (Finely chopped, optional for extra heat)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
Gently separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3
Drain and Dry Thoroughly
Drain the onions completely using a colander.
Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
