A rustic and spicy Maharashtrian country chicken curry. Tender, slow-cooked chicken in a thin, flavorful gravy made with roasted coconut and aromatic spices. Best enjoyed with bhakri or rice.
Prep25 min
Cook60 min
Servings4
Serving size: 1 cup
608cal
42gprotein
27gcarbs
40g
Ingredients
750 g Country Chicken (cut into curry pieces)
0.75 tsp Turmeric Powder (divided; 1/2 tsp for marinade, 1/4 tsp for curry)
1 tsp Red Chili Powder (for marinade, adjust to taste)
1 tbsp Ginger-Garlic Paste (for marinade)
2 tsp Salt (divided, or to taste)
0.5 cup Dry Coconut (grated or thinly sliced (khobra))
3 medium Onion (2 sliced for masala, 1 finely chopped for curry)
A rustic, gluten-free flatbread from Maharashtra made with pearl millet flour. This wholesome bhakri has a nutty flavor and pairs perfectly with spicy curries, chutneys, or a simple dollop of white butter.
Perfectly spiced Gavran Kombdi Rassa with fiber-rich Bajra Bhakri – an energy-giving, homestyle comfort!
This maharashtrian dish is perfect for lunch. With 843.73 calories and 48.8g of protein per serving, it's a nutritious choice for your meal plan.
fat
Garlic Cloves
(for masala paste)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
10 whole Black Peppercorns
5 whole Cloves
1 inch Cinnamon Stick
4 tbsp Vegetable Oil (divided)
2 tbsp Kanda Lasun Masala (adjust to your spice preference)
0.5 tsp Garam Masala
4 cup Hot Water (for the gravy)
3 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with 1/2 tsp turmeric powder, 1 tsp red chili powder, ginger-garlic paste, and 1 tsp of salt.
Mix thoroughly to ensure each piece is evenly coated.
Cover and set aside to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2
Prepare the Masala Paste (Vatap)
In a heavy-bottomed pan or kadai, dry roast the grated coconut on low-medium heat, stirring continuously until it turns a deep, fragrant brown. This may take 5-7 minutes. Remove and set aside.
In the same pan, heat 1 tbsp of oil. Add the coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick. Sauté for 30-40 seconds until they release their aroma.
Add the 2 sliced onions and sauté on medium heat until they are deeply caramelized and dark brown, which is crucial for the curry's color. This will take about 10-12 minutes.
Add the ginger and garlic cloves and cook for another 2 minutes until the raw smell disappears.
Turn off the heat and let this mixture cool down completely.
Transfer the cooled onion-spice mixture and the roasted coconut to a grinder. Add a few tablespoons of water and grind to a very smooth, fine paste.
3
Cook the Curry Base
Heat the remaining 3 tbsp of oil in a pressure cooker over medium heat. A generous amount of oil is key for the 'tari' (red oil layer).
Add the 1 finely chopped onion and sauté until it turns golden brown, about 5-7 minutes.
Add the ground masala paste (vatap) and cook for 8-10 minutes, stirring frequently. Cook until the paste darkens in color, becomes very fragrant, and you see oil separating from the sides.
4
Pressure Cook the Chicken
Add the marinated chicken to the pressure cooker. Increase the heat to high and sauté for 5-7 minutes, searing the chicken pieces well.
Lower the heat to medium. Add the Kanda Lasun Masala, the remaining 1/4 tsp turmeric powder, and garam masala. Stir well and cook for 1 minute until the spices are aromatic.
Pour in 4 cups of hot water and the remaining 1 tsp of salt. Stir everything together, scraping the bottom of the cooker.
Secure the lid of the pressure cooker. Cook on medium heat for 5-6 whistles (approximately 20-25 minutes for country chicken).
Turn off the heat and allow the pressure to release naturally. Do not force release.
5
Simmer and Garnish
Once the pressure has fully released, carefully open the cooker.
Place the cooker back on the stove and simmer the curry on low heat, uncovered, for 10-15 minutes. This step is essential for the flavors to meld and for the characteristic red oil layer (tari) to float on top.
Check for seasoning and adjust salt if needed.
Garnish generously with freshly chopped coriander leaves.
Serve the Gavran Kombdi Rassa hot with jowar bhakri, chapati, or steamed rice.
235cal
7gprotein
42gcarbs
5gfat
Ingredients
2 cup Bajra Flour
0.5 tsp Salt
1.5 cup Hot Water (or as needed)
2 tsp Ghee (optional, for serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine 2 cups of bajra flour and salt.
Gradually pour in about 1 cup of hot water. Use a spoon to mix initially as the water is hot.
Once the mixture is warm enough to handle, begin to knead. Add more hot water, a tablespoon at a time, as needed.
Knead the dough for a solid 5-7 minutes using the heel of your palm, pushing and folding until it becomes a smooth, pliable, and crack-free ball. This step is crucial for soft bhakris.
Divide the dough into 8 equal portions and roll them into smooth balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
2
Shape the Bhakris
Take one dough ball and flatten it slightly. Dust your work surface lightly with some dry bajra flour.
Place the dough ball on the surface. Using your palm and fingers, gently pat and rotate the dough simultaneously to form an even circle about 5-6 inches in diameter and 1/4 inch thick.
Alternatively, for beginners, place the dough ball between two sheets of parchment paper and roll gently with a rolling pin to the desired thickness.
3
Cook the Bhakri on a Tawa
Heat a cast-iron tawa (griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully lift the patted bhakri and place it on the hot tawa.
Cook the first side for about 45-60 seconds, or until you see small bubbles appear and the color changes slightly.
Flip the bhakri using a spatula. Cook the second side for 1-2 minutes until light brown spots appear.
Using a folded, clean kitchen towel, gently press down on the bhakri, especially around the edges, to ensure it cooks evenly.
4
Puff and Serve
Using a pair of tongs, carefully lift the bhakri from the tawa and place it directly on a medium open flame.
The bhakri should puff up like a balloon within seconds. Rotate it quickly to cook evenly for about 10-15 seconds.
Remove from the flame and place it on a plate. Immediately smear with ghee, if desired.
Repeat the shaping and cooking process for the remaining dough balls. Serve hot.
