Gavran Chicken Rassa

1. 1

   Step 1

   • a.Marinate the Chicken
   • b.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.
   • c.Mix thoroughly to ensure each piece is well-coated.
   • d.Cover and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. 2

   Step 2

   • a.Prepare the Roasted Masala (Vatan)
   • b.Heat 1 tbsp of oil in a heavy-bottomed pan or kadai over medium heat.
   • c.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.
   • d.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.
   • e.Add the chopped ginger, garlic cloves, cinnamon stick, cloves, black peppercorns, and bay leaf. Sauté for another 2 minutes until the spices are fragrant.
   • f.Turn off the heat and allow the onion-spice mixture to cool completely.
   • g.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. 3

   Step 3

   • a.Cook the Chicken Rassa
   • b.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).
   • c.Add the finely chopped tomato and cook for 4-5 minutes until it turns soft and mushy.
   • d.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.
   • e.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.
   • f.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.
   • g.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.
   • h.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.
   • i.Turn off the heat and let the pressure release naturally. This can take 10-15 minutes.
4. 4

   Step 4

   • a.Garnish and Serve
   • b.Once the pressure has fully released, carefully open the cooker. You should see a vibrant red layer of oil (tarri) on top.
   • c.Check if the chicken is tender. The gravy should be thin and soupy, which is characteristic of a 'rassa'.
   • d.Adjust seasoning if necessary. If the gravy is too thick, add a little more hot water to reach the desired consistency.
   • e.Garnish generously with freshly chopped coriander leaves.
   • f.Serve the hot Gavran Chicken Rassa with jowar bhakri, bajra bhakri, chapati, or steamed rice.

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