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A fiery and aromatic chicken curry from Maharashtra, featuring tender chicken in a thin, soupy gravy made with roasted coconut and a special blend of spices. Perfect with bhakri or rice.
For 4 servings
Marinate the Chicken
Prepare the Vaatan (Masala Paste)
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A fiery and aromatic chicken curry from Maharashtra, featuring tender chicken in a thin, soupy gravy made with roasted coconut and a special blend of spices. Perfect with bhakri or rice.
This maharashtrian recipe takes 70 minutes to prepare and yields 4 servings. At 431.28 calories per serving with 37.1g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken Rassa
Garnish and Serve
Add 1-2 fresh green chilies while grinding the masala paste for an extra kick of heat.
Add 1 tablespoon of poppy seeds (khus khus) and 5-6 cashews to the coconut while roasting for a thicker, creamier rassa.
For a Kolhapuri twist, add a small piece of stone flower (dagad phool) and a few dried Byadgi red chilies while roasting the whole spices.
Replace chicken with 8 boiled eggs (make slits on them) or 250g of paneer. Adjust the final simmering time accordingly.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The blend of spices like turmeric, ginger, garlic, and black pepper contains potent anti-inflammatory and antioxidant compounds that can help strengthen the immune system and fight infections.
Dry coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested and can serve as a quick source of energy for the body and brain.
It can be part of a balanced diet. It's high in protein from chicken and contains beneficial spices. However, it has a significant amount of oil and fat from coconut. To make it healthier, you can reduce the amount of oil used.
One serving of Maharashtrian Chicken Rassa (approximately 375g) contains around 450-550 calories, depending on the amount of oil used and the fat content of the chicken.
Goda Masala is a unique Maharashtrian spice blend with a sweet and pungent aroma, containing ingredients like coconut, sesame seeds, and stone flower. For an authentic taste, it's best not to substitute it. If unavailable, a mix of garam masala with a pinch of asafoetida and sugar can be a distant alternative, but the flavor will be different.
Yes, you can use boneless chicken. However, bone-in chicken adds a lot more depth and flavor to the 'rassa' (gravy) as the bones release collagen and marrow during cooking. If using boneless chicken, reduce the simmering time to 15-20 minutes to prevent it from becoming dry.
The deep, dark color of the rassa comes primarily from roasting the onions and coconut properly. Ensure you roast the onions until they are a uniform dark brown (not black) and the coconut is a rich reddish-brown. This process, called 'bhajane' in Marathi, is key to the color and flavor.
Store leftover Chicken Rassa in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat thoroughly on the stovetop or in the microwave before serving.