Murgi nu Rasawalu Shaak
A homestyle Gujarati chicken curry with a light, flavorful gravy built from onions, tomatoes, ginger, garlic, and warming spices. It is comforting, gently spiced, and made to be scooped up with rotli or served beside plain rice.
For 4 servings
- prep · ~10 min
Prep the chicken and masala ingredients.
1.Clean and drain the chicken pieces well.2.Finely chop the onion and tomato.3.Crush the ginger and garlic together.4.Slit the green chilies and chop the coriander leaves. - saute · ~8 min
Cook the onion base.
1.Heat oil in a heavy pan over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add the chopped onion and cook until light golden, about 6 to 7 minutes.4.Add crushed ginger, garlic, and green chilies and cook for 1 minute.TIPKeep the heat medium so the onion browns evenly without burning the garlic. - saute · ~6 min
Make the masala.
1.Add the chopped tomato and mix well.2.Stir in turmeric powder, red chili powder, coriander powder, garam masala, and salt.3.Cook until the tomatoes soften and the masala looks thick and glossy, about 5 to 6 minutes. - saute · ~6 min
Coat the chicken in the masala.
Add the chicken pieces and turn them well in the masala until every piece is coated. Cook on medium heat for 5 to 6 minutes, stirring now and then, until the chicken changes color.
- simmer · ~25 min
Add water and cook the shaak.
Pour in the water and bring the curry to a boil. Lower the heat, cover, and simmer for 20 to 25 minutes until the chicken is tender and the gravy is light but flavorful.
TIPStir once or twice during simmering so the masala does not catch at the bottom. - simmer · ~3 min
Balance the gravy.
Add the jaggery and lemon juice, then simmer uncovered for 2 to 3 minutes to bring the flavors together. Taste and adjust the gravy consistency with a splash of water if needed.
- garnish
Finish with coriander leaves.
- serve
Serve hot with rotli or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the chicken well before adding it, or the masala will loosen too early and taste boiled instead of bhunaoed.
- 2Cook the onions only to light golden; darker browning can make this Gujarati-style rasawalu shaak taste bitter.
- 3Let the tomato masala turn thick and glossy before adding chicken so the gravy stays flavorful even though it is light.
- 4After adding the chicken, saute until the raw pink color disappears; this helps the pieces absorb the onion-tomato spice base.
- 5Add jaggery and lemon only at the end so the sweet-sour balance stays bright and the gravy does not turn flat.
- 6If making ahead, rest the curry for a few hours before reheating; the light gravy tastes more rounded the next day.
- 7For serving with rotli, keep the gravy slightly thinner; for rice, simmer uncovered a bit longer to concentrate it.
Adapt it for your goals.
Spicier
Add an extra green chili or a little more red chili powder if you prefer a sharper, hotter gravy.
low oilLow-oil
Reduce the oil slightly and cook the onions more slowly with a splash of water; useful if you want a lighter everyday curry.
potato addedPotato-added
Add cubed potatoes during the simmer for a heartier shaak that stretches further and pairs especially well with rotli.
bonelessBoneless
Use boneless chicken for easier eating, but simmer a little less so the pieces stay juicy.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken provides satisfying protein, making this curry filling and suitable as the centerpiece of a meal.
Aromatic Digestive Spices
Ginger, garlic, cumin, and coriander bring traditional flavor while adding warming aromatic compounds to the dish.
Tomato-Based Gravy
Tomatoes and onions create the body of the curry, adding vegetables and natural savory-sweet depth without cream.
Lighter Curry Style
This shaak uses a relatively light, water-based gravy rather than a rich nut or dairy-heavy sauce.
Frequently asked questions
Yes. Boneless chicken works well, but reduce the simmering time so it does not dry out, since bone-in pieces take longer and add more flavor to the gravy.
