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A comforting Gujarati-style chicken curry with a thin, flavorful gravy. It strikes a perfect balance of spicy, tangy, and slightly sweet notes, making it a unique and delicious main course.
For 4 servings
Marinate the Chicken
Prepare the Curry Base (Masala)
Cook the Tomato Masala
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A comforting Gujarati-style chicken curry with a thin, flavorful gravy. It strikes a perfect balance of spicy, tangy, and slightly sweet notes, making it a unique and delicious main course.
This gujarati recipe takes 60 minutes to prepare and yields 4 servings. At 333.18 calories per serving with 32.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Simmer the Curry
Finish and Garnish
This curry base works well with mutton (increase simmering time) or hard-boiled eggs (add them in the last 5 minutes of cooking).
For a richer, creamier texture, you can add 2 tablespoons of cashew paste along with the tomato puree.
To increase the heat, add 1-2 slit green chilies along with the onions, or increase the amount of red chili powder.
Replace chicken with paneer cubes (add in the last 5 minutes) or a mix of vegetables like potatoes, carrots, and green peas.
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, repair, and overall body function.
The recipe uses spices like turmeric (containing curcumin), ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that help support a healthy immune system.
Cooked tomatoes are a great source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
Yes, it can be a healthy dish. It's rich in lean protein from chicken and contains beneficial spices like turmeric and ginger. To make it healthier, use minimal oil and serve it with whole-wheat rotli or brown rice.
One serving of Murgi nu Rasawalu Shaak (approximately 1 cup or 340g) contains around 390-420 calories, depending on the amount of oil used and the fat content of the chicken and curd.
Absolutely. You can use boneless, skinless chicken thighs or breasts, cut into 1.5-inch cubes. Reduce the simmering time in step 5 to 12-15 minutes, as boneless chicken cooks faster.
If you don't have jaggery, you can substitute it with 1 teaspoon of brown sugar or even regular white sugar. The goal is to add a subtle sweetness to balance the tang and spice.
The dish is meant to have a thin gravy ('rasawalu'). However, if you prefer it thicker, you can simmer the curry uncovered for an additional 5-10 minutes at the end to allow some water to evaporate. Alternatively, you can mix 1 teaspoon of cornstarch in 2 tablespoons of cold water and stir it into the simmering curry.
This curry pairs beautifully with soft Gujarati rotli (phulka), parathas, or puri. It also goes well with simple steamed basmati rice and a side of kachumber salad.