Maharashtrian style chicken ke kalvan/rassa or chicken curry is mindblowing curry which is prepared with onions , grated coconut,tomatoes and special kala masala.This chicken is prepared in famous kala masala(black masala) which is very popular Khandesh region.This ‘khandeshi’ style of cooking is famous in north maharashtra including cities like Dhule,Jalgoan.
I will be sharing the recipe of Kala Masala in my next blog, kala masala is used in many famous curries like rassa or amti.
It’s again one of my favorite recipe from my mom’s kitchen , nothing can beat the taste.
This spicy aromatic chicken gravy is mostly either rice,bhakri’s or chapati’s.Do try this recipe at home and let me know experience 🙂
Preparation time : 15-20 mins
Cooking time : 30-35 mins
Serves : 4
500 gm Chicken cut into medium size pieces and washed thoroughly
1 finely chopped Onions
1 finely chopped tomato
½ tsp Turmeric powder
1 tsp Ginger-garlic paste
Salt to taste
2 tbsp Oil
For chicken masala
2 bay leaf
3-4 black pepper
2 medium size Onion
1 tbsp chopped ginger
1 tbsp chopped garlic
2 tbsp Dry grated coconut
1 finely chopped tomatoes
1 tsp garam masala powder
1 tsp marathi kala masala
1 tsp red chilli powder
1 tsp marathi chicken masala
Some fresh coriander
1/2 cup water
2 tsp salt
Direction || How to prepare Marathi style chicken rassa/curry
To prepare chicken stock
In a pressure cooker, heat 1 tbsp of oil. Once oil is hot enough, add finely chopped onion and sauté till it turns golden brown.
Now add finely chopped tomatoes, once the tomatoes gets mixed well,add chicken pieces and salt to taste.
Then add ginger-garlic paste and turmeric powder. Saute till raw smell from ginger-garlic goes away.
Add finely chopped coriander and add around 1 cup of water,put the lid on.Cook until just 3 whistles as chicken doesn’t take long time to cook.
To prepare chicken masala
Meanwhile a big vessel, heat 2 tbsp of oil. Add bay leaves,black pepper,cloves.
saute it well till you get a nice spice aroma and then add chopped onion,salt and sauté till translucent.
Next add ginger,garlic and saute till raw smell from ginger-garlic goes away.
Add coconut slices and saute it till it turns golden brown.
Add tomatoes , red chilli powder,garam masala and marathi kala masala and salt to it.
Add few coriander and turns off the gas.
Add all the roasted masala to the blender and blend it well till smooth paste.
To prepare Chicken Rassa/Kalvan
Add oil and once oil turns hot , add the grounded masala to the oil.
Mix well and cook until oil starts to leave from masala.
Now add boiled chicken pieces and the chicken stock and reduce the heat to low.
Allow curry/rassa to simmer for 10-15 minutes until oil (kat) floats on top.
Switch off the heat. Serve hot with bhakri (jowar roti) or plain rice along with the lemon wedges and onions.