village style chicken curry recipe | gavran chicken rassa recipe | how to make spicy village chicken curry

village style chicken curry recipe gavran chicken rassa

village style chicken curry recipe – a spicy Maharashtrian style chicken curry that’s traditionally had with bhakri, but also tastes great with roti and rice. It is known as ‘gavran chicken rassa’ (गावरान चिकन रस्सा) in Marathi, which literally means village style chicken curry.

The Indian village style cooking has been attracting many food lovers from across the world because of the elements of simplicity and rusticness. The popularity is evident from the ever-growing number of YouTube channels that focus on village style cooking. The use of modern kitchen appliances is almost zero and everything is prepared from scratch. This village style chicken curry recipe is absolutely gorgeous and bursting with traditional flavors of the heirloom spice mix called as Khandeshi Garam Masala.

choosing a masala for making village style chicken curry

Each geographical region has a different community of people, who have their own recipe of garam masala. It is generally and heirloom recipe that has been passed down through generations. I have used Khandeshi garam masala for this village style chicken curry recipe. You may use your favorite masala and adjust it’s quantity for this recipe depending on its level of spiciness and hotness. You may choose from Ghati Masala, Kala Masala, Kolhapuri Masala, Goda Masala, etc.

cooking with different kinds of garam masala

Since the Khandeshi Garam Masala is made by drying the spices in the sun and grinding them, you need to saute it in lukewarm oil to get rid of the raw smell of the spices and bring out the taste. If you are using a garam masala that has been prepared by roasting or frying the spices, you may add it to the chicken curry without sauteing it in oil. Such a masala is already fragrant since there is no raw smell of spices in it. You can add the masala directly to the broth and bring it to a boil and then simmer it for some time.

If you are interested in different kinds of chicken curry recipes, do check out hariyali murgh, chicken tikka masala, punjabi chicken curry, murgh pudina, and bhuna chicken.

Now let’s take a look at the ingredients and preparation of village style chicken curry recipe. If you are fond of spicy chicken curry recipes, the village style chicken curry will definitely please your taste-buds. Please note that in olden times people made the onion-garlic-coconut paste on the ‘sil-batta’, which is type grindstones. In villages, they still use sil-batta. However, I have used a mixer grinder to make this paste.

how to make village style chicken curry recipe

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village style chicken curry recipe | how to make gavran chicken rassa
 
village style chicken curry or gavran chicken rassa is an easy and authentic preparation of chicken cooked in a broth of khobra/dry coconut and browned onion, seasoned with khandeshi garam masala.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3-4
Ingredients
For Preparing the Chicken
  • Chicken on bone - 600 grams, brined (Brining is optional. Check the process here)
  • Turmeric powder - ½ tsp
  • Cumin seeds - 1 tsp
  • Groundnut oil - 2 tbsp
  • Water - 3 cups
For the Masala
  • Onions - 2 cups, finely sliced
  • Dried coconut/khobra - 3 tbsp, grated
  • Garlic - 25 medium-sized cloves
  • Ginger - ½-inch piece
  • Chana dal - 1 tbsp (See notes)
  • Turmeric powder - ½ tsp
  • Khandeshi garam masala - 3 & 12 tbsp or to taste (recipe here)
  • Coriander powder - ½ tbsp
  • Salt - to taste
  • Groundnut oil - ½ cup
  • Coriander leaves - a handful, finely chopped
Instructions
  1. First off, let's prepare the chicken. Heat 2 tbsp groundnut oil in a pressure cooker. Add in the cumin seeds and let them sizzle. Add the turmeric powder. Give it a quick stir.
  2. Add in the chicken and saute it on high heat stirring often until it turns white.
  3. Add water. Add salt to taste if you haven't brined the chicken.
  4. Close the pressure cooker and cook the chicken for 3 whistles or until it's done. The time of cooking varies depending on the chicken and the pressure cooker.
  5. Turn the heat off and let the pressure subside on it's own.
  6. While the chicken is cooking, start preparing the masala for the village chicken curry. Heat 1 tsp of the ½ cup groundnut oil in a skillet. Add the chana dal to it and roast it on high heat for a minute or so stirring it constantly.
  7. Once the chana dal is golden brown and fragrant, take it out into a bowl. If you are using roasted bengal gram/roasted chana dal, there is no need to saute it. Add it directly to the grinder when making onion paste.
  8. Heat another 2 tbsp oil in the same skillet. Toss in the sliced onions.
  9. Saute them on high heat stirring often until they are brown. Be careful not to burn the onions. Let them cool down.
  10. Transfer the onions to the grinder jar along with the sauteed chana dal, dried coconut, garlic and ginger.
  11. Grind everything to a smooth paste using little water.
  12. In the same skillet, heat the remaining oil until it's just lukewarm. Add the khandeshi garam masala, coriander powder and turmeric powder and saute for a few seconds.
  13. Add in the ground paste.
  14. Saute on medium to low heat until the oil begins to separate and the raw smell of ginger garlic is gone. This may take 8-10 minutes. You may add a small lump of jaggery to make the oil separate more effectively.
  15. Open the pressure cooker once the pressure has released. Turn the heat back on. Add in the masala that we just made to the chicken. Mix well.
  16. Adjust the salt at this stage.
  17. Bring the curry to a boil and let it simmer for another 5 minutes or until the oil begins to float on top.
  18. Finish it with a handful of finely chopped coriander leaves.
  19. Gavran chicken rassarecipe is done. Serve it hot with roti, bhakri or rice. It tastes stupendous with each of them. have some lemon and onion wedges on the side. Enjoy!
Notes
You can use the same quantity of roasted chana dal instead of raw chana dal. In that case, you don't need to saute the roasted chana dal. Add it directly to the grinder along with browned onions, garlic, ginger, dried coconut and make the paste.

 

village style chicken curry recipe with step by step pictures below


Step 1

Gather the ingredients for the village style chicken curry recipe.

village chicken curry ingredients


Step 2

I have 600 grams of chicken with bone in. I have brined the chicken. Brining is option but recommended because it makes the chicken juicier and tenderer. You can check the process of brining here.

making village chicken curry


Step 3

First off, let’s prepare the chicken. Heat 2 tbsp groundnut oil in a pressure cooker. Add in 1 tsp cumin seeds and let them sizzle. Add 1/2 tsp turmeric powder. Give it a quick stir.

making village chicken curry recipe


Step 4

Add in the chicken.

making indian chicken curry recipe


Step 5

Saute the chicken on high heat stirring often until it turns white and fragrant.

making indian chicken curry recipe


Step 6

Add 3 cups water. Add salt to taste if you haven’t brined the chicken.

making indian village chicken curry


Step 7

Close the pressure cooker and cook the chicken for 3 whistles or until it’s done. The time of cooking varies depending on the chicken and the pressure cooker. Turn the heat off and let the pressure subside on it’s own.

making chicken curry in pressure cooker


Step 8

While the chicken is cooking, start preparing the masala for the village chicken curry. For that we will need a total 1/2 cup groundnut oil. For now, heat just 1 tsp of that 1/2 cup groundnut oil in a skillet. Add 1 tbsp chana dal to it and roast it on high heat for a minute or so stirring it constantly.

making village chicken curry recipe


Step 9

Once the chana dal is golden brown and fragrant, take it out into a bowl. If you are using roasted bengal gram/roasted chana dal, there is no need to saute it. Add it directly to the grinder when making onion paste.

recipe of indian chicken curry


Step 10

Heat another 2 tbsp oil in the same skillet. Toss 2 cups of finely sliced onions.

sauteing the onions for indian chicken curry


Step 11

Saute them on high heat stirring often until they are brown. Be careful not to burn the onions. Let them cool down.

browned onions for chicken curry recipe


Step 12

Transfer the onions to the grinder jar along with the sauteed chana dal, 3 tbsp dried coconut, 25 medium-sized cloves of garlic and 1/2 inch ginger.
village chicken curry preparation


Step 13

Grind everything to a smooth paste using little water.

indian chicken curry preparation


Step 14

In the same skillet, heat the remaining oil until it’s just lukewarm. Add 3 & 1/2 tbsp (or to taste) khandeshi garam masala (recipe here), 1/2 tbsp coriander powder, and 1/2 tsp turmeric powder and saute for a few seconds.

preparation of village style chicken curry recipe


Step 15

Add in the ground paste. Saute on medium to low heat until the oil begins to separate and the raw smell of ginger garlic is gone. This may take 8-10 minutes.

masala for village chicken curry recipe


Step 16

You may add a small lump of jaggery to make the oil separate more effectively.

masala for indian chicken curry recipe


Step 17

Open the pressure cooker once the pressure has released. The chicken is perfectly done.

village chicken curry in pressure cooker


Step 18

Turn the heat back on. Add in the masala that we just made to the chicken. Mix well. Adjust the salt at this stage.

spicy village style chicken curry


Step 19

Bring the curry to a boil and let it simmer for another 5 minutes or until the oil begins to float on top.

spicy chicken curry recipe


Step 20

Finish it with a handful of finely chopped coriander leaves.

indian village chicken curry


Step 21

Village style chicken curry recipe is done. Serve it hot with roti, bhakri or rice. It tastes stupendous with each of them. Have some lemon and onion wedges on the side. Enjoy!

indian village chicken curry recipe gavran chicken rassa

 

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24 Comments

  • Reply
    Ujjwala
    March 8, 2018 at 7:30 pm

    vry nice n easy rcpe. i like the bright red color. thnks for step by step explanation

    • Reply
      Monica
      March 9, 2018 at 4:09 pm

      Thank you Ujjwala

  • Reply
    yogeshri m
    March 18, 2018 at 8:34 am

    mast banle aahe chicken..zhanzhanit.

    • Reply
      Monica
      March 19, 2018 at 3:47 am

      Thank you

  • Reply
    yogeshri m
    March 18, 2018 at 8:34 am

    mast banle aahe chicken..zhanzhanit.

    • Reply
      Monica
      March 19, 2018 at 3:47 am

      Thank you

  • Reply
    Seema Khilnani
    March 20, 2018 at 4:33 am

    that tarri looks out of this world..spectacular color.. yummy

    • Reply
      Monica
      March 20, 2018 at 7:37 pm

      Thanks Seema.

  • Reply
    Nupur bora
    March 25, 2018 at 3:48 pm

    I love authentic heirloom recipes. thanks for sharing. i had been looking for this one and the masala recipe..now i can try making both at home.

  • Reply
    Nupur bora
    March 25, 2018 at 3:48 pm

    I love authentic heirloom recipes. thanks for sharing. i had been looking for this one and the masala recipe..now i can try making both at home.

  • Reply
    tejashri g
    April 6, 2018 at 8:03 pm

    nice bright color.. spicy..lovin it

  • Reply
    tejashri g
    April 6, 2018 at 8:03 pm

    nice bright color.. spicy..lovin it

  • Reply
    samita aswalkar
    April 14, 2018 at 5:26 pm

    spicy n hot.. i like it with bhakri

    • Reply
      Monica
      April 15, 2018 at 12:45 pm

      Bhakri tastes amazing with village chicken curry, true that. I love it too and sometimes make bhakri with it.

  • Reply
    samita aswalkar
    April 14, 2018 at 5:26 pm

    spicy n hot.. i like it with bhakri

  • Reply
    srishti dayal
    May 10, 2018 at 6:26 pm

    teekha tarridar chicken mujhe bahot pasanad hai.. ek baar mumbai main try kia tha. ye recipe ekdam waisi hi dikh rahi hai. i love marathi non veg curries a lot. thanks for the recipe.

    • Reply
      Monica
      May 12, 2018 at 3:41 am

      Thanks Srishti. Do try it. 🙂

  • Reply
    srishti dayal
    May 10, 2018 at 6:26 pm

    teekha tarridar chicken mujhe bahot pasanad hai.. ek baar mumbai main try kia tha. ye recipe ekdam waisi hi dikh rahi hai. i love marathi non veg curries a lot. thanks for the recipe.

    • Reply
      Monica
      May 12, 2018 at 3:41 am

      Thanks Srishti. Do try it. 🙂

  • Reply
    laxmi sisodia
    June 23, 2018 at 6:51 pm

    very authentic and spicy recipe. yummy and feiry

    • Reply
      Monica
      June 24, 2018 at 3:29 pm

      Thanks Laxmi.

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