The Gavran chicken curry (also known as Gavran Chicken Rassa) is a popular chicken curry from Maharashtrian cuisine. This chicken curry is spicy, flavorful and aromatic.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main
Cuisine: Indian, Maharashtrian
Servings: 4people
Calories: 340kcal
Author: Preeti
Equipment
Heavy bottom pan or Kadhai
Ingredients
Green Masala
1-inchgingerroughly chopped
10-12garlic cloves
2green chiliesroughly chopped
½cupcoriander leavestightly packed
Marinate the chicken
500gramchicken(use either Gavran or broiler chicken)
¼teaspoonturmeric powder
salt to taste
prepared green masala
Gavran Chicken Masala
3tablespooncoriander seeds
1teaspooncumin
4cloves
1-inchcinnamon
6peppercorns
1black cardamom
1small black stone flower
2green cardamoms
Onion-coconut masala
2teaspoonoil
1onion sliced
½cupcoconut
1teaspoonpoppy seedsoptional
For Gavran Chicken Curry
2teaspoonoil
1bay leaf
2onionsfinely chopped
1 tomatochopped
Instructions
Preparations:
Start with making the Green Masala - In a mixer/grinder add ginger, garlic, green chilies and coriander leaves. Add little water and grind it to a fine paste. Green masala to make Gavran chicken is ready. Set it aside.
Marinate the chicken - In a mixing bowl, combine chicken, turmeric powder, salt and the prepared green masala. Marinate the chicken for 30 minutes. Keep it aside.
Prepare the Gavran chicken masala
Heat a pan over low heat.
Dry roast coriander, cumin, cloves, cinnamon, peppercorns, black cardamom, black stone flower, and green cardamom until aromatic.
Transfer it to a plate to cool down completely.
In the same pan, dry roast the byadgi red chilies until they are crisp. Transfer it to the same plate to cool down.
Grind to a fine powder. First grind the red chillies. Then add the whole spices to it and grind.
Do not add water. Set it aside. You can store it in an air-tight container in the freezer. Stays good for 6 months.
Make the onion-coconut paste
In a pan, add 2 teaspoon oil and heat over medium heat.
Add onion slices and stir-fry it until light golden.
Add coconut and poppy seeds and fry until it is golden.
Remove it to a separate plate and let it cool down completely.
Transfer the ingredients to a mixer or grinder jar.
Add little water and grind to a fine paste. Keep it aside.
Making the Gavran Chicken Rassa
Heat oil in a deep bottom pan over medium heat. Add bay leaf and onions. Saute until the onions are light golden.
Next, add tomatoes and cook until they are soft.
Add the marinated chicken. Stir-fry the chicken for 5 minutes.
Gavran chicken or gavti chicken takes a bit longer to cook. At this stage, add 1 cup of water and pressure cook the chicken for 3 whistles or until the chicken is cooked. If you are using broiler chicken, no need to pressure cook it.
Add the prepared gavran chicken masala powder. Combine and cook for 5 minutes.
Add the onion-coconut paste and combine.
Next, add water to adjust the consistency of the gravy.
Taste and add salt.
Cover and cook it for 15 minutes.
Gavran Chicken Curry is ready to serve.
Video
Notes
If country chicken or Desi chicken is not available then you can make the same chicken curry with broiler chicken.
Marinate the chicken for at least 30 minutes to an hour. It makes the chicken more flavorful.
Roast all the spices and red chilies on low heat until aromatic. If the spices are roasted on high heat they may not roast well and there are chances that the spices might get burnt.
You can prepare the chicken masala powder in advance. It will reduce the cooking time.
If all the whole spices are not available then add store-bought Kanda Lasun masala for a more authentic flavor. Or you can add any chicken masala of your choice.
If Byadgi red chilies are not available, you can use either Kashmiri red chilies or normal dried red chilies.
Gavran chicken takes a bit longer to cook. The easy way to cook Gavran chicken or country chicken is to pressure cook it. But if you do not want to pressure cook it then you can cook it in a deep bottom pan. Add hot water, stir and cover it with a lid and cook it until the chicken is completely cooked. Keep checking it at regular intervals. Open the lid after every 10 minutes, stir and add more hot water if required. This way, it will take almost 30 minutes to cook.