Chicken Rassa
Chicken Rassa is a Maharashtra Indian lunch dish made with chicken, onions, dry coconut, kanda lasun masala and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 40 min
- Calories (estimate)
- ~600 kcal
- Course
- Lunch
- Cuisine
- Maharashtra (Indian)
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Ingredients
Quantities below are a guide for a typical household portion — scale them to the number of people you are cooking for and season to taste.
- 500g chicken, cut into pieces
- 2 large onions, finely chopped
- 1/2 cup dry coconut, grated and roasted
- 2 tbsp Kanda Lasun Masala
- 1 tsp goda masala
- 1 tbsp ginger-garlic paste
- 3 tbsp oil
- Salt to taste
- Fresh coriander for garnish
- 2 cups water
Method
- 1Grind roasted coconut, 1 onion, ginger-garlic to a smooth paste with a little water.
- 2Heat oil in a pan, add remaining chopped onion and sauté until golden brown.
- 3Add the ground paste and Kanda Lasun Masala, goda masala. Fry until oil separates.
- 4Add chicken pieces and salt. Sauté for 5-7 minutes until chicken changes color.
- 5Add 2 cups hot water, bring to a boil, then cover and simmer until chicken is tender.
- 6Adjust seasoning and consistency. Garnish with fresh coriander.
- 7Serve hot with bhakri or rice.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
