Maharashtra Gavran Kombdi Rassa Village Chicken

Method

1. 1

   Make the rassa masala: Dry roast all masala ingredients separately. Grind together with stone flower, adding water, to a very smooth paste. The masala should be deep amber from the roasted coconut and sesame.

2. 2

   Brown the chicken: Heat 3 tbsp oil on high. Add chicken pieces. Sear 5 minutes without moving. The free-range chicken has tougher skin — sear until genuinely dark golden.

3. 3

   Remove chicken: Keep aside.

4. 4

   Cook onions in the same oil: Cook onions 12 minutes until very dark golden.

5. 5

   Add ginger and garlic: Cook 3 minutes.

6. 6

   Add the rassa masala paste: Add the ground masala paste. Cook stirring for 8 minutes until darkened and fragrant and oil separates.

7. 7

   Add tomatoes: Add chopped tomatoes. Cook 5 minutes.

8. 8

   Return the chicken: Add the seared chicken pieces. Stir to coat with the masala.

9. 9

   Add water and salt: Add 3 cups water and salt. Bring to a boil. Cover tightly.

10. 10

    Slow cook 55 to 60 minutes: The free-range chicken requires significantly longer cooking than commercial chicken — up to 60 minutes until fully tender. Serve the thin, aromatic rassa with bhakri or rice.

11. 11

    Note: Gavran Kombdi (gavran = village/free-range, kombdi = chicken in Marathi) is the most prized chicken in Maharashtra — village chickens that forage freely have significantly more muscular, tougher and more flavoured meat than commercial birds. Maharashtrian food culture strongly distinguishes between gavran kombdi and the commercial poultry — the former commands two to three times the price. The rassa made from gavran kombdi has a depth of flavour that the same recipe made with commercial chicken simply cannot replicate.