Maharashtra Gavran Kombdi Rassa Village Chicken

Ingredients

• 1 whole free-range village chicken (gavran) — cut into pieces (about 1 kg; substitute: bone-in chicken thighs for a longer cooking version)
• 3 tbsp oil, 2 large onions — finely chopped
• 1 tbsp ginger paste, 1 tbsp garlic paste
• For the rassa masala:
• 4 dried red chilli, 1 tbsp coriander seeds, 1 tsp cumin, 1/4 tsp turmeric
• 1/2 cup fresh grated coconut — dry roasted dark golden
• 2 tbsp sesame seeds — dry roasted
• 1/4 tsp stone flower (dagad phool), 4 cloves, 2 green cardamom
• Water for grinding
• salt, 2 tomatoes, 3 cups water

Method

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. 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. Remove chicken: Keep aside.
4. Cook onions in the same oil: Cook onions 12 minutes until very dark golden.
5. Add ginger and garlic: Cook 3 minutes.
6. Add the rassa masala paste: Add the ground masala paste. Cook stirring for 8 minutes until darkened and fragrant and oil separates.
7. Add tomatoes: Add chopped tomatoes. Cook 5 minutes.
8. Return the chicken: Add the seared chicken pieces. Stir to coat with the masala.
9. Add water and salt: Add 3 cups water and salt. Bring to a boil. Cover tightly.
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. 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.