Malvani Chicken Rasso: Sizzling kick on Sundays
If we don't prepare chicken for at least one meal on Sunday, it will be unusual. This combo of Malvani Chicken Rasso, Amboli, Steamed Rice, and Koshibir with a squeeze of lemon is lethal. The Malvani Chicken Rassa is one of my favorite dishes that she cooks. She is the best at it. Minimal additives, straightforward flavors—it's just fantastic. It is just a true example of Malvani Cuisine.
Here are some suggestions that may be of relevance to you:-
- Malvani Crispy Prawns Fry
- Malvani Bhajlela Vataap – A Sunday Special Malvani Base Gravy
- Malvani Hirvya Vataap – Base Gravy for Your Malvani Fish Curry & Veg Curry
- Fresh from Sea to Plate – Malvani Surmai/Iswan Curry
- Malvani Crispy Bangda Fry l Malvani Crispy Indian Mackerel l Bhajlelo Bangdo
This recipe calls for Bhajlela Vataap. With it, we can make Malvani Chicken Sukya by using less water. Malvani Chicken Rasso pairs well with Aamboli, Ghavne, or Tandalachi Bhakri and Steamed Rice. A person does not feel as though their dinner is finished until they have consumed at least two bowls of soup.
My father and I used to have a grand plan when I was a kid that involved selecting a hen or a cock in our barn till preparing them. Back then, we roasted chicken legs over fire. My tongue is still tasting it.
This is my mother's basic Malvani Chicken Rasso (Curry).
- 250 g Chicken
- 4-5 tbsp Oil
- Onion (Chopped)
- 5-6 Black Pepper
- 4-5 Cloves
- 1 Cinnamon
- 1 Nutmeg
- 3-4 Cinnamon Leaf
- Water (1 Glass)
- 2-3 pinch Kasuri Methi
- 6-7 tbsp Malvani Bhajka Masala
- 2-3 tbsp Salt (To your Taste)
Get a Fresh Chicken.
Under running water, thoroughly wash the chicken.
Drain all the water from the chicken.
Add Malvani Bhajlela Masala to chicken.
Add Salt to your taste to chicken.
After thoroughly mixing, let the chicken marinate for around thirty minutes.
Warm up the Vessale on low to medium heat.
Once the oil is heated, add the whole spices, chopped onions, and finally, some Bhajka Masala.
Add the marinated chicken now.
Mix it well.
After covering the vessel with the lid, cook it for three to four minutes.
Take off the top and thoroughly stir.
Cook for an additional three to four minutes on high heat after adding extra water and giving it a good stir.
Add Malvani Bhajlela Vataap to the chicken once it has boiled well and is 80% done.
Cook it for a further four to five minutes on low heat, or until boiling bubbles appear.
Add the crushed Kasuri Methi when the chicken is cooked through.
After turning off the heat, give it at least thirty minutes to rest.
The Malvani Chicken Rasso is prepared for consumption.
My name is Kunal Bandekar and I welcome you to my FOOD Journey. I belongs to Malvan (Sindhudurga) well known small but sweet town in West coast of Maharshtra, India.
My love towards our Local, Traditional - Malvani, Kokani Food gave this idea to spread the Kokani, Malvani food to the whole World with the help of this Food Blog.
