top of page

Chicken Rassa

Chicken Rassa

Chicken Rassa (means gravy) is a Maharashtrian chicken curry. This is adopted from my mother's recipe. I have grown up eating this curry. Interesting part is my mother is vegetarian and has never eaten any nonveg food. She learnt to make this curry for my dad. But, everyone in the family and also friends love this curry. In fact one of my college friend she still remembers the taste of this curry and asked me to share this recipe.

One of the essential ingredients for this curry is a homemade Goda (sounds like 'Go’ + ‘daa') masala which gives this curry a unique taste.

Goda masala is a homemade spice powder. Every household has their own recipe of this masala. It has got approximately 14 different spices. Goda literally means sweet but it means mild in this case. This masala is not very hot. This is generally prepared in summer in a bulk quantity to last for the entire year. This masala is used in lot of Maharashtrian dishes.

Difference between Goda masala and Garam masala is that Garam masala is made from just a spice mix. Whereas Goda masala has sesame seeds and grated dry coconut (sun-dried). Some, people also add sun-dried onions and garlic as well. This version is more popular in the region's where people eat spicy food.

I am lucky that I get my yearly stock of masala from my mother and mother in law. They both have slightly different proportions of spices being used. My mother in law uses more chilli so when I use her masala I don't add chilli powder separately.

Goda Masala is available in some Indian shops. It can be replaced by Garam Masala.

Note : If using Garam masala,

  • add 1 teaspoon of roasted sesame seeds to the masala paste.

  • add additional ½ tablespoon of desiccated coconut to the one mentioned in the recipe.

Preparation time :

10 minutes

Cooking time :

25 minutes

Total time :

Serves :



Onions - sliced 2

Chicken on bone

Fresh / desiccated coconut - 5 tablespoons


Garlic cloves - 5


Desiccated coconut

Ginger chopped - 2 tablespoons

Garlic cloves

Coriander with stalks - 1/2 cup


Chili powder - 2 teaspoons


Goda masala - 2 tablespoons

Salt 1 1/2 teaspoons

Chilli powder

Goda masala


Turmeric powder

Coriander leaves


Directions for masala paste

In a pan, add onion slices and fry on medium heat till brown.

Add coconut and fry further till coconut turns brown.

Add garlic and ginger. Mix well. This will partially cook ginger and garlic.

Keep aside to cool.

Add this fried mixture and rest of the masala ingredients to the blender.

Blend into smooth paste. Add little water at a time. Approximately 1/2 cup is needed. But, add slowly as you don't want runny paste.

Directions for curry

In a pan, add oil and heat on medium heat. Add turmeric powder and mix well.

Add masala paste and fry for 2-3 minutes. (Do not fry for too long as onion and coconut is already cooked otherwise it will have a bitter after taste).

Add chicken pieces and mix well.

Sauté for 3-4 minutes mixing occasionally.

Add 2 cups of water, mix well. It will have a thick curry consistency. (It will become bit thinner later on as the chicken will release juices.)

Cover with the lid and cook on medium heat for 15-17 minutes.

Adjust salt and water. Mix well.  Heat for a couple of minutes further, if water is added.

Garnish with coriander and serve hot with chapati or rice.


Serving Suggestions


bottom of page