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Malvani Chicken


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An excellent and delicious Malvani Chicken dish made with authentic Malvani spices.

About Recipe


(17 ratings)
14 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
Author : Vahchef
Main Ingredient : Chicken
Servings : 4 persons
Published date : August 04, 2018

Ingredients used in MALVANI CHICKEN
• Malvani masala dry powder - 1 tea spoon.
• Green chillies(crushed) - 1 tea spoon.
• Ginger (crushed) - 1/2 tea spoon.
• Garlic cloves (crushed) - 1 tea spoon.
• Freshly ground coconut paste - 1 tea spoon.
• Onions(chopped) - 1 number.
• Cinnamon sticks - 1 number.
• Black pepper corns - 8 numbers.
• Coriander seeds - 1 tea spoon.
• Dry red chillies - 1 number.
• Oil - 3 tablespoons.
• Chicken - 400 grams.
• Turmeric powder - 1/4 tea spoon.
• Garam masala powder - 1/2 tea spoon.
• Salt - to taste.
• Dry coconut powder- browned grated copra powder - 1 tablespoon.
• Coriander leaves(chopped) - 1 tablespoon.
  • Heat a tablespoon of oil in a pan and add few pieces of red chilies, coriander seeds, black peppercorns, cinnamon sticks and fry till for a while.
  • Now add chopped onions cook this on a slow flame till the onions are translucent.
  • Add freshly ground coconut paste and cook the masalas are nicely colored.
  • Remove and grind this mixture in the blender to a paste and keep aside.
  • Heat 2 tablespoon oil in a pan and when the oil gets hot, add crushed garlic, ginger, green chilies and saute until the raw flavors are gone.
  • Add malvani masala, turmeric powder and garam masala powder.
  • Cook this masala on a slow flame and then add the ground masala paste and saute it then add little water and mix well.
  • Add chicken pieces and mix well until the chicken pieces are nicely coated with the masala.
  • Add salt, mix and cover the pan with a lid, cook this for some time on a slow flame till the chicken oozes out its juices.
  • If required you can add little water and again cook on medium flame till the chicken gets tender.
  • When the chicken is almost done, sprinkle some finely browned grated copra (dry coconut). Mix well.
  • Switch off the flame and garnish with freshly chopped coriander leaves and serve it.

Cooking with images


Comments & Reviews


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Recent comments

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Jack Ainsworth Posted on Sun Sep 16 2012

In a way lots of Indian curries looks same to me from a preparation and also ingredient perspective

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Jack Ainsworth Posted on Sun Sep 16 2012

sorry chef was too quick...however I am not far from truth, note that I used the toasted cocunut for Beef Rendang...not obviousley an Indian but one of the greates curryt recipes in the word

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currymakersuperfly Posted on Tue Oct 02 2012

Check your private messages

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Sheila Dowle Posted on Mon Jan 21 2013

I just love it when he tastes the food. Makes me feel motivated to try it ... at a shop/restaurant.

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Arun Shetty Posted on Thu Jan 31 2013

helo Guru, I have prepared this & it become very nice. Thanks buddy.

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Eesoteric43 Posted on Wed Feb 06 2013

How do you ensure that there aren't large chunks of cinnamon floating around? Even after blending there must still be some crunchy bits...

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inf0tainm3nt Posted on Sat Mar 23 2013

Nice but unlimited cholesterol

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sahil sonavdekar Posted on Sun Jan 19 2014

RIP Malvani chicken not the right way in fact not at all!!!?

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Noahline Posted on Sun Aug 03 2014

This is not malavni chicken.. :/?

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Elham Sindi Posted on Wed Nov 05 2014

Mouth watering recipe . Thanks?

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Jasmina Khedkar Posted on Sat Jun 20 2015

Mmmmm....I love your style chef..I say this again and again...m trying this wuick n easy recipe today..will post it how it turned ou..once done..?

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barleyarrish Posted on Sun Jan 17 2016

thank you?

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