Malvani Chicken

5 made it | 14 reviews

Recipe by: anubond101

"Vahchef Inspries Home cooks to create restaurant style Recipes At home every day."

35 m
4 servings
234 Cals

Malvani Chicken Recipe, How To Make Malvani Chicken Recipe

Name: MALVANI CHICKEN
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 4

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

About Recipe

How to make MALVANI CHICKEN

(6 ratings)

14 reviews so far

Prep time
10 mins

Cook time
25 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Chicken

Servings : 4 persons
Published date : September 12, 2012

Ingredients used in MALVANI CHICKEN
• Malvani Masala dry powder 2 Teaspoons.
• Green chillies(crushed) 1 Teaspoons.
• Ginger, crushed 1 Teaspoons.
• Garlic cloves, crushed 1 Teaspoons.
• Oil 2 Tablespoons.
• For Gravy - 0.
• Freshly ground coconut paste 1 Tablespoons.
• Onions(chopped) 1 Numbers.
• Cinnamon sticks 5-6 Stricks.
• Black pepper corns 1 Teaspoons.
• Coriander seeds 2 Teaspoons.
• Dry Red Chillies 4-5 Numbers.
• Oil 2 Tablespoons.
• For Masala - 0.
• Chicken 500 Grams.
• Turmeric powder 1/4 Teaspoons.
• Garam masala powder 1 Teaspoons.
• Salt 0 To Taste.
• Dry coconut powder- Browned grated Copra powder 1 Tablespoons.
• Coriander leaves(chopped) 1 Springs.
How to make the recipe:
1. Heat a tablespoon of oil in a pan and add few pieces of red chillies, coriander seeds, black pepper corns, few cinnamon sticks and fry till for a while and add chopped onions. Cook this on a slow flame till the onions are translucent. 2. Add 1 tbsp freshly ground coconut paste and cook the masalas are nicely coloured. Remove, grind this mixture in the blender to a paste and keep aside. 3. Heat oil in a pan and when the oil gets hot, add crushed garlic, ginger, green chillies and saut till the raw flavours are gone. 4. Add Malvani masala, turmeric and garam masala powder. Cook this masala on a slow flame and then add the ground masala paste and saut. 5. Add little water and mix well. Add chicken pieces and mix well until the chicken pieces are nicely coated with the masala. 6. Add salt, mix and cover the pan with a lid. Cook this for sometime on a slow flame till the chicken oozes out its juices. 7. 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. 8. Switch off the flame and garnish with freshly chopped coriander leaves and serve it.