The Only Malvani Chicken Recipe You’ll Need

Today on our delicious journey, we’re making a rich and aromatic Malvani Chicken, a recipe rooted in coastal Maharashtrian and Konkani kitchens. This dish is all about deep flavours, slow cooking, and a beautifully balanced masala made with roasted coconut, onions, and whole spices. This is a traditional preparation that pairs perfectly with garam-garam bhakri or simple steamed rice. Ingredients For the Roasted Masala Paste Onions: 3 medium, sliced Dry coconut: ¼ coconut, grated Fresh coconut: ½ coconut, grated Whole spices to roast Coriander seeds: 1 tbsp Cinnamon: 1 inch Black cardamom: 2 Green cardamom: 5 Cloves: 10 Nutmeg: small piece Bay leaves: 3 Mace (javitri): 1 strand Star anise: 2 Shah jeera: 1 tbsp Cumin seeds: 1 tbsp Tirphal (Sichuan pepper): 15 (optional) Stone flower (dagad phool): 1 tbsp Naagkesar: 1 tsp (optional) Saffron: 1 tsp (optional) Sesame seeds (til): 1 tbsp Poppy seeds (khus khus): 1 tsp (optional) Water for grinding: 1½ cups For the Curry Oil: ¾ cup Onions: 2 medium, finely chopped Ginger paste: 1 heaped tbsp Garlic paste: 1 heaped tbsp Tomatoes: 2 medium, finely chopped Water: 1 cup (½ cup + ½ cup) Malvani masala: 4 tbsp (store-bought) Chicken: 1 kg, cut into pieces Water: 1 litre Salt to taste Method Preparing the Masala Dry roast sliced onions in a kadhai without oil until they turn brown. Add 2 tbsp oil and caramelize further. Remove and set aside. Roast grated dry coconut till golden. Remove. Roast grated fresh coconut till golden. Remove. On a low flame, roast all whole spices till aromatic. Add sesame seeds and poppy seeds and roast briefly. Combine roasted onions, coconuts, and spices. Cool and grind to a fine paste using 1½ cups water. Keep aside. Making the Malvani Chicken Heat ¾ cup oil in a kadhai. Add chopped onions and sauté till soft and translucent. Add ginger and garlic paste. Sauté for 1 minute. Add chopped tomatoes and cook till soft. Add ½ cup water to help the masala cook. Add Malvani masala powder and another ½ cup water. Cook till oil separates. Add chicken and sauté on high flame for 3–4 minutes. Add half the prepared masala paste and mix well. Add 1 litre water and salt. Cover and cook on medium-low flame for 15–20 minutes until the chicken is tender and comes off the bone. Serving Suggestion Serve hot Malvani Chicken with bhakri or steamed rice. The remaining masala paste can be used to make a vegetarian usal or stored in the refrigerator for up to one week. Try this traditional Malvani recipe at home and let me know how it turned out. Keep watching Smita Deo.