Malvani chicken curry with step by step photos and a video recipe. Malvani chicken also known as Malvani Kombdi Rassa, is a spicy Maharashtrian chicken curry from Malvani cuisine. It is made with chicken, freshly ground Malvani masala, and coconut. You can serve it with steamed rice, chapati (Indian flatbread), vade, or Bhakri (rice flour chapati) and SolKadhi. Let’s see how to make this chicken curry easily at home with step by step photos and a recipe video.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: Indian, Malvani
Servings: 8people
Calories: 430kcal
Author: Preeti
Equipment
1 Mixing bowl
1 Deep bottom pan/Kadhai
Ingredients
To make green masala
2-inchginger
20-25garlic cloves
2-3green chiliesadd as per your spice preference
½cupcoriander leaves with stems
To marinate the chicken
700gramschickencurry cut
2teaspoonMalvani masalaYou can use store bought or make your own. Recipe in the notes below.
salt to taste
½teaspoonturmeric powder
2teaspooncoriander powder
1tablespoonlemon juice
Green masala
For onion-coconut paste
2teaspoonoil
1onionsliced
1cupof grated coconut
To make the Malvani chicken curry
2teaspoonMalvani masalaYou can use store-bought or make your own. Recipe in the notes below.
2teaspoonoil
1bay leaf
1onionfinely chopped
2teaspoonginger-garlic paste
Instructions
Making green masala
Add all the ingredients mentioned under green masala. Add little water and grind to a fine paste. Green Masala is ready. Keep it aside.
2- inch ginger, 20-25 garlic cloves, 2-3 green chilies, ½ cup coriander leaves with stems
Marinate the chicken
In a mixing bowl, combine chicken with salt, turmeric powder, coriander powder, lemon juice, prepared green masala, and 2 teaspoon of Malvani masala. Marinate for an hour. Cover and keep it in the refrigerator.
700 grams chicken, 2 teaspoon Malvani masala, salt to taste, ½ teaspoon turmeric powder, 2 teaspoon coriander powder, 1 tablespoon lemon juice, Green masala
Make onion-coconut paste
Heat 2 teaspoon of oil in a deep bottom pan over medium heat. Add onion and sauté until light golden.
2 teaspoon oil, 1 onion
Add grated coconut and sauté until golden. Remove and keep it aside to cool down.
1 cup of grated coconut
Transfer the roasted ingredients to mixer/grinder jar.
Add little water and grind to a fine paste. Do not add more water, the paste should be thick.
Making Malvani chicken curry
Heat 3 tablespoon of oil in a deep bottom pan/Kadai over medium heat.
Add bay leaf and sauté for 30 seconds.
1 bay leaf
Next, add onions and sauté until golden.
1 onion
Add ginger-garlic paste and sauté it for a minute.
2 teaspoon ginger-garlic paste
Add 2 teaspoon of Malvani masala (add as per spice preference). Cook it for a minute.
2 teaspoon Malvani masala
Add the prepared onion-coconut paste. Cook until the coconut masala starts to leave oil from the sides.
Add the marinated chicken. Cook until oil starts to separate from the sides.
Add 3 cups of hot water and combine. (adjust the consistency of the curry as per your liking)
Taste and add salt.
Cover partially and cook until the chicken is cooked. It will take almost 15-20 minutes. Serve chicken curry with steamed rice, bhakri or vade.
Video
Notes
Dry roast all the whole spices on low-medium heat. Make sure to stir them often so that they get roasted evenly and to avoid the burning of spice.
Deseed the dried red chilies to reduce the spiciness.
Marinating the chicken makes it tender and juicy. Do not skip this step.
While grinding the Malwani masala, make sure to grind it to a fine powder. Do not grind to a coarse powder. It will taste bitter if the spices come to your mouth.
While making onion-coconut masala, add less water to grind it. If the ground coconut paste is too thin it will take longer to cook.
The Malvani masala powder is going to spice up this dish. Add as per your taste. If you prefer spicy, add more. Similarly, if you prefer less spicy, add less.
It is important to add hot water while making this Maharashtrian chicken curry. It makes the chicken tender and juicy. Also, reduces the cooking time.
You can store the homemade masala powder in an airtight container and store it in the refrigerator. It stays good for 6 months. You can use it to make any non-vegetarian curries like egg curry or mutton curry.
To make Malvani Masala (Optional)Ingredients: 4-5 dried red chilies, ¼ teaspoon cumin (Jeera), 1 tablespoon coriander seeds (Dhaniya), ¼ teaspoon caraway seeds (Shahi Jeera), ⅛ teaspoon mustard (Rai/Sasam), ¼ teaspoon fennel (Saunf), 1- inch cinnamon (Dalchini), ½ star anise (Chakra phool), 4 cloves (Laung), 10 peppercorns (Kali mirch), 1 black cardamom (Badi Elaichi), 2 green cardamoms (choti elaichi), 1 black stone flower (optional) (Biryani phool/dagad phool), A small piece nutmeg (Jaiphal), 1 teaspoon sesame seeds (Safed Til), 1 teaspoon poppy seeds (Khus-khus), 1 blade mace (Javitri), and ⅛ teaspoon fenugreek seeds (Methi dana).
Method: Dry roast all the ingredients on low heat until aromatic. Remove it to a plate to cool down to room temperature. Grind it to a fine powder. Store in an airtight container in freezer. Stays good for 6 months.