Malvani Chicken Masala

It's spicy! It's flavorful! It's Malvani Chicken Masala! This is a traditional chicken curry made in the coastal region of Maharashtra made with spices and coconut...makes for the best Sunday afternoon lunch and is usually followed by a long, cozy siesta! Wanna impress your guests or just want to enjoy a comfort meal? Check out the recipe below!

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Prep Time: 30 minutes Cook Time: 60 minutes

Ingredients (serves 4-5):

Marinade:

4-5 thai green chillies

1 inch ginger

4-5 cloves garlic

1/2 tbsp chilli powder

1 tsp turmeric

4-5 tbsp yogurt

Salt to taste

Masala:

1 tbsp oil

2 tbsp coriander seeds

2-3 cloves

14-15 black peppercorns

1 tsp poppy seeds

2-3 bay leaves

One stick of cinnamon

1 1/2 cups desiccated coconuts

Curry:

1 whole chicken (3-4lbs) cut into small-medium size pieces.

2 onions (sliced)

3 plum tomatoes/2 tomato on the vine

2 tbsp oil

1 cup coriander/cilantro leaves

How to make?

Step 1:

Blend together chillies, ginger, and garlic to fine paste. Pour into a bowl. Add chilli powder, turmeric, and yogurt. Mix well.

Step 2:

Marinate the chicken using the yogurt marinade and salt. Keep aside.

Step 3:

Heat oil in a wok on medium-low flame, add coriander seeds, cloves, black peppercorns, poppy seeds, bay leaves, cinnamon, and coconut. Roast all the ingredients until you get a nutty aroma for approximately 5-7 minutes. Turn off the flame and let it cool for a few minutes.

Step 4:

Blend to a fine paste, along with the tomatoes and keep aside.

Step 5:

In a large thick bottomed pan, heat oil on medium heat. Add sliced onions and saute for approximately 3-4 minutes until soft and translucent.

Step 6:

Toss in the marinated chicken and fry until it is well cooked - brown on all sides and no longer pink and raw. (Pro tip: The chicken is cooked, if the meat easily comes off the bone)

Step 7:

Once the chicken is tender, add the masala - tomato puree mix. Mix well and cook for the next 30-35 minutes until the chicken is thoroughly cooked and you see the oil floating on top.

Garnish with cilantro and serve hot with rice, pav, or kombdi vade!