Pre: 15-20 minutes
Cooking time: 1hr 15-20 minutes (desi chicken), 40 -45 minutes (broiler chicken)
Serves: 7-8 people
Ingredients:
Hirva Vaatan
FRESH CORIANDER A HANDFUL
GREEN CHILLI 4-5 NOS.
GINGER| 2 INCH
GARLIC 15 CLOVES
WATER AS REQUIRED
Marination
CHICKEN 2 K (DESI)
SALT TO TASTE
TURMERIC POWDER | 1/4 TSP
MALVANI MASALA | 3 TBSP
HIRVA VAATAN
LEMON JUICE | 1 TBSP
Wet Vaatan
OIL 2 TBSP
ONION 3 MEDIUM SIZED. (SLICED)
CORIANDER SEEDS 1 TBSP
BLACK PEPPERCORNS 1 TSP
CLOVES 3-4 NOS.
CINNAMON 1/2 INCH
GARLIC 12-15 CLOVES
GINGER 2 INCH
COCONUT 1.5 NO. (GRATED)
WATER AS REQUIRED
Curry
OIL 5-6 TBSP
ONION 2 NOS. (CHOPPED)
KASHMIRI RED CHILLI POWDER | 2 TBSP
MALVANI MASALA | 4-5 TBSP
HOT WATER AS REQUIRED
SALT TO TATSE
FRESH CORIANDER | A LARGE HANDFUL
Method
Add: the fresh coriander, green chilli, ginger, garlic & water into a mixer grinder jar & grind into a fine paste, make sure you add very little water. Your green vaatan is ready.
Add the chicken into a large bowl, I’m using desi chicken today you can use broiler chicken too, further add all the ingredients of the marinade & mix it well with the chicken, set it aside to marinate until you do the further process.
To make the wet vaatan set a kadhai over high flame & add oil, once the oil gets hot add the onions & cook them over high flame briefly & then add coriander seeds, black peppercorns, cloves & cinnamon, stir & cook until the onions turn translucent.
Once the onions turn translucent, add garlic, ginger & coconut, stir well & cook until the coconuts turns slightly golden brown, then transfer the onion & coconut into a bowl & cool them down completely.
Then transfer it into a mixer grinder jar & grind it into a fine paste using very little water, your wet vaatan is ready.
I’m cooking the chicken curry over a chulha today, you can follow the same steps & cook the curry over a stove.
Set the handi over the flame & add the oil, once the oil heats up, add in the onions & cook them until they turn light golden brown.
Once the onions turn light golden brown, add kashmiri red chilli powder, malvani masala & a splash of hot water, stir & cook the spices for 2-3 minutes (make sure you lower the flame before adding the spices).
Further add the wet vaatan you prepared earlier & stir well, cook the vaatan while stirring frequently until the oil separates, if the masala becomes too dry while cooking it then add hot water as required & continue to cook the masala.
Once you have cooked the masala, add in the marinated chicken along with salt to taste, stir well & cook the chicken over high flame then add hot water & stir well, further partially cover the vessel with a lid & cook until the chicken is done.
Since I have used desi chicken, it will take about 45 minutes to an hour to cook fully, if you are using broiler chicken then it should cook in about 20-25 minutes.
Remove the lid after long intervals & stir the chicken, is you want the curry to be thickn then add less water initially & if you want it to be thinner then add more water.
Once the chicken is cooked & the oil comes floating on the top, taste & adjust the seasoning accordingly then add freshly chopped coriander & stir well.
Your malvani chicken curry is ready, serve it hot with bhakris & rice