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.
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