Dhaba Style Malvani Chicken Curry | ढाबे के जैसी मालवणी गावरान चिकन скачать в хорошем качестве

Dhaba Style Malvani Chicken Curry | ढाबे के जैसी मालवणी गावरान चिकन

Full recipe for Malvani Chicken Curry Prep time: 15-20 minutes Cooking time: 1hr 15-20 minutes (desi chicken), 40 -45 minutes (broiler chicken) Serves: 7-8 people Ingredients: Hari Chatuny FRESH CORIANDER | हरा धनिया A HANDFUL GREEN CHILLI | हरी मिर्च 4-5 NOS. GINGER | अदरक 2 INCH GARLIC | लेहसुन 15 CLOVES WATER | पानी AS REQUIRED Marination CHICKEN | चिकन 2 KG (DESI) SALT | नमक TO TASTE TURMERIC POWDER | हल्दी पाउडर 1/4 TSP MALVANI MASALA | मालवणी मसाला 3 TBSP HIRVA VAATAN LEMON JUICE | नींबू का रस 1 TBSP Wet Chatuny OIL | तेल 2 TBSP ONION | प्याज़ 3 MEDIUM SIZED. (SLICED) CORIANDER SEEDS | धनिया 1 TBSP BLACK PEPPERCORNS | साबुत काली मिर्च 1 TSP CLOVES | लौंग 3-4 NOS. CINNAMON | दालचीनी 1/2 INCH GARLIC | लेहसुन 12-15 CLOVES GINGER | अदरक 2 INCH COCONUT | नारियल 1.5 NO. (GRATED) WATER | पानी AS REQUIRED Curry OIL | तेल 5-6 TBSP ONION | प्याज़ 2 NOS. (CHOPPED) KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP MALVANI MASALA | मालवणी मसाला 4-5 TBSP HOT WATER | गरम पानी AS REQUIRED SALT | नमक TO TATSE FRESH CORIANDER | हरा धनिया 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.