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Chicken Malvani

Chicken Malvani is a spicy coastal chicken curry from Maharashtra’s Konkan region. It is prepared with roasted Malvani masala, coconut, and kokum, creating a rich and aromatic gravy. This authentic Indian curry pairs perfectly with steamed rice, kombdi vade, chapati, or neer dosa.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 5
Course: Main Course
Cuisine: Maharashtra Malvani
Ingredients Equipment Method Notes

Ingredients
  

For the Malvani Masala
  • 1½ tbsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • 1½ tsp black peppercorns
  • 4 –5 cloves
  • 1- inch cinnamon stick
  • 2 dried red chilies
  • 1 tsp poppy seeds
  • ½ cup grated dry coconut or desiccated coconut
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For the Chicken Curry
  • 750 g chicken bone-in, cut into curry pieces
  • 1 large onion finely chopped
  • 1 medium tomato finely chopped
  • 1½ tsp ginger-garlic paste
  • 1½ tsp red chili powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 3 tbsp oil groundnut or sesame oil preferred
  • ½ cup thick coconut milk
  • 1 tsp tamarind pulp or 2–3 dried kokum pieces
  • Fresh coriander leaves for garnish

Equipment

  • Heavy-Bottomed Kadhai
  • Mixer Grinder
  • knife
  • cutting board
  • spatula
  • measuring spoons

Method
 

Prepare the Malvani Masala
  1. Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon, red chilies, and poppy seeds on low heat until aromatic.
  2. Add grated coconut and roast until golden brown.
  3. Allow the mixture to cool.
  4. Grind into a fine powder or smooth paste with a little water.
  5. Keep aside.
Cook the Curry Base
  1. Heat oil in a heavy-bottomed kadhai.
  2. Add chopped onions and sauté until golden brown.
  3. Stir in ginger-garlic paste and cook until the raw smell disappears.
  4. Add chopped tomatoes, turmeric powder, red chili powder, and salt.
  5. Cook until the tomatoes soften and oil starts separating.
Add Chicken and Masala
  1. Add the chicken pieces and sauté for 5–7 minutes.
  2. Mix in the prepared Malvani masala.
  3. Add a little water as required.
  4. Cover and cook for 20–25 minutes, or until the chicken becomes tender.
Finish the Curry
  1. Add coconut milk and kokum pieces or tamarind pulp.
  2. Simmer gently for 5 minutes on low heat.
  3. Taste and adjust seasoning.
  4. Garnish with fresh coriander leaves.
  5. Serve hot with steamed rice, kombdi vade, chapati, or neer dosa.

Notes

Bone-in chicken gives the most authentic flavor, but boneless thighs can also be used.
Kokum provides the traditional tanginess, though tamarind pulp works well as a substitute.
Store-bought Malvani masala can be used, but freshly roasted homemade masala delivers the best taste.
Roast the spices over low heat to avoid bitterness.
Do not boil the curry after adding coconut milk; simmer gently to maintain a creamy texture.
Leftover Chicken Malvani tastes even better the next day and can be used in sandwiches, stuffed parathas, or fusion dishes.