Malvani Chicken Curry

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

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.

Serve hot Malvani Chicken with bhakri or steamed rice.