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Malvani Chicken Curry

 Published 2019-Dec-11   Updated 2019-Dec-11

- submitted by Trupti

(Maharashtrian Chicken Curry)

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Malvani Chicken Curry is basically a spicy chicken coconut gravy from kokan (coastal) region of Maharashtra. The roated coconut and fresh spices give a nice aroma and taste to the curry.

Recipe for Malvani Chicken Curry

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4


  • Chicken pieces with bones - 500 gms (1/2 kg)
  • Onions - 3 medium (sliced)
  • Tomato - 1 medium (finely chopped)
  • Freshly scrapped coconut - 1 cup
  • Garlic Pods -  6 to 7
  • Ginger - 1"
  • Ginger garlic paste - 1 tbsp
  • Green chili - 1
  • Cardamom (Elachi), Cloves (Lavang), Peppercons - 2 to 3 each
  • Cinnamon (Dalchini) - 1/4"
  • Turmeric powder - 1/2 tsp
  • Red chili powder - 2 tsp
  • Malwani Masala (available in market, given below) - 2 tsp
  • Garam Masala powder - 1/2 tsp
  • Cumin Seeds (jeera) - 1/2 tsp
  • Salt - to taste
  • Oil - 4 to 5 tsp
  • Water - 1 to 2 cups
  • Coriander Leaves - to garnish


  1. In a iron kadai, take 1 tsp oil and add fresh coconut, 2 sliced onions, garlic pods, ginger, cardamom (elachi), clove (lavang), peppercorns, cinnamon (dalchini) and roast properly. Try not to burn as the gravy colour will become black.
  2. Once cooled, make a fine paste with help of water. This is called wet vatan. Ratio of coconut  and onion are personal choice, I personally like onion more than coconut.
  3. Wash chicken and marinate with ginger garlic paste and set aside.
  4. In a heavy bottom pan, heat oil, temper with cumin seeds (jeera) and green chilies, sauté 1 sliced onions till translucent, add tomato and let it cook.
  5. Add turmeric powder, red chili powder, malwani masala and stir.
  6. Add marinated chicken and stir for at least 3-4 minutes continuously so that masala gets coated to chicken properly.
  7. Add roughly around 3-4 cups of water and stir. Now add wet vatan, salt, stir and cover the vessel with lid, allow the chicken to cook for about 8-9 minutes on medium flame.
  8. This chicken gravy is not thick, it should have medium consistency, but its always our choice for thickness. Once the chicken is cooked add garam masala and give quick stir. Garnish with coriander leaves (kothimbir).

Homemade Malvani Masala

  • Coriander Seeds (Dhaniya) - 2 tsp
  • Cumin Seeds (Jeera) - 1 tsp
  • Dry red chili - 3 to 4 (according to our spice)
  • Black peppercorn - 1/2 tsp
  • Cloves (Lavang) - 3 to 4
  • Cinnamon (dalchini) - 1/2"
  • Black Cardamom - 1
  • Green elachi - 3 to 4
  • Star flower - 1
  • Javatri - 1
  • Dagadphul - 1 small piece


  1. Dry roast all the ingredients on low flame till a nice aroma comes and grind finely. Store in an air-tight container.

Serving Malvani Chicken Curry

  • This curry goes well with Chapathi, Pulao, Kombdi Vade etc.

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 Published by on and last updated on 2019-12-11.