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MALVANI CHICKEN HIRWA MASALA
Chicken cooked in rich, spicy green gravy
Preparation Time : 30-40 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Chicken, skinned , cut into 16 pieces 800 grams
Salt to taste
Ginger-garlic paste 1 tablespoon
Coconut, scraped 3/4 cup
Oil 4 tablespoons
Cinnamon 1/2 inch stick
Black cardamoms 2
Green cardamoms 2
Bay leaf 1
Cloves 2-3
Cumin seeds 1/2 teaspoon
Onions, finely chopped 3 medium
Garam masala powder 1/2 teaspoon
Fresh coriander leaves, chopped 1 tablespoon
For masala
Fresh coriander leaves, chopped 1/2 bunch
Coconut, scraped 1/2 cup
Ginger, roughly chopped 1/2 inch piece
Green chillies, roughly chopped 4
METHOD
Apply salt and ginger-garlic paste to the chicken pieces and set aside for half an hour. Grind three-fourth cup of coconut with a quarter cup of warm water. Pass it through a muslin cloth and extract thick milk. Set aside.Grind together the ingredients of hirwa masala to a fine paste. Heat oil in a pan. Add cinnamon, black cardamoms, green cardamoms, bay leaf, cloves and cumin seeds and sauté till fragrant. Add onions and cook until soft and translucent. Add the hirwa masala paste and sauté on low heat for two to three minutes. Add the chicken pieces and mix well. Continue to sauté for two to three minutes. Add half a cup of water, adjust salt and cook until the chicken is done. Add coconut milk and garam masala powder. Mix well and let it heat through. Garnish with coriander leaves and serve hot.
Chicken cooked in rich, spicy green gravy
Preparation Time : 30-40 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Chicken, skinned , cut into 16 pieces 800 grams
Salt to taste
Ginger-garlic paste 1 tablespoon
Coconut, scraped 3/4 cup
Oil 4 tablespoons
Cinnamon 1/2 inch stick
Black cardamoms 2
Green cardamoms 2
Bay leaf 1
Cloves 2-3
Cumin seeds 1/2 teaspoon
Onions, finely chopped 3 medium
Garam masala powder 1/2 teaspoon
Fresh coriander leaves, chopped 1 tablespoon
For masala
Fresh coriander leaves, chopped 1/2 bunch
Coconut, scraped 1/2 cup
Ginger, roughly chopped 1/2 inch piece
Green chillies, roughly chopped 4
METHOD
Apply salt and ginger-garlic paste to the chicken pieces and set aside for half an hour. Grind three-fourth cup of coconut with a quarter cup of warm water. Pass it through a muslin cloth and extract thick milk. Set aside.Grind together the ingredients of hirwa masala to a fine paste. Heat oil in a pan. Add cinnamon, black cardamoms, green cardamoms, bay leaf, cloves and cumin seeds and sauté till fragrant. Add onions and cook until soft and translucent. Add the hirwa masala paste and sauté on low heat for two to three minutes. Add the chicken pieces and mix well. Continue to sauté for two to three minutes. Add half a cup of water, adjust salt and cook until the chicken is done. Add coconut milk and garam masala powder. Mix well and let it heat through. Garnish with coriander leaves and serve hot.
