This is an experimental dish inspired by Malvani cuisine. Malvan is the southernmost coastal district of Maharashtra State in India. It has its own standard cuisine which is also most popular along the Konkan region (coastal districts of Maharashtra, Goa and north west Karnataka states). This region follow a distinct way of cooking food and mostly use coconut in various forms such as dry grated, coconut milk, fried paste etc.
Being in the Konkan region, this cuisine is predominantly non-vegetarian and spicy as they use many masalas like red chillies, pepper corns and garam masala. Fish dishes dominate this cuisine and those fiery sea food curries may be too hot to handle for outsiders but definitely worth its taste. The spice level can be altered as per one's preference.
Now let's go to the recipe.....
Cooking Time: 30-40 mins Servings: 4
Preparation Time: 20 mins Category: Main course, Non-Veg
Chicken - 500 gms
Red Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Ginger Garlic paste - 1 tbsp
Salt - to taste (including for masala)
Lime Juice (optional) - 1/2 tsps (Hung curd/yogurt can also be used to reduce the hot spicy flavor)
Cooking oil (groundnut oil for fish/mutton) - 2/3 tbsps
Finely chopped coriander leaves - 1 stick
|Shandaar Murgh Rasa|
Onions - 2, chopped
Tomatoes - 2, chopped
Red chillies - 4
Cinnamon (Dalchini) - 1 medium stick
Cardamom (Elaichi) - 4
Cloves (Laung) - 8-10
Peppercorns (Kali mirch) - 5
Black cumin seeds (Shahi Jeera) - 1 tsp
Fennel seeds (saunf) - 1 tsp
Star Anise (chakra phool) - 2
Grated dry coconut - 1 medium size
Sesame seeds (thill) - 2 tsp
Cashew Nuts (Kaju) - 50 gms
Cooking oil - 2 tsp
Bay leaf - 1/2
- Heat oil in a pan and add bay leaf, cinnamon, cardamom, cloves, peppercorn, red chillies, black cumin seeds, fennel seeds, start anise and roast them for 2 mins.
- Then add the grated dry coconut, sesame seeds and roast them for another couple of mins.
- Now add chopped onions and saute until it turns light brown, then add the chopped tomotoes and saute for a minute.
- Turn off the stove and let it cool. When done, blend this into a thick masala paste. Little water can be added to make it into paste.
Preparation Method (curry):-
- Wash chicken well and take it in a bowl. Add chilli powder, ginger garlic paste, turmeric & coriander powders, salt and lime juice. Mix them well and let this marinade at least for an hour.
- Heat the oil in a cooking vessel and add the marinated chicken, mix well and cook for 15 mins.
- Now add the masala paste and 2 small cups of water, mix well and let it simmer for another 20 mins or until it starts oozing out the oil (which means the chicken & masala is properly cooked).
- Keep stirring at regular intervals to avoid masala sticking to the bottom of the vessel.
- Add another cup of water or cook for some more time as per your required consistency of the gravy.
- Turn off the stove and take it into a serving bowl. Garnish with finely chopped coriander, couple of red chillies and serve hot.
- This dish goes very well with any of the Indian breads (roti, naan, kulcha), chapathi, paratha, jeera rice, bagara rice or steamed rice.