1.Add the fresh coriander, green chili, ginger, garlic & water into a mixer grinder jar & grind into a fine paste, make sure you add very little water. Your green vaatan is ready.
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2. Add the chicken into a large bowl, I’m using desi chicken today you can use broiler chicken too
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3. Further, add all the ingredients of the marinade & mix it well with the chicken, and set it aside to marinate. Since we are making village-style chicken, so if you use desi chicken, it’ll give much better flavors. The taste is amazing & the gravy gets a lot more flavourful. So, try if you get desi chicken, try using that for this recipe.
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4. To make the wet vaatan set a kadhai over a high flame.
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5. Add oil, once the oil gets hot add the onions & cook them over high flame briefly & then add coriander seeds, black peppercorns, cloves & cinnamon, stir & cook until the onions turn translucent.
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6. Once the oil gets hot add the onions & cook them over high flame briefly.
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7. Once the onions turn translucent, add garlic, ginger & coconut, stir well & cook until the coconuts turn slightly golden brown.
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8. Then transfer the onion & coconut into a bowl & cool them down completely.
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9. Then transfer it into a mixer grinder jar & grind it into a fine paste using very little water, your wet vaatan is ready.
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10. Now, the next step is to cook the chicken. I’m cooking the chicken curry over a chulha today, you can follow the same steps & cook the curry over a stove.
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11. Set the handi over the flame & add the oil. Now, the cooking vessel also has to be prepped. We have to apply some wet mud on the vessel. Red-colored mud is used commonly. This is done to make it easy to clean the vessel afterward. All the soot collected can be washed off easily.
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12. Once the oil heats up, add in the onions & cook them until they turn light golden brown.
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13. Once the onions turn light golden brown, add Kashmiri red chilli powder, malvani masala & a splash of hot water, stir & cook the spices for 2-3 minutes (make sure you lower the flame before adding the spices).
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14. Further add the wet vaatan you prepared earlier & stir well, cook the vaatan while stirring frequently until the oil separates, if the masala becomes too dry while cooking it then add hot water as required & continue to cook the masala.
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15. Once you have cooked the masala, add in the marinated chicken along with salt to taste, stir well & cook the chicken over high flame then add hot water & stir well.
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16. Further partially cover the vessel with a lid & cook until the chicken is done. covering the lid this way, leaving a little gap so that the oil stays separated, If the lid is completely covered, then the oil keeps mixing with the curry and does not separate.
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17. Since I have used desi chicken, it will take about 45 minutes to an hour to cook fully, if you are using broiler chicken then it should cook in about 20-25 minutes.
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18. Remove the lid after long intervals & stir the chicken, is you want the curry to be thickn then add less water initially & if you want it to be thinner then add more water.
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19. Once the chicken is cooked & the oil comes floating on the top, taste & adjust the seasoning accordingly then add freshly chopped coriander & stir well.
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20. Our malvani chicken Recipe is ready, serve it hot with bhakris & rice.