How to make Malvani Chicken Hirwa Masala -
Chicken cooked in rich, spicy green gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Fresh Coriander Leaves (ताज़ा हरा धनिया)
Cuisine : Maharashtrian
Course : Main Course Chicken
For more recipes related to Malvani Chicken Hirwa Masala checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Nimboo Dhania Murgh . You can also find more Main Course Chicken recipes like Honey Glazed Chicken Grilled Chicken Greek Style Yogurt Chicken Chukandari Chicken Saag
Malvani Chicken Hirwa Masala Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Malvani Chicken Hirwa Masala Recipe
Chicken skinned cut into 16 pieces 800 grams
Fresh Coriander Leaves 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
Step 1
Apply salt and ginger-garlic paste to the chicken pieces and set aside for half an hour.
Step 2
Grind three-fourth cup of coconut with a quarter cup of warm water.
Step 3
Pass it through a muslin cloth and extract thick milk. Set aside.
Step 4
Grind together the ingredients of hirwa masala to a fine paste. Heat oil in a pan. -
Step 5
Add cinnamon, black cardamoms, green cardamoms, bay leaf, cloves and cumin seeds and sauté till fragrant.
Step 6
Add the hirwa masala paste and sauté on low heat for two to three minutes.
Step 7
Add the chicken pieces and mix well. Continue to sauté for two to three minutes.
Step 8
Add half a cup of water, adjust salt and cook until the chicken is done .
Step 9
Add coconut milk and garam masala powder.
Step 10
Mix well and let it heat through. Garnish with coriander leaves and serve hot.
Nutrition Info
Calories : 2255 Kcal
Carbohydrates : 60.3 gm
Protein : 220.2 gm
Fat : 125.9 gm
Other : Fiber- 36.1gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
