How to make Malvani Chicken Sagoti -
Sagoti is a popular Goan preparation, but here it is cooked the Malvani way.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Lemon juice (नींबु का रस)
Cuisine : Maharashtrian
Course : Main Course Chicken
For more recipes related to Malvani Chicken Sagoti checkout Picnic Chicken, Sangameshwari Chicken, Barbeque Chicken, Murgh Dum Pukht . You can also find more Main Course Chicken recipes like Stir-fried Chicken with Eggplant Afghani Chicken Curry Chicken Dharampur Chicken Sizzler With Saffron Rice
Malvani Chicken Sagoti 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 : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Malvani Chicken Sagoti Recipe
Chicken on the bone cut into 1 inch pieces 750 grams
Lemon juice 1 tablespoon
Salt to taste
Fresh coriander chopped ½ cup + to
Green chillies chopped 2
Garlic cloves 8
Ginger 1 inch piece
Oil 5 tablespoons
Cinnamon stick 1 inch
Stone flower pieces (dagadphool) 2
Star anise 1
Black peppercorns 5-6
Cloves 2-3
Fennel seeds (saunf) 1 teaspoon
Coriander seeds 1 teaspoon
White sesame seeds 1 teaspoon
Poppy seeds (khuskhus/posto) 1 teaspoon
Caraway seeds (shahi jeera) 1 teaspoon
Onion sliced 1 medium
Fresh coconut scraped 1/2 cup
Ginger-garlic paste 1 tablespoon
Onions finely chopped 2 medium
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Coriander-cumin powder 1 teaspoon
Salt to taste
Nutmeg powder 1/4 teaspoon
Method
Step 1
Marinate the chicken with lemon juice, salt and set aside.
Step 2
Grind fresh coriander, green chillies, garlic cloves and ginger to a fine paste with sufficient water. Add the ground mixture to the chicken and mix well and set aside.
Step 3
Heat two tablespoons oil in a shallow nonstick pan. Add the cinnamon, stone flower, star anise, black peppercorns, cloves, fennel seeds, coriander seeds, sesame seeds, poppy seeds, caraway seeds. Sauté till fragrant.
Step 4
Add the sliced onion and sauté till dark brown. Add the coconut and sauté till golden brown. Allow the mixture to cool.
Step 5
Heat remaining oil in a nonstick pan. Add the ginger-garlic paste and sauté till the raw flavor goes.
Step 6
Add the chopped onion and sauté till translucent. Add the marinated chicken and sauté for two minutes on high heat.
Step 7
Add the red chilli powder, garam masala powder, coriander-cumin powder and mix well.
Step 8
Add half cup water, cover and cook on low heat for eight to ten minutes.
Step 9
Transfer the cooled coconut- spice mixture in a mixer jar. Add sufficient water and grind to a fine paste.
Step 10
Add the ground mixture and mix well. Adjust the seasoning. Add nutmeg powder and mix well. Cover and cook for five minutes.
Step 11
Serve hot garnished with chopped coriander.
Nutrition Info
Calories : 1942 Kcal
Carbohydrates : 41.7 gm
Protein : 204.1 gm
Fat : 106.5 gm
Other : Fiber- 24.1gm
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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.
