Tuesday, 17 July 2012

Malwani Sukka Chicken (kombdi) | Malvani Dry Chicken Masala

Last wednesday husband demanded  to make  malvani chicken sukka along with bajari bhakari . I already had malvani masala sent by  my mom so prepared this spicy & jhanjhanit chicken sukka  along with bajari bhakari

A creamy chicken recipe with delicious spices and Malwani flavours. This recipe is a bit  dry & sukka & doesnt has much gravy (rassa) .
''Malvani Cuisnine originates from the Western Coast of India. Its a coconut based hot and spicy chicken curry that is served with rice based main course along with sol kadhi as appetizer


close look


500 gm (1/2 kg) boneless chicken ( I had used drumsticks)

1 grated dry coconut

1 tsp cumin seeds

2 red chillies

1/2 cup coriander leaves

4 onions, chopped

1/2 tsp turmeric powder

1 tbsp roasted coriander seeds

2 green chillies

3 garlic pods

2 tbsp each of ginger and garlic pastes

2 tbsp malwani masala

2 tbsp oil

Salt to taste
Malvani masala 3 tbsp- For the Malwani Masala recipe pls click here :


For Green Masala:

Coriander Leaves – 1 bunch

Mint Leaves – 1/2 bunch

Green Chillies – 6 no.


1.For the green masala, make a smooth paste of all the ingredients.

2.Clean the chicken but leave the skin on. Then cut the chicken into 10-12 pieces. Make slashes/cuts on the chicken pieces. To the chicken pieces, add the green masala, ginger garlic paste, salt to taste and 2 Tbspoon of malvani masala. Keep aside for about an hour.

3.In a pan roast the grated coconut and whole red chillies.

4.Grind this roasted mixture with the garlic pods, cumin seeds, roasted coriander seeds and water.

5.Now add Malwani masala and a little more water. Grind it again into a coarse masala paste.

6.Heat the oil in a pan, add ginger and garlic paste, chopped onions and cook for a while.  When the onions turn translucent, add turmeric and cook for a few minutes.

7.Add the chicken to the pan, mix it well and then add the masala paste.add very little water only if required

8 .Cook closed for 10-15 mins or till the chicken is done and well coated in the masala & chicken becomes a bit dry ( sukka ) .keep checking in between or else chicken will get burnt

9.Serve hot with bajari bhakri / kombdi wade

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