Ingredients
Units Scale
- Hirva (Green) Vaatan:
- 1 handful fresh cilantro
- 4 jalapeño chili peppers
- 2” piece peeled fresh ginger
- 15 cloves peeled garlic
- water as required
- ***
- The Hirshon Malvani Masala:
- 2 tsp. oil
- 4 Tbsp. coriander seeds
- 2 Tbsp. poppy seeds
- 1 Tbsp. dagad phool
- 1 tsp. Sichuan peppercorns
- 1 Tbsp. fennel seeds
- 1 Tbsp. caraway seeds
- 1 tsp. mustard seeds
- 3 green cardamom, seeds removed from husks
- 2 bay leaves
- 1 tsp. mace
- 1 Tbsp. black peppercorns
- 2 small star anise
- 1/2 Tbsp. cumin seeds
- 5 cloves
- 15 whole dry kashmiri red chillies, broken into pieces
- 8 dry red chillies (pandi), broken into pieces
- 1 tsp. turmeric powder
- 1/2 tsp. freshly-grated nutmeg
- 1/2 tsp. sesame seeds
- 1” Ceylon Cinnamon (TFD change, original was cinnamon)
- 1 black cardamom, removed from husk
- 1/4 cup desiccated unsweetened coconut
- Pinch of asafœtida
- ***
- Chicken Marination:
- 4 1/2 lb. chicken, cut into pieces, legs left whole
- Kosher salt to taste
- 1/4 tsp. turmeric
- 3 Tbsp. Malvani masala
- 1 batch Hirva Vaatan
- 1 Tbsp. lemon juice
- ***
- For the onion coconut paste (wet vataan):
- 2 Tbsp. ghee
- 2 large onions, sliced
- 1 1/2 cups grated fresh coconut
- 9 large peeled garlic cloves
- 1 Tbsp. coriander seeds
- 1 tsp. black peppercorns
- 3 cloves
- 1/2” Ceylon cinnamon
- 2” peeled ginger
- 1 Tbsp. ghee
- water as required
- ***
- For the curry sauce:
- 3 Tbsp. ghee
- 1 large onion, chopped
- 3 bay leaves
- Kosher Salt to taste
- 1 1/2 Tbsp. ginger garlic paste
- 4 1/2 Tbsp. Malvani masala
- 1/2 tsp. turmeric powder
- 3 cups low-salt chicken broth (TFD optional change, original was water)
- ***
- Garnish:
- Handful of cilantro leaves
Instructions
- Make the hirva vaatan: Combine all in a blender or food processor abd grind into a fine paste, making sure you add very little water. Your green vaatan is ready.
- Make the Malvani masala: Heat the oil in a broad non-stick pan, add all the ingredients, except the powdered spices and sauté on a slow flame for 4 minutes.
- Switch off the flame, add the powders and mix well. Transfer to a big plate and let it cool completely. Once cooled, blend in a mixer till smooth. Store in an air-tight container. Use as required.
- Marinate the chicken: Add the chicken into a large bowl, with the marination ingredients and and set aside for two hours in the fridge.
- Make the wet vataan: To make the wet vaatan: set a wok or large pan over high flame & add ghee, once the ghee gets hot, add the onions & cook them over high heat briefly & then add coriander seeds, black peppercorns, cloves & cinnamon, stir & cook until the onions turn translucent.
- Once the onions turn translucent, add garlic, ginger & coconut, stir well & cook until the coconut turns slightly golden brown, then transfer the mixture into a bowl and cool down completely.
- Then, transfer into a blender and grind into a fine paste using very little water – your wet vaatan is then ready.
- Cook the curry: Add ghee to the wet vataan pan and heat it over medium heat. When the ghee is hot, add bay leaves and chopped onions and sauté for 2-3 minutes until the onions turn golden brown.
- Toss in the marinated chicken and fry for 5 minutes until it is brown on all sides and no longer raw.
- Add garlic-ginger paste, salt, turmeric and Malvani masala to the chicken and stir everything well. Then stir the onion-coconut paste into the chicken. Cook for 5-6 minutes.
- Now add 3 cups of chicken stock to the chicken, cover and cook the chicken stirring intermittently. Check the seasoning, add salt if required. Cook for 18-20 minutes or until the chicken is cooked through and you see the oil floating on top.
- Sprinkle fresh cilantro leaves on and take it off the heat. Serve hot with rice, roti or kombdi vade.
