Authentic Malvani Chicken & Vade

Malvani Chicken and Vade is a perfect recipe for all the spice lovers! It is a hot, delectable chicken recipe that will leave your taste buds tingling for more! Malvani Chicken is cooked in a rich coconut gravy along with a spicy malvani masala resulting in a stimulating chicken curry made in authentic malvani style.

Authentic Malvani Chicken & Vade

Authentic Malvani Chicken & Vade

Recipe by Ushakal GroupCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • Ingredients for Malvani Chicken

  • Chicken – 1 Kg – (It is very important that you use native breed rather than broiler chickens)

  • Coconut – 1

  • Desiccated coconut grated/powdered – 1 small bowl

  • Medium size onions – 6

  • Coconut oil – half bowl (about 10-12 tablespoons)

  • Malavani garam masala – 3 to 4 tablespoon

  • Turmeric powder – 1 tablespoon

  • Coriander seeds – 6 teaspoon

  • Fennel seeds – 2 teaspoon

  • Black pepper seeds – half teaspoon

  • Clove – half teaspoon

  • Mace (javitri) – half teaspoon

  • Poppy seeds – 2 teaspoon

  • Cinnamon – 1 inch

  • Star aniseed – 1

  • Nutmeg – pinch

  • Green cardamom – 4

  • Large black cardamom – 2

  • Ginger – 2 inches

  • Salt to taste

  • Ingredients (for Vade)

  • 1 cup rice flour

  • Quarter of a cut gram flour (besan)

  • Half a cup urad dal

  • 1 teaspoon coriander seeds

  • 3 teaspoon fenugreek seeds (methi seeds)

  • Half teaspoon turmeric powder

  • Half teaspoon cumin powder

  • Cooking oil and salt


  • Preparation for Malvani Chicken:
  • Grate the coconut finely.
  • Dice chicken in medium size (~1 inch) pieces, wash thoroughly and drain water completely.
  • Grind half teaspoon salt, turmeric, chopped ginger and about 2-3 tablespoon of freshly grated coconut to make fine mixture. Don’t add too much water. Marinate chicken pieces with this mixture.
  • Finely chop 3 onions vertically (for gravy) and remaining 3 onions in small cubicle pieces (for frying).
  • Steps for Malvani Chicken:
  • Shallow fry desiccated coconut along with all the whole spicy ingredients (not the powdered once) in 2-3 tablespoon of oil.
  • In another pan shallow fry vertically diced onion along with freshly grated coconut using 2-3 tablespoons of oil. Make sure fried onion is reddish brown.
  • In a big saucepan, add remaining oil and deep fry cubically cut onion.
  • Uniformly coat chicken pieces using malavani garam masala and half of the mixture of desiccate coconut and spices.
  • Stir this chicken in fried onions in the saucepan. Fry it thoroughly.
  • Add 5-6 bowls (500 ml) of hot water and cover the pan with firm lid.
  • Let this mixture cook for 15-20 minutes, with occasional stir.
  • Once chicken is cooked add ground mixture of fresh coconut and remaining desiccated coconut-spice mix. Add salt and let it all cook for another 5-10 minutes.
  • If you like thinner gravy, add hot water accordingly. You can also add coconut milk instead of water.
  • Add salt as per taste.
  • Garnish with finely chopped coriander before you serve.
  • Instructions (for Vade)
  • Thoroughly wash urad daal and soak it in water overnight.
  • Strain out excess of water and coarsely grind soaked daal in a mixer.
  • Grind coriander and fenugreek seeds to make fine powder
  • Take a broad tray for mixing. Add rice flour, turmeric, coriander and fenugreek powder.
  • Add salt, cumin powder. Mix the ingredients. Then add 3 tablespoon of hot oil.
  • Once the oil is cooled, mix all the ingredients properly. Add ground urad daal and make dough. You can add some water to role it in a ball, but it should be firm (like chapatti dough) and not flowy. Keep it for 15-20 mins.
  • Make small lime size balls from the dough.
  • Apply some oil on your palms. Then flatten each ball by pressing it on a banana leaf or thick polythene bag (like a milk pouch). Give it a shape of a ‘puri’, and thickness of about 3-4mm.
  • Heat oil in a deep frying pan for frying. Deep fry vadas until they get almond colour on one side and bulge out. Cool them on a tissue paper to remove excess of oil from Vade.


  • Tips for Malvani Chicken:
    Prefer native breeds of chicken, broiler is not going to yield excellent results.
    Do not use lime/lemon/curd to marinate chicken.
    Do not use tomatoes
    Only use hot boiling water whenever required in the recipe.
    Tips for Malvani Vade:
    Prefer native breeds of chicken, broiler is not going to yield excellent results.
    Do not use lime/lemon/curd to marinate chicken.
    Do not use tomatoes
    Only use hot boiling water whenever required in the recipe

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