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
Taste : Spicy
Ingredients for Malvani Chicken Sagoti Recipe
o Chicken on the bone cut into 1
inch pieces 750 grams
o Lemon juice 1 tablespoon
o Salt to taste
o Fresh coriander chopped ½ cup +
to
o Green chillies chopped 2
o Garlic cloves 8
o Ginger 1 inch piece
o Oil 5 tablespoons
o Cinnamon stick 1 inch
o Stone flower pieces (dagadphool)
2
o Star anise 1
o Black peppercorns 5-6
o Cloves 2-3
o Fennel seeds (saunf) 1 teaspoon
o Coriander seeds 1 teaspoon
o White sesame seeds 1 teaspoon
o Poppy seeds (khuskhus/posto) 1
teaspoon
o Caraway seeds (shahi jeera) 1
teaspoon
o Fresh coconut scraped 1/2 cup
o Ginger-garlic paste 1 tablespoon
o Onions finely chopped 2 medium
o Red chilli powder 1 teaspoon
o Garam masala powder 1 teaspoon
o Coriander-cumin powder 1 teaspoon
o Salt to taste
o 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
