Gavran chicken is traditionally served in Malvani houses with Malvani Chicken Rassa, Chicken Sukkha, Rice Bhakri or Chapati, Rice, and Koshimbir (Salad). If there is only one chicken Rassa or Chicken Sukha, the meal appears incomplete. Sukha and Rassa are complementary to each other. Overall, the Malvani Chicken Sukha is spicier than the Malvani Malvani Chicken Rassa. Malvani Sukha Chicken has a very thick sauce, thus whether it is eaten with Rice Bhakri or Rice, we should use very little gravy. Malvani Chicken Rassa is best drunk as a soup. In the Malvan area, Malvani Chicken Sukha is more often known as Sukya Chicken.
Malvani Chicken Recipes are an essential component of the Malvani cuisine tradition. Previously, Gavran chickens were raised by many families and used for chicken when guests arrived or whenever we wished to eat. Each village now has a chicken shop, and very few people keep the Gavraan Chickens. People now prefer to eat Broiler chicken. However, the taste and enjoyment of Gavran chicken meat are not derived from the Broiler Chicken. But when I feel like eating a Chicken, I exclusively eat Gavran Chicken.
Here are some suggestions that may be of relevance to you:-
- Malvani Chicken Rasso: Sizzling kick on Sundays
- Malvani Bhajlela Vataap – A Sunday Special Malvani Base Gravy
- Malvani Hirvya Vataap – Base Gravy for Your Malvani Fish Curry & Veg Curry
- Malvani Mutton Chaap Masala
- Malvani Crispy Prawns Fry
- Fresh from Sea to Plate – Malvani Surmai/Iswan Curry
The secret to the juicy and spicy flavors is to marinate them and allow them to settle for a longer period after cooking. The longer it rests, the more juicy the Malvani Chicken Sukha becomes. I love to keep the marination basic, with just Red chili powder, Malvani Bhajka Masala, Turmeric, and salt to taste. When we finish cooking and let the chicken rest for a long period, the gravy absorbs into the chicken and makes it very moist. If I want to have it for lunch, I prefer to prepare it in the morning around 10 a.m. so that the chicken may rest for the following 2-3 hours. The same goes for Malvani Chicken Rassa, however the Chicken is not as juicy as it is in Malvani Sukha Chicken.
In Malvani Cuisine, Malvani Chicken or Malvani Mutton curries are prepared in Malvani Bhajlela Vataap while Malvani Fish curries are prepared in Malvani Hirvya Vataap. In every curry recipe, I aim to utilize as many whole spices as possible. For example, Malvani Bhajlela Vataap contains a few whole spices; when cooking chicken or mutton, we also utilize spices in the oil. The taste of the whole spices after they have been freshly ground, as well as the taste of the whole spices simmering in oil, elevates this chicken meal to a new level. The taste of stored ground spices declines over time; we can solve this problem by incorporating more whole spices into our meals.
Malvani Chicken Sukha pairs well with Rice Bhakri, Chapati, Amboli, Ghavne, or Rice. Remember to squeeze some lemon over it.
Malvani Sukha Chicken – Spicy juices crawling on your tounge
Malvani Chicken Sukha Ingredients
Main Ingredient
Marinating Ingredients
Cooking Ingredients
Malvani Chicken Sukha Instructions
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Wash the chicken thoroughly with running water.
Wash it three or four times till there is clean water. -
Cut the chicken into small pieces
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Marination
Add 2 Tablespoons of Red Chilli Powder
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Add 2 Tablespoon of Malvani Bhajka Masala
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Add 1/4 tsp Turmeric Powder
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Add Salt to your taste
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Mix thoroughly and let it rest for an hour.
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Preparation of Malvani Gavran Sukya Chicken
Preheat the earthen pot over medium heat, then add some oil.
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Once the oil is hot, add the whole spices & sauté it well
Bay Leaf, Cloves, Black Pepper, Black cardamom, cinnamon, star anise, Green Cardamom -
Add the finely chopped ginger and garlic, mixing thoroughly until the aroma is released.
Once the Ginger-Garlic aroma is released you can add 2 big finely chopped onions and sauté till it turned to be pink. (I have not used the onions in this recipe) -
Add the Malvani Bhajka Masala and stir for 30 seconds.
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Add the Gavran Chicken
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Add salt to your taste & and mix thoroughly for a couple of minutes.
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Cover the pot with the lid and allow the chicken cook for 5 minutes.
Pour little water over the lid & when the water starts vaporizing you can remove it. -
During the cooking process, the chicken will release water. Allow the chicken to cook in this water just.
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Add a little water to the chicken and cook for a couple of more minutes.
we will be making Chicken Sukha, so water quantity should be very less. -
Include Malvani Bhajkya Vataap.
After adding the Malvani Bhajkya Vataap, immediately reduce the heat to low. -
Add the Malvani Bhajka Masala only if needed at this point.
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Allow it to cook the chicken for the following 8-10 minutes on low heat.
Cook the chicken until it reaches the appropriate consistency, then turn off the flame. -
Malvani Gavran Chicken Sukkha is ready to serve.
