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.
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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.
Wash the chicken thoroughly with running water.
Cut the chicken into small pieces
Add 2 Tablespoons of Red Chilli Powder
Add 2 Tablespoon of Malvani Bhajka Masala
Add 1/4 tsp Turmeric Powder
Add Salt to your taste
Mix thoroughly and let it rest for an hour.
Preheat the earthen pot over medium heat, then add some oil.
Once the oil is hot, add the whole spices & sauté it well
Add the finely chopped ginger and garlic, mixing thoroughly until the aroma is released.
Add the Malvani Bhajka Masala and stir for 30 seconds.
Add the Gavran Chicken
Add salt to your taste & and mix thoroughly for a couple of minutes.
Cover the pot with the lid and allow the chicken cook for 5 minutes.
During the cooking process, the chicken will release water. Allow the chicken to cook in this water just.
Add a little water to the chicken and cook for a couple of more minutes.
Include Malvani Bhajkya Vataap.
Add the Malvani Bhajka Masala only if needed at this point.
Allow it to cook the chicken for the following 8-10 minutes on low heat.
Malvani Gavran Chicken Sukkha is ready to serve.
My name is Kunal Bandekar and I welcome you to my FOOD Journey. I belongs to Malvan (Sindhudurga) well known small but sweet town in West coast of Maharshtra, India.
My love towards our Local, Traditional - Malvani, Kokani Food gave this idea to spread the Kokani, Malvani food to the whole World with the help of this Food Blog.
