The husband went shopping this morning and came back with loads of beer, flavoured beer mind you. Spicy Fennel, Cinnamon, Crusty coriander, fresh cardamom flavoured pints were neatly placed to chill in the fridge.
While we got ready for a beer laden weekend, I was wondering what yumminess would actually go with all that chilled beer. I decided to break away from the tandoori chicken and beer holy grail and cooked up some fiery Malvani Chicken fry instead.
This recipe is really really quick and very simple. This is the authentic chicken fry version.
If you fancy a Malvani curry instead, to devour with fresh steamed rice you could try our Malvani Chicken Curry recipe here: Authentic Malwani Chicken.
Ingredients for the Malvani Masala
- 12-14 red chillies
- 2 tsp. whole coriander seeds
- 4-5 cloves
- 1/2 tsp. peppercorns
- 1/2 tsp. cumin seeds
- 1/2 tsp. shahi jeera seeds
- 4-5 green cardamoms
- 2-3 black cardamoms
- 1tbsp poppy seeds(khus khus)
- 1/2 cup dry coconut, grated
Ingredients for the Marinade
- 6 Chicken Legs
- 3 tbsp Malvani Masala
- 2 tsp ginger garlic paste
- 3 green chillies
- Some fresh coriander
- 1 tbsp Lime juice
- Salt to taste
- 2 tbsp extra virgin olive oil
- Oil for the final frying
The Making of the Masala
- In a pan dry roast all the ingredients.
- Remember these ingredients need to be roasted without oil.
- The no-oil roasting brings that smoky zing to the masalas.
- Carefully roast these, till a nutty and smoky aroma fills your kitchen. Be careful not to burn them though. Better still, roast till the grated dry coconut changes to a beautiful brown.
- Once these ingredients are roasted set them aside to cool.
- Once they come to room temperature, grind them to a fine powder.
- Do not add any water.
- What we are looking for, is a fine masala and not a watery paste.
- This could also be stored in an air tight jar for your next Malwani cook up as well!
- Wash the chicken legs and drain all the water from them.
- Place them in a nice wide dish.
- Make two slashes along the chicken thighs, so the marinade seeps right in.
- Season the legs with some salt and set aside.
- Alongside grind the green chillies, the ginger garlic paste and the coriander together.
- Rub this paste along with the Malwani masala and the lime juice generously on the legs. Ensure that the legs are well coated with the marinade.
- Add some olive oil and toss the legs once again.
- Refrigerate the marinated legs for around 2-3 hours or overnight if you have the time. If you’re in a hurry, a quick marination of around 30 minutes works well too.
- In a wide non-stick pan, add some oil for the shallow frying process.
- Once the oil is hot enough, place the legs in it.
- Let the chicken cook through.
- Don’t overcook the chicken, else it will get rubbery.
- Once the chicken is done, you could add some smoky flavour, by holding the leg on the open flame for a few seconds. Don’t burn it though.
Serve the chicken legs immediately with some fist pounded onions and green chillies and yes, don’t forget the beer!