Скачать или смотреть Get Ready for a FLAVOUR EXPLOSION! Malvani Chicken & Tawa Kolambi in 30 Minutes

Are you looking for the perfect Gatari Thali to celebrate the last non-veg feast before Shravan? This video has exactly what you need! From spicy Tavya Varchi Kolambi (prawns sautéed on a hot tawa) to an authentic Malvani Chicken Curry,here are two beautifully rustic, coastal recipes straight from the heart of Maharashtrian kitchens.

Whether you're planning a grand thali or a weekend indulgence, these flavour-packed non-vegetarian recipes will make your table unforgettable. Watch the full video for step-by-step instructions, cooking tips, and grandma-style hacks to get the perfect masala blend.

What You’ll Learn in This Video:
• How to make Tavya Varchi Kolambi (Prawns Tawa Masala)
• How to prepare Authentic Malvani Chicken Curry from scratch
• Homemade Malvani Masala process
• How to prepare a festive Maharashtrian non-veg thali
• Cooking tips for perfect prawns and masala roasting techniques

Tawa Prawns (Tawa-varchi Kolambi) -

Oil – 1 cup
Ginger (chopped) – 1 inch
Garlic (chopped) – 6 cloves
Onions (finely chopped) – 3
Green Chillies (chopped) – 5-6
Turmeric Powder – 3-4 tsp
Red Chilli Powder – 1 tbsp
Garam Masala or Kanda Lasoon/Malvani Masala – 1 tbsp
Water – 1 cup
Prawns (shelled, deveined, cleaned) – 1 kg
Kokum – 6-7 petals (or Lime Juice)\
Salt – to taste
Coriander Leaves (finely chopped) – 1 cup

Method:
• Heat oil and sauté ginger, garlic briefly.
• Add onions and cook till soft and translucent.
• Mix in green chillies, turmeric, red chilli powder, and garam masala.
• Add 1 cup water and let the masala cook.
• Add prawns and toss quickly on high heat.
• Add kokum, salt, coriander and cook for 5 minutes.
• Once prawns curl and turn opaque, turn off flame.

Malvani Chicken

Ingredients -

Masala Preparation:
Onions – 3 (sliced)
Oil – 2 tbsp
Dry Coconut (grated) – ¼ piece
Fresh Coconut (grated) – ½
Whole Spices:
Coriander Seeds – 1 tbsp
Cinnamon – 1 inch
Black Cardamoms – 2
Green Cardamoms – 5
Cloves – 10
Nutmeg – small piece
Bay Leaves – 3
Mace – 1
Star Anise – 2
Shah Jeera – 1 tbsp
Cumin Seeds – 1 tbsp
Tirphala (Sichuan Pepper) – 15 (optional)
Stone Flower – 1 tbsp
Naag Kesar – 1 tsp (optional)
Fennel Seeds – 1 tbsp
Sesame Seeds – 1 tbsp
Poppy Seeds – 1 tsp (optional)
Grind everything to a fine paste using 1½ cups water.

Gravy Base:
Oil – ¾ cup
Onions (finely chopped) – 2
Ginger Paste – 1 heaped tbsp
Garlic Paste – 1 heaped tbsp
Tomatoes (chopped) – 2
Malvani Masala – 4 tbsp
Chicken – 1 kg
Water – 1 litre
Salt – to taste

Method:
• Brown sliced onions in kadhai (dry roast first, then add oil).
• Roast dry + fresh coconut separately till golden.
• Roast spices gently till fragrant, mix with coconut and onion.
• Grind into smooth paste using little water.
• In a new kadhai, heat oil, sauté chopped onions till soft.
• Add ginger-garlic paste and cook for a minute.
• Add tomatoes, cook till soft (add ½ cup water to fasten).
• Mix in 4 tbsp store-bought Malvani Masala and sauté till oil separates.
• Add chicken and fry on high heat for 3-4 minutes.
• Mix in half the ground masala, add 1 litre water, salt, and simmer covered for 15–20 minutes.


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Malvani Chicken, Prawn Curry, Gatari Recipes, Indian Thali, Maharashtrian Food
How to make Tavya Varchi Kolambi at home
Authentic Malvani Chicken Curry recipe
Traditional Gatari non-veg thali recipes
Smita Deo Maharashtrian recipes
Homemade Malvani masala for chicken