Authentic Malvani Chicken Sagoti Recipe for 2 People | Made with Masoi Special Malvani Masala

Masoi Foods

Malvani Chicken Sagoti is an authentic Maharashtrian recipe known for its rich coconut-based gravy, deep roasted flavors, and signature layer of red oil (tari). This easy homemade Chicken Sagoti for 2 people uses Masoi Special Malvani Masala and Masoi Special Garam Masala to create a traditional coastal-style chicken curry that pairs perfectly with bhakri, kombdi vade, or steamed rice.

Quick Info

  • Serves: 2
  • Prep Time: 20 minutes (+ 1 hour marination)
  • Cook Time: 55 minutes
  • Total Time: 2 hours 15 minutes
  • Difficulty: Intermediate
  • Cuisine: Malvani, Maharashtrian

Ingredients

Main Ingredients

For Marination

  • Chicken, bone-in – 350 g
  • Turmeric powder – 1 tsp (5 g)
  • Salt – ½ tsp (3 g)

For Coconut-Onion Paste (Watan)

  • Onion, sliced – 3 medium (300 g)
  • Fresh grated coconut – 70 g
  • Dry coconut, grated – 70 g
  • Oil – 1 tbsp (15 ml)

For Curry Base

  • Oil – 2 tbsp (30 ml)
  • Large onion, finely chopped – 1 (150 g)
  • Curry leaves – 6 leaves
  • Ginger-garlic-green chilli paste – 1.5 tsp (8 g)
  • Masoi Special Garam Masala – ½ tsp (2 g)
  • Masoi Special Malvani Masala – 1.5 tbsp (12 g)
  • Salt – 1 tsp (6 g)
  • Water – 480 ml (2 cups), plus extra hot water if required
  • Fresh coriander leaves, chopped – 10 g

Masoi Spices Used

Step-by-Step Method

Step 1: Marinate the Chicken

Place 350 g chicken in a mixing bowl.

Add:

  • 1 tsp turmeric powder
  • ½ tsp salt

Mix thoroughly until all pieces are evenly coated.

Marinate for 1 hour.

Time: 5 minutes active + 1 hour resting
Flame: Not applicable
Visual Cue: Chicken develops an even yellow coating.
Stirring: Mix once thoroughly.

Step 2: Prepare the Coconut-Onion Paste (Watan)

Heat 1 tbsp oil in a heavy-bottom pan over medium flame.

Add 3 sliced onions (300 g).

Cook for 12–15 minutes until pinkish-brown.

Add 70 g fresh grated coconut.

Cook for 5–6 minutes until the moisture evaporates.

Transfer the mixture to a plate and allow it to cool completely.

In the same pan, roast 70 g dry coconut for 4–5 minutes until golden brown.

Cool completely.

Grind the roasted onions, fresh coconut, and dry coconut into a thick, slightly coarse paste. Do not grind into a smooth paste.

Time: 25 minutes
Flame: Medium
Visual Cue: Onions become pinkish-brown and coconut develops a nutty aroma.
Stirring: Stir every 1 minute to avoid burning.

Step 3: Prepare the Curry Base

Heat 2 tbsp oil in a heavy-bottom pot over medium flame.

Add:

  • 1 large finely chopped onion
  • 6 curry leaves

Cook for 10–12 minutes until golden brown.

Add 1.5 tsp ginger-garlic-green chilli paste.

Cook for 8–10 minutes until the raw aroma disappears.

Add ½ tsp Masoi Special Garam Masala.

Mix well and cook for 30 seconds.

Time: 20–22 minutes
Flame: Medium
Visual Cue: Onion turns deep golden brown and oil begins appearing around the edges.
Stirring: Stir every 1–2 minutes.

Step 4: Cook the Chicken

Add the marinated chicken.

Mix thoroughly so the chicken is coated with the onion mixture.

Cook for 10–15 minutes.

Stir occasionally.

Once the chicken changes color and releases moisture, add 1.5 tbsp Masoi Special Malvani Masala.

Mix thoroughly.

Cook for another 8–10 minutes.

Time: 20–25 minutes
Flame: Medium
Visual Cue: Chicken turns opaque and masala coats every piece evenly.
Stirring: Every 2 minutes.

Step 5: Slow Cook the Sagoti

Add 480 ml water.

Mix thoroughly.

Cover the pot with a lid or plate.

Pour water over the lid.

Cook for 20 minutes.

Time: 20 minutes
Flame: Low
Visual Cue: Gentle simmering with small bubbles visible around the edges.
Stirring: Not required.

Step 6: Add Coconut-Onion Paste

Add 2.5 tbsp prepared coconut-onion paste.

Mix thoroughly until incorporated.

Cover again.

Pour water on the lid.

Cook for another 10 minutes.

If required, add hot water gradually to achieve desired gravy consistency.

Time: 10 minutes
Flame: Low
Visual Cue: Gravy becomes thicker, richer, and develops a grainy Sagoti texture.
Stirring: Once after adding the paste.

Step 7: Finish and Garnish

Add 1 tsp salt.

Mix thoroughly.

Cook uncovered for 5 minutes on very low flame until the oil separates.

Turn off the heat.

Garnish with chopped coriander.

Time: 5 minutes
Flame: Very Low
Visual Cue: Distinct red oil layer (tari) appears on top of the gravy.
Stirring: Once before serving.

Masoi Tip

  • For deeper flavour and enhanced aroma release, roast Masoi Special Malvani Masala in oil for 30 seconds before cooking the chicken.
  • Store leftover coconut-onion paste in an airtight container in the refrigerator for up to 10 days or freeze for longer storage.
  • For authentic Chicken Sagoti, use freshly prepared coconut-onion paste and allow the curry to simmer slowly for maximum flavour depth.
  • Skip additional whole garam masalas while making the watan. Masoi Special Garam Masala already contains a balanced blend of spices that enhances aroma without overpowering the dish.
  • Always add hot water when adjusting gravy consistency to maintain even cooking and texture balance.
  • This curry pairs best with Vade (Puri), Rice Bhakri, Jowar Bhakri, Bajra Bhakri, or steamed rice.

Frequently Asked Questions

Can I make Malvani Chicken without fresh coconut?

Yes. You can skip fresh coconut and use only dry coconut while preparing the coconut-onion paste. Follow the same roasting and grinding process to maintain flavour and texture.

How do I get the perfect oil layer (Tari) on top?

The natural oils from coconut help create the signature tari. Once the chicken is cooked, simmer the curry uncovered on very low flame for 5 minutes. The oil will gradually separate and rise to the surface.

My Sagoti gravy is too watery. How can I thicken it?

Avoid using cornstarch. Add extra coconut-onion paste or simmer the curry uncovered on low heat until excess moisture evaporates.

Is marinating the chicken necessary?

Yes. Marinating helps tenderize the chicken and allows seasoning to penetrate the meat, preventing the curry from tasting bland against the rich gravy.

How do I achieve the traditional thick, grainy Sagoti texture?

Do not grind the roasted coconut-onion mixture into a smooth paste. Keep it slightly coarse to achieve the authentic rustic texture associated with Malvani Sagoti.

Can I make Malvani Chicken Sagoti in a pressure cooker?

Yes.

  1. Heat 2 tbsp oil in the pressure cooker.
  2. Add curry leaves and 1 finely chopped onion. Cook until golden brown.
  3. Add coconut-onion paste and sauté for 2–3 minutes.
  4. Add Masoi Special Malvani Masala and turmeric. Cook for 30 seconds.
  5. Add chicken and salt. Sear for 2–3 minutes.
  6. Add 150–200 ml warm water.
  7. Close the lid and cook for 2 whistles on medium heat.
  8. Allow pressure to release naturally.
  9. Simmer uncovered for 2 minutes to develop the tari.
  10. Garnish with coriander and serve.

Cook with These Masoi Spices

Back to blog

Leave a comment