New Update
/sanjeev-kapoor/media/media_files/SXiL6B3bEKwbXqrwA9W7.jpg)
Varhadi Chicken
Main ingredients | Chicken on the bone, Red chilli powder, Ginger-garlic paste, Cloves, Green cardamoms, Mace, Cinnamon, Dagad phool, Onions, Dried coconut, Kala masala |
Cuisine | Maharashtrian |
Course | Main course chicken |
Prep time | 10-15 minutes |
Cook time | 30-35 minutes |
Serve | 4 |
Taste | Spicy |
Level of cooking | Moderate |
Others | Non veg |
Ingredients
- 750 grams chicken, cut into 2 inch pieces on the bone
- Salt to taste
- 2 teaspoons red chilli powder
- ¾ teaspoon turmeric powder
- 1 tablespoon ginger-garlic paste
- ½ lemon
- 4-5 tablespoons oil
- 4-5 cloves
- 2-3 green cardamoms
- ¼ mace blade (javitri)
- 1 inch cinnamon stick
- 1 black cardamom
- A small piece of stone flower (dagad phool)
- 4-5 green chillies
- 1 inch ginger, roughly chopped
- 10-12 garlic cloves
- 2 bay leaves
- 2 large onions, sliced
- ½ cup grated dried coconut
- ¼ cup chopped fresh coriander leaves
- 2 medium onions, chopped
- 1 tablespoon kala masala
- 2 tablespoons chopped fresh coriander leaves
- To serve
- Steamed rice
- Green chillies
- Onion wedges
- Lemon wedges
Method
- Take chicken in a large bowl, add salt, 1 tsp red chilli powder, ¼ tsp turmeric powder, ginger-garlic paste and squeeze the juice of lemon and mix well. Set aside to marinate for 10-15 minutes.
- Meanwhile, heat 2 tbsps oil in a kadai.
- Add cloves, green cardamoms, mace blade, cinnamon stick, black cardamom and stone flower. Break the green chillies and add into the kadai. Add ginger and garlic cloves and sauté for 1 minute. Add bay leaves, onions and salt and sauté till golden brown.
- Add dried coconut and mix well. Switch the heat off and allow to cool slightly.
- Put this mixture into a mixer jar. Add ¼ cup water and grind well. Add coriander leaves and grind again to a smooth paste.
- Heat remaining oil in another kadai. Add chopped onion and mix well. Add salt and sauté till onions turn golden brown.
- Add remaining red chilli powder, remaining turmeric powder and kala masala and sauté for 1 minute.
- Add chicken, mix well and sauté on high heat for 3-4 minutes. Add 1 cup water, mix well and cook till it comes to a boil.
- Add ground paste and mix well. Add 1 cup water and mix. Cover and cook for 12-15 minutes or till the chicken is cooked completely.
- Add coriander leaves and mix.
- Transfer into a serving bowl and serve hot with steamed rice.
Advertisment