Varhadi Chicken

Varhadi Chicken is a popular chicken recipe from the Vidharba region of Maharashtra and is known for its spicy taste. The medley of ingredients make it flavourful too. Pair it with rice for a comforting meal.

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Varhadi Chicken 2

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



  • 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


  1. 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.
  2. Meanwhile, heat 2 tbsps oil in a kadai.
  3. 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.
  4. Add dried coconut and mix well. Switch the heat off and allow to cool slightly.
  5. Put this mixture into a mixer jar. Add ¼ cup water and grind well. Add coriander leaves and grind again to a smooth paste.
  6. Heat remaining oil in another kadai. Add chopped onion and mix well. Add salt and sauté till onions turn golden brown.
  7. Add remaining red chilli powder, remaining turmeric powder and kala masala and sauté for 1 minute.
  8. 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.
  9. 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.
  10. Add coriander leaves and mix.
  11. Transfer into a serving bowl and serve hot with steamed rice.