Varadi Chicken

Varadi Chicken

Varadi Chicken

Varhadi region chicken curry — chicken prepared in the Varha style: a masala base of dry-roasted peanuts, sesame seeds, dried coconut, dried red chilli, coriander, and the distinctive inclusion of nagkesar (cobra saffron) and dagad phool (stone flower), ground into a paste with fried onion and ginger-garlic, cooked in oil until the fat separates, then the chicken added and pressure-cooked until the meat is completely tender and the thick, nutty, dark-coloured gravy clings thickly. Less fiery than Saoji but more complex in its spice layering; the sesame and peanut base gives the Varhadi curry its characteristic grainy, thick body. Made for Sunday meals and special occasions in the Amravati-Yavatmal belt; the addition of nagkesar distinguishes it from all other Maharashtra chicken curries.

Cuisines

Vidarbha Maharashtrian

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 40 min Total: 55 min 2-3 servings

Ingredients

500 grams chicken, cut into pieces
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 bay leaves
2 cloves
1 cinnamon stick
2 green cardamoms
2 cups onions, finely chopped
1 tablespoon ginger-garlic paste
2 teaspoons red chili powder
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon garam masala
1 cup tomatoes, chopped
1 cup water
— salt to taste
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Heat oil in a pan over medium heat.
  2. 2 Add mustard seeds and let them splutter.
  3. 3 Add cumin seeds, bay leaves, cloves, cinnamon stick, and cardamoms. Sauté for a few seconds.
  4. 4 Add the chopped onions and sauté until they turn golden brown.
  5. 5 Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
  6. 6 Add red chili powder, turmeric powder, coriander powder, and garam masala. Mix well.
  7. 7 Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
  8. 8 Add the chicken pieces and sauté for 5-7 minutes until they are well coated with the spices.
  9. 9 Pour in the water and add salt to taste. Stir well.
  10. 10 Cover and cook on low heat for 20-25 minutes or until the chicken is cooked through and tender.
  11. 11 Garnish with fresh coriander leaves before serving.

Tips

For a richer flavor, marinate the chicken with a little yogurt and spices for 30 minutes before cooking.