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.
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Recipe
Ingredients
|
500 grams | Chicken , cut into pieces |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
2 | Bay Leaf |
|
2 | Clove |
|
1 | Cinnamon stick |
|
2 | Cardamom , green |
|
2 cups | Onion , 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 | Tomato , chopped |
|
1 cup | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add cumin seeds, bay leaves, cloves, cinnamon stick, and cardamoms. Sauté for a few seconds.
- 4 Add the chopped onions and sauté until they turn golden brown.
- 5 Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- 6 Add red chili powder, turmeric powder, coriander powder, and garam masala. Mix well.
- 7 Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- 8 Add the chicken pieces and sauté for 5-7 minutes until they are well coated with the spices.
- 9 Pour in the water and add salt to taste. Stir well.
- 10 Cover and cook on low heat for 20-25 minutes or until the chicken is cooked through and tender.
- 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.