Varhadi Chicken Curry

Varhadi Chicken Curry 

Varhadi cuisine and Saoji cuisine comes from the eastern region of Maharashtra (Vidarbha region). Varhadi and Saoji are the 2 cuisines that are spicy and not suitable for faint hearted person, but still Varhadi cuisine has a milder version of spice level. 

Today we prepared Varhadi Chicken Curry right from scratch… A lovely recipe shared by my friend. The Varhadi Masala once made can be stored and can be used in making other Varhadi dishes… 

We added less Chillies because of my daughter, but more chillies can be added as per the taste. We served the Chicken with Bhakri, Rice, Chinchecha saar and Onion. 

Varhadi Masala Powder 

Ingredients 

2 tsp Cumin seeds 

1/2 tsp Sahi Jeera

6 tbsp Coriander seeds

1 tsp Mustard seeds

20 Pepper Corn 

1/4 tsp Methi seeds 

1 tsp Kasuri Methi 

2 tbsp Dried Grated Coconut (Khopra)

6 Cloves 

2 Black Cardamom

6 Green Cardamom

1 small piece Nutmeg 

1 Javtri 

1 tsp Dagad phool

1 medium stick Cinnamon 

4 to 5 Kashmiri chillies 

6 Spicy dried Red Chillies 

Method 

Fry roast all the above ingredients until light brown in colour and an aroma releases, switch off the flame and cool the masala down. Grind the masala into a powder. This powder can be stored for any gravy dish.

Wet masala 

Ingredients 

1 big size Onion sliced 

15 Garlic cloves 

2 to 3 small pieces of Ginger 

Few stems and leaves of Coriander leaves chopped 

1 tbsp Oil 

Method 

Take a pan, add oil and heat the oil, reduce the flame and add onion slices, stir fry the onion slices until light brown in colour, add the garlic and ginger. Fry for a minute, add coriander leaves and stems, stir and cook until the onions are brown in colour, switch off the flame and cool down. Grind with 1/4 cup water until the ingredients becomes into a paste. 

Varhadi Chicken Curry 

Ingredients 

750 grams of Chicken cut into pieces 

1 small Onion chopped 

Salt to taste 

1 tsp Turmeric powder 

1/2 tsp Chilli powder 

2 tbsp Varhadi Garam Masala 

Wet paste 

4 tbsp Oil 

1 cup Water 

Method 

Take a pressure cooker, add the chicken pieces, little salt to taste, 1/2 tsp Turmeric powder and water, give 2 whistles, switch off the flame, let the pressure release, separate the chicken pieces from the stock. Take a pot, add oil, let the oil heat. Add the chopped onion, stir fry until light brown in colour, add the chicken, stir, gradually add the remaining turmeric powder, chilli powder and salt to taste. Stir and cook for 2 minutes. Add the Varhadi masala, stir, add the wet paste, continue cook for 3 to 4 minutes. Now add the chicken stock, stir and let the curry simmer for 5 minutes. Switch off the flame, cover and keep, before serving add coriander leaves, serve with bhakri,  rice and onions.