A fiery and aromatic chicken curry from the Vidarbha region of Maharashtra. This dish gets its unique dark color and intense flavor from a special roasted spice blend called Varhadi masala. A true delight for spice lovers, best served with bhakri or rice.
Prep25 min
Cook50 min
Servings4
Serving size: 1 cup
560cal
47gprotein
23gcarbs
33g
Ingredients
750 g Chicken (Bone-in, cut into curry-sized pieces)
0.75 tsp Turmeric Powder (0.5 tsp for marinade + 0.25 tsp for curry)
2.5 tsp Red Chili Powder (1 tsp for marinade + 1.5 tsp for curry, adjust to taste)
3 tbsp Ginger Garlic Paste (1 tbsp for marinade + 2 tbsp for masala)
1 tbsp Lemon Juice
1.5 tsp Salt (0.5 tsp for marinade + 1 tsp for curry, or to taste)
5 tbsp Vegetable Oil (2 tbsp for masala + 3 tbsp for curry)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Perfectly spiced Varhadi Chicken with soft chapatis – a warm, energy-giving comfort meal!
This maharashtrian dish is perfect for lunch. With 773.33 calories and 55.32000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 pcs
Onion
(Medium-sized; 2 sliced for masala, 1 finely chopped for curry)
1 inch Cinnamon Stick
4 pcs Cloves
0.5 tsp Black Peppercorns
1 pcs Star Anise
1 pcs Bay Leaf
1 tsp Dagad Phool (Also known as stone flower)
1 tbsp Sesame Seeds
2 pcs Tomato (Medium, pureed)
1 tbsp Goda Masala (Optional, for deeper flavor)
2 cup Hot Water
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp ginger-garlic paste, lemon juice, and 0.5 tsp salt.
Mix thoroughly to ensure each piece is evenly coated.
Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Prepare the Varhadi Masala Paste
Heat a heavy-bottomed pan over medium-low heat. Add 2 tbsp of oil.
Add the grated dried coconut and roast, stirring continuously, for 4-5 minutes until it turns a deep, fragrant brown. Remove from the pan and set aside.
In the same pan, add the 2 sliced onions. Sauté for 10-12 minutes until they are deeply caramelized and dark brown.
Add the remaining 2 tbsp of ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add all the whole spices: cinnamon stick, cloves, black peppercorns, star anise, bay leaf, dagad phool, and sesame seeds. Roast for 1-2 minutes until they release their aroma.
Turn off the heat and allow the mixture to cool down completely.
Once cooled, transfer the onion-spice mixture and the roasted coconut to a grinder. Add a few tablespoons of water and grind to a very smooth, thick paste.
3
Cook the Chicken Curry
Heat the remaining 3 tbsp of oil in the same pot over medium heat.
Add the 1 finely chopped onion and sauté for 5-6 minutes until soft and golden brown.
Add the tomato puree and cook for 4-5 minutes until the mixture thickens and oil starts to release from the sides.
Stir in the prepared Varhadi masala paste. Cook on medium-low heat for 8-10 minutes, stirring frequently, until the masala is well-cooked and aromatic, and you see oil separating again.
Add the spice powders: remaining 0.25 tsp turmeric powder, 1.5 tsp red chili powder, and the optional goda masala. Sauté for one minute.
Add the marinated chicken pieces. Increase the heat to medium-high and sear the chicken for 5-7 minutes, turning occasionally, until it's lightly browned on all sides.
Pour in 2 cups of hot water and add the remaining 1 tsp of salt. Stir everything well.
Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the chicken is tender and the gravy has thickened.
Check for seasoning and adjust salt if needed.
4
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving to allow the flavors to meld.
Serve hot with jowar bhakri, chapati, or steamed rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
