Varhadi Chicken Curry with Jowar Bhakri

Instructions

1. 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. 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. 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. 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.