Varhadi Chicken Fry

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, lemon juice, and 1 tsp of 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 for up to 4 hours in the refrigerator for a deeper flavor.
2. 2

   Prepare the Varhadi Masala

   • Heat a small, dry pan over low-medium heat. Add the dry red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and black cardamom.
   • Dry roast for 2-3 minutes, stirring continuously, until the spices become fragrant. Be careful not to burn them.
   • Add the grated dry coconut and continue to roast for another 60-90 seconds until it turns a light golden brown.
   • Remove the mixture from the heat and transfer to a plate to cool completely.
   • Once cooled, grind the roasted spices into a fine powder using a spice grinder or blender. Set aside.
3. 3

   Sauté Aromatics

   • Heat the vegetable oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely sliced onions and curry leaves. Sauté for 8-10 minutes, stirring frequently, until the onions turn a deep golden brown and become crisp. This step is crucial for the authentic flavor.
4. 4

   Cook the Chicken

   • Add the marinated chicken to the pan with the browned onions. Increase the heat to medium-high.
   • Sear the chicken for 5-7 minutes, stirring often, until it is browned on all sides and no longer pink.
   • Reduce the heat to low, cover the pan with a tight-fitting lid, and let the chicken cook in its own juices for 10-12 minutes, or until it is about 80% cooked. Stir once or twice to prevent sticking.
5. 5

   Finish the Dish

   • Uncover the pan and add the freshly ground Varhadi masala and the remaining 0.5 tsp of salt.
   • Mix everything well to coat the chicken pieces evenly with the masala.
   • Increase the heat to medium and continue to stir-fry for another 5-7 minutes, until the masala is well-cooked, fragrant, and the oil begins to separate from the mixture. The final dish should be dry.
6. 6

   Garnish and Serve

   • Turn off the heat and garnish generously with freshly chopped coriander leaves.
   • Serve the Varhadi Chicken Fry hot with jowar bhakri, chapati, or as a side dish with dal and rice.