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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.
For 4 servings
Marinate the Chicken
Prepare the Varhadi Masala Paste
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.
This maharashtrian recipe takes 75 minutes to prepare and yields 4 servings. At 594.97 calories per serving with 38.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Chicken Curry
Garnish and Serve
Replace the chicken with 500g of paneer, mushrooms, or a mix of boiled vegetables like potatoes and cauliflower. Add the paneer or vegetables in the last 10 minutes of cooking.
Reduce the amount of red chili powder by half and use a milder variety like Kashmiri red chili powder for color without excessive heat. You can also reduce the black peppercorns.
Substitute chicken with 750g of mutton pieces. After searing the mutton, pressure cook it with the masala and water for 5-6 whistles or until tender, then simmer to thicken the gravy.
Chicken is a high-quality lean protein, essential for building and repairing tissues, muscle growth, and overall body function.
The blend of spices like red chili, black peppercorns, and cloves contains compounds like capsaicin and piperine, which can help boost metabolism and aid in digestion.
Spices like turmeric, cinnamon, and cloves are packed with antioxidants that help combat oxidative stress and inflammation in the body.
The use of dried coconut and sesame seeds contributes healthy fats, including medium-chain triglycerides (MCTs), which are beneficial for energy and brain health.
One serving of Varhadi Chicken Curry (approximately 320g) contains around 450-550 calories, depending on the amount of oil used and the fat content of the chicken.
Varhadi Chicken Curry can be part of a balanced diet. It is an excellent source of protein from chicken. However, it is also rich in fats from the oil and coconut. To make it healthier, you can reduce the amount of oil used.
Dagad phool, or stone flower, is a type of lichen used as a spice. It has a unique earthy, smoky aroma that is characteristic of Varhadi and other Maharashtrian cuisines. While you can make the curry without it, including it provides the most authentic flavor.
Yes, absolutely. You can reduce the quantity of red chili powder and black peppercorns to suit your taste. Using Kashmiri red chili powder will impart a vibrant color with less heat.
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.
Traditionally, Varhadi Chicken Curry is served with Jowar Bhakri (sorghum flatbread). It also pairs wonderfully with chapati, naan, or simple steamed rice to balance the intense, spicy flavors.
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