Varhadi Chicken Fry

Name: Varhadi Chicken Fry
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 600 g chicken (bone-in pieces, cleaned); 3 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 3 tbsp dry coconut (grated); 2 tbsp peanuts; 1 tbsp white sesame seeds; 1 tsp poppy seeds; 1 inch ginger (roughly chopped); 8 pcs garlic (cloves, peeled); 3 pcs green chili (split); 2 tsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs cloves; 1 inch cinnamon (small piece); 1 pcs bay leaf; 1 pinch turmeric powder; 1 tsp red chili powder (use Varhadi style hot chili powder if available); 2 tsp godha masala; 2 tbsp oil; 0.5 tsp salt; 1 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.4/5(32)

TASTE SCORE

8/10

A fiery chicken dish from Maharashtra’s Varhadi region, this fry is packed with roasted coconut, peanuts, sesame, onions, and bold spices. It cooks down to a thick, clingy masala that tastes fantastic with bhakri or chapati.

PREP

25m

COOK

40m

SERVES

100 G

419 cal

SERVINGS

METHOD · 8 STEPS

roast · ~5 min
Roast the spices, coconut, and seeds.
1.Heat a small pan over low to medium heat.
2.Add coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon; roast until fragrant (1-2 min).
3.Add dry coconut, peanuts, white sesame seeds, and poppy seeds; roast until lightly golden (2-3 min).
4.Transfer everything to a plate and cool completely.
TIPKeep the heat moderate so the coconut and seeds brown evenly without turning bitter.
mix · ~3 min
Grind the masala.
Blend the roasted mixture with ginger, garlic, and a little water to make a thick, smooth masala paste.
saute · ~11 min
Cook the onions and chilies.
1.Heat oil in a heavy pan over medium heat.
2.Add bay leaf and green chili; cook for 20-30 seconds.
3.Add sliced onion and cook until golden brown (8-10 min).
saute · ~11 min
Cook the tomatoes and spice base.
1.Add chopped tomato and cook until soft and pulpy (4-5 min).
2.Add turmeric powder and red chili powder.
3.Add the ground masala paste and cook, stirring often, until the oil begins to separate (5-6 min).
TIPIf the masala sticks, splash in a little water and keep cooking until it turns glossy.
simmer · ~26 min
Cook the chicken in the masala.
1.Add chicken pieces and salt, then mix well to coat.
2.Cook on medium heat for 5-6 minutes, stirring now and then.
3.Add water, cover, and cook until the chicken is tender (18-20 min).
TIPCook until the chicken reaches 165°F (74°C) at the thickest part.
simmer · ~6 min
Dry the masala and finish the fry.
Add godha masala and cook uncovered for 5-7 minutes until the gravy reduces and clings to the chicken in a thick coating.
garnish
Finish with lemon juice and coriander leaves.
serve
Serve hot.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the roasted coconut-nut mixture fully before grinding, or the paste can turn oily and coarse.
2
Brown the onions deeply but not dark; this gives the fry its characteristic rich color and slight sweetness.
3
Use a heavy kadai or thick pan so the masala can bhunao properly without scorching.
4
Keep the masala paste fairly thick; a watery paste will delay oil separation and weaken the clingy finish.
5
After adding chicken, fry it in the masala for a few minutes before adding water so the spices coat the meat well.
6
In the final uncovered stage, stir often and scrape the pan bottom so the reduced masala sticks to the chicken, not the pan.
7
Add lemon juice only after switching off the heat to keep its brightness sharp against the hot Varhadi spices.
8
This fry tastes even better after a short rest, as the goda masala and roasted coconut flavors settle into the chicken.