Varhadi Chicken Fry

1. 1
   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.
2. 2
   mix · ~3 min

   Grind the masala.

   Blend the roasted mixture with ginger, garlic, and a little water to make a thick, smooth masala paste.

3. 3
   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).
4. 4
   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.
5. 5
   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.
6. 6
   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.

7. 7
   garnish

   Finish with lemon juice and coriander leaves.

8. 8
   serve

   Serve hot.

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