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A fiery and aromatic dry chicken dish from the Vidarbha region of Maharashtra. Tender chicken pieces are marinated and cooked in a freshly ground blend of roasted spices, delivering a robust and rustic flavor that's truly unforgettable.
For 4 servings
Marinate the Chicken
Prepare the Varhadi Masala
A fiery and aromatic dry chicken dish from the Vidarbha region of Maharashtra. Tender chicken pieces are marinated and cooked in a freshly ground blend of roasted spices, delivering a robust and rustic flavor that's truly unforgettable.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 425.71 calories per serving with 30.24g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sauté Aromatics
Cook the Chicken
Finish the Dish
Garnish and Serve
For a quicker version, use 500g of boneless, skinless chicken thighs, cut into bite-sized pieces. Reduce the covered cooking time in step 4 to 7-8 minutes.
To make it milder, use fewer Guntur chilies and more Byadgi or Kashmiri chilies, which are known for color rather than intense heat. Deseeding the chilies before roasting also helps.
For a semi-dry gravy (sukka), add 1/4 cup of hot water along with the Varhadi masala in step 5 and simmer for a few more minutes until the gravy thickens and clings to the chicken.
Chicken is a high-quality lean protein, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The blend of spices like turmeric, coriander, and cumin not only provides a robust flavor but also offers anti-inflammatory and digestive benefits.
The capsaicin in red chilies and piperine in black peppercorns can help to slightly boost metabolism and aid in fat oxidation.
One serving of Varhadi Chicken Fry (approximately 150g) contains around 350-400 calories. This is an estimate and can vary based on the cut of chicken and the exact amount of oil used.
Varhadi Chicken Fry can be part of a balanced diet. It's high in protein from chicken, which is essential for muscle health. The spices used, like turmeric and black pepper, have anti-inflammatory benefits. However, it is relatively high in fat due to the oil and coconut, so it should be consumed in moderation.
Yes, absolutely. The heat comes from the dry red chilies and black peppercorns. You can reduce the quantity of these spices or use a milder variety of chili like Byadgi. Removing the seeds from the chilies before roasting will also significantly reduce the heat.
Traditionally, this dish is made with bone-in chicken pieces (curry cut) as the bones add a lot of flavor. However, you can also use boneless chicken thighs for a quicker cooking time and easier eating experience.
It pairs best with traditional Maharashtrian breads like Jowar Bhakri (sorghum flatbread) or Bajra Bhakri. It also goes well with chapatis, phulkas, or as a side dish with dal and steamed rice.
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly in a pan or microwave before serving.
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