Varhadi Chicken Curry
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
4 steps. 50 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces with 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp ginger-garlic paste, lemon juice, and 0.5 tsp salt.
- c.Mix thoroughly to ensure each piece is evenly coated.
- d.Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
- 2
Step 2
- a.Prepare the Varhadi Masala Paste
- b.Heat a heavy-bottomed pan over medium-low heat. Add 2 tbsp of oil.
- c.Add the grated dried coconut and roast, stirring continuously, for 4-5 minutes until it turns a deep, fragrant brown. Remove from the pan and set aside.
- d.In the same pan, add the 2 sliced onions. Sauté for 10-12 minutes until they are deeply caramelized and dark brown.
- e.Add the remaining 2 tbsp of ginger-garlic paste and sauté for another minute until the raw smell disappears.
- f.Add all the whole spices: cinnamon stick, cloves, black peppercorns, star anise, bay leaf, dagad phool, and sesame seeds. Roast for 1-2 minutes until they release their aroma.
- g.Turn off the heat and allow the mixture to cool down completely.
- h.Once cooled, transfer the onion-spice mixture and the roasted coconut to a grinder. Add a few tablespoons of water and grind to a very smooth, thick paste.
- 3
Step 3
- a.Cook the Chicken Curry
- b.Heat the remaining 3 tbsp of oil in the same pot over medium heat.
- c.Add the 1 finely chopped onion and sauté for 5-6 minutes until soft and golden brown.
- d.Add the tomato puree and cook for 4-5 minutes until the mixture thickens and oil starts to release from the sides.
- e.Stir in the prepared Varhadi masala paste. Cook on medium-low heat for 8-10 minutes, stirring frequently, until the masala is well-cooked and aromatic, and you see oil separating again.
- f.Add the spice powders: remaining 0.25 tsp turmeric powder, 1.5 tsp red chili powder, and the optional goda masala. Sauté for one minute.
- g.Add the marinated chicken pieces. Increase the heat to medium-high and sear the chicken for 5-7 minutes, turning occasionally, until it's lightly browned on all sides.
- h.Pour in 2 cups of hot water and add the remaining 1 tsp of salt. Stir everything well.
- i.Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the chicken is tender and the gravy has thickened.
- j.Check for seasoning and adjust salt if needed.
- 4
Step 4
- a.Garnish and Serve
- b.Turn off the heat and garnish with freshly chopped coriander leaves.
- c.Let the curry rest for 10 minutes before serving to allow the flavors to meld.
- d.Serve hot with jowar bhakri, chapati, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the onion and coconut until dark brown is the secret to the curry's authentic color and rich flavor. Be patient and careful not to burn them.
- 2Dagad phool (stone flower) is a key ingredient for the authentic Varhadi aroma; try not to skip it for the best taste.
- 3Using hot water to make the gravy helps keep the chicken tender and maintains the cooking temperature.
- 4This curry develops more flavor as it rests. It often tastes even better the next day.
- 5For a richer gravy, you can add a tablespoon of poppy seeds (khus khus) while roasting the spices.
- 6Using bone-in chicken adds more depth and flavor to the gravy compared to boneless chicken.
Adapt it for your goals.
Vegetarian
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.
Milder VersionMilder Version
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.
With MuttonWith Mutton
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.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, muscle growth, and overall body function.
Metabolism Boosting Spices
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.
Rich in Antioxidants
Spices like turmeric, cinnamon, and cloves are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Provides Healthy Fats
The use of dried coconut and sesame seeds contributes healthy fats, including medium-chain triglycerides (MCTs), which are beneficial for energy and brain health.
Frequently asked questions
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.