VARHADI CHICKEN

Preparation Time: 45 Minutes

Cooking Time : 15-20 minutes

Servings : 4

INGREDIENTS

Boneless, skinless chicken cut in 1 1/2-inch cubes               1/2 kg

Onion diced                                                                   3 Medium

Garlic finely minced                                                         3 Cloves

Piece of ginger finely minced                                            1 Inch

Large tomato finely chopped                                            1

Freshly grated coconut                                                   3 Tablespoon

Yoghurt                                                                       1 Measuring cup

Turmeric                                                                      1 Tablespoon

Cumin powder                                                               1 Teaspoon

Coriander powder                                                          1 Teaspoon

Red chilli powder                                                           2 Tablespoon

Kala Masala / Goda Masala / Garam Masala                        1/2 Tablespoon 
  

Bay leaves                                                                   2

Whole clove                                                                 3

Black pepper corns                                                        5

Cardamom pods gently crushed                                        3

Cinnamon                                                                     2” (one stick)

Salt                                                                            To taste

Lemon's juice                                                               ½ Tablespoon

Oil vegetable or canola                                                   3 Tablespoon

Freshly chopped cilantro leaves for garnish

  

PREPARATION

In a large mixing bowl, combine the yogurt along with the spices (salt, turmeric, cumin powder, coriander powder and ½ tsp red chili powder). Mix well to combine and add the chicken pieces. Cover with plastic wrap and let marinate for at least 4-6 hours in the refrigerator. If possible, overnight works best. In a large deep skillet on medium heat, add 1 tbsp of oil. Add the whole spices (bay leaves, cloves, black peppercorns, cardamom pods and cinnamon stick). Stir fry for 2-3 minutes until fragrant Add the onions. Stir fry the onions until slightly browned Add the grated coconut, ginger and garlic. Stir fry for another 3-4 minutes Add the chopped tomatoes. Reduce the heat and let simmer for 10 minutes. Next, remove from the heat and set aside to cool. When the mixture has cooled, puree into a smooth thick paste. This mixture is known as Kolhapur masala. COOKING Add the remaining oil to the skillet and when hot (medium high heat), carefully add the chicken along with marinade to the pan. Add the Kolhapur masala, kala or garam masala and remaining red chili powder. Stir well to combine, cover, reduce the heat and let simmer 10-12 minutes or until the chicken is thoroughly cooked yet moist and tender. Add the lime juice and stir well. Transfer to a serving dish, garnish with freshly chopped cilantro.