Varhadi chicken is a hot and spicy Chicken preparation from vidarbha (eastern region of Maharashtra.
Varhadi rassa or (varhadi chicken curry) from the Vidarbha region are especially well known throughout Maharashtra .
Vidarbha's cuisine is usually spicier than that of the coastal and southern regions. The ingredients commonly used are besan, or chickpea flour, and ground peanuts
In maharashtra this chicken is made traditionally on chul( in marathi )or chulha in hindi (which means a stove made with 3 bricks used for cooking which is heated by burning wood, charcoal, animal dung or crop residue).The taste of food cooked on chul is just amazing
I have given smoke using charcoal to create chul (brick stove) effect
I saw this recipe on a marathi tv show "amhi sare khavayye".this was our menu last sunday along with multi grain bhakari
Varhadi Chicken
Ingredients
Marination
Chicken 200gms (boneless /drumsticks) marinated with ginger garlic paste ,salt,lemon juice
salt 1 tsp
lemon juice 2 tsp
red chilli powder 2 tsp
2 tsp ginger garlic paste
Dry powder to roast and grind
1 tsp jeera (cuim seeds)
1 tsp badishep (fennel seeds)
1 tsp khas khas (poppy seeds)
3 lavang (cloves)
3 green elaichi (cardamom)
1 star anise (chakra phool -badiyan)
4 black pepper (kali miri)
1 cup dry coconut (sukha khobra)
Onion coriander paste
2 medium onion
1 cup coriander
1 tsp garam masala
Other ingredients
1 tsp sugar
1 bay leaf
salt to taste
3 tsp red chilli powder (add more if you want spicy)
1 tsp ginger garlic paste
water
1 tsp ghee
1 big charcoal
1 steel bowl
Method
1. Fry star anise, cardamom pods,badishep,jeera clove, cinnamon stick dry till the fragrance starts to come out.
2. Fry dessicated coconut till its brownish in color.
3. put all of them in mixie.
4. Grind the above fried ingredients in a mixer. Add little water and keep the masala paste aside.
5. Take 2 onions and cut them in 4 parts, keeping them together at the head. Keep these on gas and cook them.
6. Once its black from outside, it should be cooked from inside. Let it cool and peel the blackened skin off. The onion should be all soft now.
7. Take these onion pieces, add turmeric powder and coriander. Make a green paste. Keep this aside as well.
8. Keep a pan to boil water.
9. Take a pan and heat oil.next add sugar & 1 tsp red chilli powder. Add bay leaves, ginger + garlic paste. Fry it for some time.
10. Once the ginger garlic paste looks like fried, add the green paste made earlier. Add the turmeric, red chili powder. Fry for a minute.
11. Add marinated chicken ,mix well.now cover with lid & cook till you get one steam say for 5 minutes .
12. Add masala powder prepared in step 4. Stir and add the boiled water. Cover with a lid and cook for 10-12 minutes or till the chicken is done. Sprinkle some coriander.
13. Take a piece of coal and place it on a gas stove & burn it till it becomes red. Take a steel bowl and place this bowl in the chicken pan .Now put coal and a teaspoon of ghee in it.
14 Cover chicken pan with lid till half an hour or till the time you serve so that charcoal smoky flavour gets incorporated well in chicken & you het a feel of chulhi varcha chicken ie chicken made on chulha
15. Stir well and serve with bhakari & rice along with lemon wedges & onion slices.
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