Varhadi Chicken | #Shorts | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

VARHADI CHICKEN

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
Salt to taste
2 tsps red chilli powder
¾ tsp turmeric powder
1 tbsp ginger-garlic paste
½ lemon
4-5 tbsps oil
4-5 cloves
2-3 green cardamoms
¼ mace blade (javitri)
1 inch cinnamon stick
1 black cardamom
A small piece of stone flower (dagad phool)
4-5 green chillies
1 inch ginger, roughly chopped
10-12 garlic cloves
2 bay leaves
2 large onions, sliced
½ cup grated dried coconut
¼ cup fresh coriander leaves
2 medium onions, chopped
1 tbsp kala masala
2 tbsps chopped fresh coriander leaves
T serve
Steamed rice
Green chillies
Onion wedges
Lemon wedges

Method

1. Take chicken in a large bowl. Add salt, 1 tsp red chilli powder, ¼ tsp turmeric powder, ginger-garlic paste, and squeeze the juice of lemon and mix well. Set aside to marinate for 10-15 minutes.
2. Meanwhile, heat 2 tbsps oil in a kadai.
3. Add cloves, green cardamoms, mace blade, cinnamon stick, black cardamom, stone flower, break the green chillies and add into the kadai. Add the ginger and garlic cloves and sauté for a minute. Add bay leaves, onions and salt and sauté till golden brown.
4. Add dried coconut and mix well. Switch the heat off and allow to cool slightly.
5. Put the cooled mixture into a mixer jar. Add ¼ cup water and grind well.
6. Add coriander leaves and grind again till a smooth paste is formed.
7. Heat remaining oil in another kadai. Add chopped onion and mix well.
8. Add salt and sauté till golden brown.
9. Add remaining red chilli powder, remaining turmeric powder and kala masala and sauté for a minute.
10. Add the chicken and sauté on high heat for 3-4 minutes. Add 1 cup water and mix well. Cook till it comes to a boil.
11. Add ground paste and mix well. Add 1 cup water and mix. Cover and cook for 12-15 minutes or till the chicken is cooked completely.
12. Add coriander leaves and mix.
13. Serve hot with steamed rice.

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