CHICKEN VARHADI

CHICKEN VARHADI[VIDHARBHA]

INGREDIENTS:1kg chicken, ginger-garlic paste, garam masala, oil , salt to taste and water.
METHOD:
1. GINGER-GARLIC PASTE:Make a paste of 2inch ginger+ 1/2 bowl garlic+ 1/2 bowl coriander leaves + 3-4 green chillies . Heat 1tbsp oil in cooker add 1bay leaf, 1tsp turmeric pwd, 1/2tbsp ginger-garlic paste, chicken , salt and ½ glass water. Cook to 3 whistles.
2. GARAM MASALA:1bay leaf[tejpatta], 5-6 peppercorn[mere], 3-4 cloves[lavang], 1/2inch cinnamon[dalchini], 1 large cardamom, 1 green cardamom, 1 star anise [chakraphool], 1 black stone flower[dagadphool], 1 mace[jaipatri]2tsp poppy seeds[khas-khas], 2tsp sesame[til], , 2tsp corriander seeds[dhane], 1tsp black cumin[shahi jeera], 1 tsp cumin seeds[jeera], 3-4nos. fenugreek seeds[methi]- On the gridle[tava] heat all the spices[without oil] one by one and keep it aside. Put 1tsp oil and heat 7-8 red chillies . Now first grind all these dry spices. On the gridle heat 1/2tbsp oil and fry 1sliced onion till golden brown when done add 10gms coconut pieces/grated coconut;grind this into smooth paste with the dry spices.
3. Heat 3 tbsp oil , add 1bayleaf, sliced 1/2onion, 1/2tbsp ginger-garlic paste , 1tsp turmeric pwd, 3tsp chilli pwd, finely chopped medium size tomato, 1/2 bowl coriander leaves, cooked chicken [don’t add water]and salt. Cover the lid and cook for 5 min. Take out dry chicken to eat.
4. Now add water from cooker and water as required and let it cook for 10-12 min. Sprinkle corriander leaves and serve hot.

TIPS:
1. when summer season sesame seeds can be avoided for its hot properties.
2. Tastes great with rice and paratha or phulkas.