chicken

Country Chicken / Varadi Komdi

~ Huma ~ 10 Comments
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Varadi Komdi aka Country Chicken recipe is one of the well known dishes from vidharbha  region of Maharashtra. Komdi means Chicken in marathi.
Varadi Komdi

Varadi cuisine belongs to the region of Maharashtra. Located in the interior of Maharashtra and away from the coastline this region is known as Vidarbh. This region has its own cultural and historical background distinct from rest of Maharashtra.
Varadi cuisine is a more on a spicier side. The  dishes prepared here are more exotic and spicy than that of their coastal and southern counterparts.They mainly use besan-gram flour and ground peanuts. Powdered coconut is used more  in their dishes instead of fresh coconut.Chicken and mutton are popular in this region as seafood is not easily available. Commonly used spices are black pepper, dry coriander, bay leaves, cardamom, cinnamon and cloves. Each house has different type of masalas. Kala (Black) masala, Thanda (Cold) masala. These masalas are used in various vegetables, meat & poultry and seafood to spike up the recipe.

I was introduced to this regions dishes after my marriage  Initially I had a tough time adjusting to the Chilly factor. It gave me creeps. And still does. I got this recipe from my ma in law. She is a great cook. The use of Chilly powder is too much but again you can adjust it according to your taste. I have. Love the flavor and the way it is prepared. Completely different  & delicious.

This recipe serves 3 -4 people

Ingredients
500 gm Chicken
1 tbsp red chilly powder
1/4 tsp turmeric
1 tbsp coriander powder
2-3 slices of onion (Kept aside from masala 1)
1/2 cup oil
1 tbsp salt
2 cups of water
3 tbsp chopped coriander leaves

Masala 1
1 big onion sliced (keep 2 – 3 slices separate)
1tsp oil
5 cloves of garlic
2 inch ginger
1 green chilly
4 -5 sprigs of coriander leaves
Whole garam masala ( 8 pepper corns, 2 cloves, 1″inch cinnamon, 1 black cardamom)

Masala 2  
1/2  tbsp dry coconut powder
1/4 tsp poppy seeds or  3-4 cashew nuts


METHOD:

 

FOR MASALA 2:
Dry roast poppy seed & coconut powder & grind to paste with little water

STEPS TO PREPARE VARADI KOMDI:

METHOD:

  1. Masala 1- Heat oil in a nonstick pan. Add sliced onion. Cook on medium flame till it changes color to brown. Keep aside to cool. Grind the cooled onion with ginger,garlic, whole garam masala,green coriander leaves, green chilly to make a paste.
  2. Masala 2- Dry roast coconut & poppy seeds in a pan. Grind into a paste with some water.
  3. Heat oil in a pan. Add the 2-3 pieces of sliced onion. When brown in color add Masala 1.
  4. Fry for a few minutes stirring continuously till the rawness of ginger garlic smell goes away.
  5. Now add in turmeric,red chilly , coriander powder & salt. Fry again for a few min
  6. Add in Chicken pcs.
  7. Stir the chicken till all the masala is coated on it and oil has started leaving the sides
  8. At this stage add in Masala 2. Stir.
  9. Now add coriander leaves & water.
  10. Cover & cook till chicken is tender.
  11. Keep the gravy thickness according to your taste.
  12. Serve with rice or roti. 

Serves 3 to 4

Country Chicken / Varadi Komdi

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

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Ingredients

  • 500 gm Chicken
  • 1 tbsp red chilly powder
  • 1/4 tsp turmeric
  • 1 tbsp coriander powder
  • 2-3 slices of onion (Kept aside from masala 1)
  • 1/2 cup oil
  • 1 tbsp salt
  • 2 cups of water
  • 3 tbsp chopped coriander leaves
  • Masala 1
  • 1 big onion sliced (keep 2 - 3 slices separate)
  • 1tsp oil
  • 5 cloves of garlic
  • 2 inch ginger
  • 1 green chilly
  • 4 -5 sprigs of coriander leaves
  • Whole garam masala ( 8 pepper corns, 2 cloves, 1"inch cinnamon, 1 black cardamom)
  • Masala 2
  • 1/2 tbsp dry coconut powder
  • 1/4 tsp poppy seeds or 3-4 cashew nuts

Instructions

  1. Masala 1- Heat oil in a nonstick pan. Add sliced onion. Cook on medium flame till it changes color to brown. Keep aside to cool. Grind the cooled onion with ginger,garlic, whole garam masala,green coriander leaves, green chilly to make a paste.
  2. Masala 2- Dry roast coconut & poppy seeds in a pan. Grind into a paste with some water.
  3. Heat oil in a pan. Add the 2-3 pieces of sliced onion. When brown in color add Masala 1.
  4. Fry for a few minutes stirring continuously till the rawness of ginger garlic smell goes away.
  5. Now add in turmeric,red chilly , coriander powder & salt. Fry again for a few min
  6. Add in Chicken pcs.
  7. Stir the chicken till all the masala is coated on it and oil has started leaving the sides
  8. At this stage add in Masala 2. Stir.
  9. Now add coriander leaves & water.
  10. Cover & cook till chicken is tender.
  11. Keep the gravy thickness according to your taste.
  12. Serve with rice or roti. 
7.8.1.2
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https://www.ghezaeshiriin.com/2013/03/country-chicken-varadi-komdi/

Varadi Komdi

 

Orange Chicken

~ Huma ~ 9 Comments
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I love combining my chicken with oranges.
 

Grilled with capsicum, onions & tomatoes

Served in a platter with tahini yogurt dip & fries

  How could I forget stuffed olives

 

A Complete meal…….

 

Serves  2 -3
Ingredients

For the Marination:
500 gm chicken breast cut into cubes
1/2 tsp red chilly powder
1/4 tsp turmeric powder
1/4 tsp coriander powder
1 1/2 tsp of tomato paste
1 tbsp salt
juice of 2 oranges
1/2 tbsp olive oil

More oil for basting while grilling about 2 -3 tbsp.
Capsicum , onion & tomato cut into cubes
8 small size bamboo sticks or 4 long sticks

To Serve:(OPT) Potato Fries,olives & Tahini Yogurt Dip

Method:

  1. Marinate the chicken with marination ingredients. Keep aside for minimum 30 minutes.
  2. Cut tomato,onion & capsicum into cubes
  3. Insert the onion, tomato,capsicum & chicken on the stick. Repeat the same order till the bamboo stick is full.
  4. Grill on a preheated oven @ 180 C for 45 minutes or till done.
  5. Serve with Tahini yogurt dip, fries & olives

Chicken Korma 2

~ Huma ~ 7 Comments
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Cooking with same ingredients with different technique changes the taste of entire dish.

Pictorial Demo:


Recipe Serves 3

Ingredients:


For the Marination
Chicken 450gm   + 1/4tsp Red Chilly powder + 1/4 tsp Coriander powder + 1/4 tsp turmeric powder+ 1/4 tsp ginger garlic paste + 1/4 tsp salt
1 tbsp oil

For the gravy:
1/2 cup onion paste (2 onions)
1/4 cup oil
Whole garam masala 
2 tbsp ginger garlic paste
1 1/2 tbsp curd
1 glass water + 1/2 cup water


DRY MASALAS:
1/2 tsp red chilly powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
1/2 tsp garam masala powder

Dry Roast  below separately & Ground to paste with 1/3 cup of water
 2 tbsp peanuts
2 tbsp coconut powder
1 /2 tbsp seasame seeds

NOTE* We need  heap 1 tbsp of the above roasted masala. Rest can be stored in air tight container for 1 month.

4-5 tbsp chopped coriander, 3 green chillies

Method:

  1. Marinate the chicken with red chilly powder, coriander powder, turmeric powder, ginger garlic past & salt. Keep aside covered with  10 minutes
  2. Heat non stick pan with 1 tbsp oil. Place chicken. Cook for a minute on each side.
  3. Heat oil in a deep vessel.  Add in whole garam masala
  4. When it crackles, add in onion paste. Fry till translucent.
  5. Add in ginger garlic paste. Fry for a minute. Or till the raw smell is less.
  6. Add in all the dry masalas & stir few times.
  7. Put the vessel off the flame & add in whipped curd. Stir well.
  8. Add in fried chicken, roasted masala, black pepper, garam masala. Mix well
  9. Fry using 1/2 cup water till oil separates. This process is called Bhunna.
  10. Add in chopped coriander, slice green chillies.
  11. Add in a glass of water. Cook covered till chicken is tender. Keep the gravy according to your required consistency. 
  12. Serve hot with Roti, Rice or Khubz.