This 1 Spice Paste Makes Chicken Unforgettable

Tired of your usual chicken recipes? Get ready for a flavour explosion with a secret Maharashtrian spice paste called Watan! This single, easy-to-make paste is the key to the most unforgettable dry masala chicken you’ll ever taste. We’ll show you how to blend roasted coconut, onions, and aromatic spices into a magical base. Then, follow our simple, step-by-step guide to transform your chicken into a restaurant-quality dish that will have everyone asking for the recipe. Don’t miss out on the one trick that will change your cooking game forever. Dive into the full article to discover the secret.

Also Read – Easy step-by-step Maharashtrian Chicken Batata Rassa recipe at home

Spice Paste (Watan):

Ingredients:

• A handful of coriander leaves
• 1/2 cup of large pieces of dry coconut, roasted
• 3 medium-sized onions, roasted
• 2 low-spice green chillies, chopped and lightly roasted
• 1-inch piece of ginger, thinly sliced and lightly roasted
• 2 whole bulbs of garlic, roasted
• 2 tbsp of white sesame seeds, roasted
• 1 to 1.5 tbsp of coriander seeds, roasted
• 3 bay leaves, roasted

Instructions:

1. Grind the sesame seeds, coriander seeds, bay leaves, and dry coconut together.
2. Add the remaining ingredients and grind everything into a fine paste.
3. Add a little water if needed.
4. This paste can be stored in the refrigerator for 8-10 days.

Also Read – Easy Chicken Curry Recipe | Chicken Recipe

Masaledar Sukhha Chicken Dish (Dry Chicken Recipe):

Ingredients:

• 1 to 1.25 kg of chicken, cleaned and washed
• 2 tbsp of cooking oil
• 1 bay leaf, broken into two pieces
• 2 medium-sized onions, finely chopped
• 1/4 tsp of turmeric powder
• Salt to taste
• 4 tbsp of the spice paste (watan)
• 2,1/2 tbsp or one medium-sized tomato paste
• 1 tbsp of Kanda Lasun Masala
• 1 tbsp of chicken masala
• 1/2 tbsp of Kashmiri chilli powder
• A little coriander leaves for garnish

Instructions:

Part 1: Pre-cooking the Chicken

1. Heat the oil in a pot over a medium flame.
2. Add the bay leaf.
3. Add the onions and saute until well browned.
4. Add the turmeric powder and salt and mix well.
5. Add the chicken and mix thoroughly.
6. Cover the pot with a plate and pour one glass of water onto the plate.
7. Let it cook on a medium flame for 4-5 minutes.
8. After 5 minutes, add the hot water from the plate into the chicken pot.
9. Mix well and continue to cook on a medium flame.
10. Add a little more water on top of the pot and let the chicken cook. Then, after 4-5 minutes, add the hot water from the plate into the chicken pot.
11. Cook the chicken until it’s about 70% done.
12. Remove the chicken from the heat.

Part 2: Making the Dry Chicken Dish

1. Heat the oil in a separate pan.
2. Add one finely chopped onion and saute until well browned.
3. Add a little turmeric powder and mix.
4. Add 4 tbsp of the spice paste.
5. Saute the spice paste on a medium or high flame for 2-3 minutes.
6. Add tomato paste and saute well.
7. Add 1 tbsp of Kanda Lasun Masala, 1 tbsp of Chicken Masala, and 1/2 tbsp of Kashmiri Chilli Powder.
8. Add a little salt.
9. Saute the spices for 2 minutes.
10. Reduce the flame to low.
11. Add the pre-cooked chicken to the pan. draining any excess water.
12. Saute the chicken with the spices on a medium flame.
13. Add about three ladles of the water from the pre-cooked chicken to the pan.
14. Mix well and cover the pan. Cook on a low flame for about 15 minutes.
15. Stir once or twice during this time.
16. After 15 minutes, garnish with fresh coriander leaves.

Also Read – Unique Dried Shrimp Recipe (Side Dish)

This 1 Spice Paste Makes Chicken Unforgettable

Shubham Nimbalkar

Unlock the secret to unforgettable chicken. Our authentic Watan spice paste recipe transforms chicken into a flavour-packed Maharashtrian masala dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Course Non-Veg Recipe

Cuisine Indian

Servings 5

Ingredients

  

Spice Paste (Watan):

• A handful of coriander leaves
• 1/2 cup of large pieces of dry coconut roasted
• 3 medium-sized onions roasted
• 2 low-spice green chillies chopped and lightly roasted
• 1- inch piece of ginger thinly sliced and lightly roasted
• 2 whole bulbs of garlic roasted
• 2 tbsp of white sesame seeds roasted
• 1 to 1.5 tbsp of coriander seeds roasted
• 3 bay leaves roasted

Masaledar Sukhha Chicken Dish (Dry Chicken Recipe):

• 1 to 1.25 kg of chicken cleaned and washed
• 2 tbsp of cooking oil
• 1 bay leaf broken into two pieces
• 2 medium-sized onions finely chopped
• 1/4 tsp of turmeric powder
• Salt to taste
• 4 tbsp of the spice paste watan
• 2,1/2 tbsp or one medium-sized tomato paste
• 1 tbsp of Kanda Lasun Masala
• 1 tbsp of chicken masala
• 1/2 tbsp of Kashmiri chilli powder
• A little coriander leaves for garnish

Instructions

 

Spice Paste (Watan):

• Grind the sesame seeds, coriander seeds, bay leaves, and dry coconut together.
• Add the remaining ingredients and grind everything into a fine paste.
• Add a little water if needed.
• This paste can be stored in the refrigerator for 8-10 days.

Masaledar Sukhha Chicken Dish (Dry Chicken Recipe):

Part 1: Pre-cooking the Chicken

• Heat the oil in a pot over a medium flame.
• Add the bay leaf.
• Add the onions and saute until well browned.
• Add the turmeric powder and salt and mix well.
• Add the chicken and mix thoroughly.
• Cover the pot with a plate and pour one glass of water onto the plate.
• Let it cook on a medium flame for 4-5 minutes.
• After 5 minutes, add the hot water from the plate into the chicken pot.
• Mix well and continue to cook on a medium flame.
• Add a little more water on top of the pot and let the chicken cook. Then, after 4-5 minutes, add the hot water from the plate into the chicken pot.
• Cook the chicken until it’s about 70% done.
• Remove the chicken from the heat.

Part 2: Making the Dry Chicken Dish

• Heat the oil in a separate pan.
• Add one finely chopped onion and saute until well browned.
• Add a little turmeric powder and mix.
• Add 4 tbsp of the spice paste.
• Saute the spice paste on a medium or high flame for 2-3 minutes.
• Add tomato paste and saute well.
• Add 1 tbsp of Kanda Lasun Masala, 1 tbsp of Chicken Masala, and 1/2 tbsp of Kashmiri Chilli Powder.
• Add a little salt.
• Saute the spices for 2 minutes.
• Reduce the flame to low.
• Add the pre-cooked chicken to the pan. draining any excess water.
• Saute the chicken with the spices on a medium flame.
• Add about three ladles of the water from the pre-cooked chicken to the pan.
• Mix well and cover the pan. Cook on a low flame for about 15 minutes.
• Stir once or twice during this time.
• After 15 minutes, garnish with fresh coriander leaves.

Video

Keyword Indian Non-Veg Dish