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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.
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Prep Time 20 minutes
Cook Time 35 minutes
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