Chicken baffad curry recipe with coconut milk and roasted spices

Main Dish

4 servings

Easy

40 min

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Chicken baffad curry is a spicy Indian chicken curry recipe from Maharashtrian and Goan cuisine popular in Goa, Maharashtra, Mangalore, Bangalore etc. Chicken baffad curry is prepared with marinated chicken in a roasted spices based gravy/curry with coconut milk. Kashmiri red chilli powder gives a natural colour to the curry while the red chilli powder and pepper corns makes the curry hot and spicy. Protein rich chicken baffad is a good combination with roti, chapathi, naan and white rice. Chicken baffad cu

Ingredients

• Chicken 500 gms
• Onion chopped 1 no
• Tomato chopped 2 nos
• Turmeric powder 1/4 tsp
• Kashmiri chilli powder 2 tsp
• Red chilli powder 1/2 tsp
• Cinnamon 1 inch piece
• Cloves 3 nos
• Garlic 3 flakes
• Pepper corns 10 nos
• Poppy seeds 5 gms
• Cashew nuts 2.5 gms
• Split bengal gram 2.5 gms
• Coconut 1/4 no
• Green chilli chopped 1 no
• Vinegar 2 tbsp
• Ginger chopped 1/2 inch piece
• Oil 2 tbsp
• Ghee/butter 2 tsp
• Small onion 3 nos
• Curry leaves a few
• Salt to taste

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Preparation

• 1. Cut chicken into medium pieces and wash. Add some salt, red chilli powder and mix well and keep aside.
• 2. Roast split bengal gram and cashewnuts lightly.
  3. Grind roasted split bengal gram, cashewnuts with turmeric, cinnamon, cloves, garlic, peppercorns and poppy seeds using vinegar.
• 4. Heat oil in a thick bottom vessel. Add chopped onions and fry till it raw smells reduces.
  5. Add ground masala and continue frying for 2 minutes.
  6. Add chopped tomatoes and salt, continue frying till tomatoes gets mashed well.
  7. Add chicken, cut ginger and green chillies. Add salt and continue cooking in slow fire till water comes out.
• 8. Make 3 extractions of coconut milk. Add third extraction cook in a slow flame till the chicken is half cooked.
• 9. Add second extraction and cook till the chicken is tender.
• 10. Add first extraction, bring to boil and remove from heat.
• 11. Temper the chicken baffad curry with small onions and curry leaves using ghee or butter.
  12. Serve hot with white rice, roti, naan, chapathi.

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