Chicken baffad curry recipe with coconut milk and roasted spices

Main Dish
4 servings
15 min
25 min
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


Number of serving: 4
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


  • 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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