Chicken Mutton Watan

Chicken Mutton Watan

This is a traditional Maharashtrian watan masala using flame-roasted onions, dry coconut, and garlic along with whole aromatic spices. Each whole ingredient is roasted over direct open heat to build authentic smoky flavors before blending them into a smooth, water-free paste. The video displays step-by-step methods to prepare a long-lasting curry base and showcases a quick chicken curry demo using just three tablespoons of this pre-cooked paste.

​Sunday mornings in traditional homes always carried the irresistible aroma of open-flame roasted dry coconut and onions drifting through the neighborhood. Grandmothers painstakingly charred whole garlic bulbs and spices over coal stoves to craft signature spice blends for weekend feasts. Every household treasured these rich, dark pastes because they brought unmatched depth and warmth to every single family gathering table.

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Some Interesting facts about Chicken Mutton Watan:-

​Flame-charring vegetables creates intense caramelization by breaking down complex natural sugars into deep savory compounds. Omitting water entirely during grinding prevents bacterial growth and extends the shelf life up to three months in deep freezers. Star anise acts as a subtle flavor enhancer that bridges the gap between whole roasted spices and rich meat gravies.

Chicken Mutton Watan

Print Recipe

Serves: 4 People Preparation Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• ​7 Onions
• 1 Dry coconut shell
• ​1 Garlic bulb
• ​3 tbsp Whole coriander seeds
• ​1 tbsp Cumin seeds
• ​2 Cinnamon sticks
• ​5 Cloves
• ​2 Cardamoms
• ​5 Black peppercorns
• ​1/2 Star anise
• ​Coriander leaves

Instructions

Step 1: Make four slitted cuts on the bottom side of the onions keeping the root end intact.
Step 2: Place the slitted onions on a roasting grill over direct flame and roast until completely charred and soft from inside.
Step 3: Place the dry coconut shell over the flame with its inner side facing down.
Step 4: Keep the whole garlic bulb inside the coconut shell while roasting over the flame.
Step 5: Roast both the dry coconut shell and garlic bulb until well charred and aromatic.
Step 6: Heat a pan on low flame.
Step 7: Add whole coriander seeds, cumin seeds, cinnamon sticks, cloves, cardamoms, black peppercorns, and star anise to the pan.
Step 8: Dry roast all spices on low flame until moisture evaporates and fragrant without burning them.
Step 9: Remove charred burnt outer skin from the roasted dry coconut shell, roasted garlic bulb, and roasted onions.
Step 10: Chop the cleaned roasted dry coconut shell into thin slices.
Step 11: Peel the roasted garlic cloves.
Step 12: Add the dry roasted spices into a mixer jar first and grind into a fine powder.
Step 13: Add the chopped dry coconut slices to the mixer jar and grind again.
Step 14: Add peeled garlic cloves, roasted onions, and fresh coriander leaves in batches.
Step 15: Grind everything smoothly without adding any water.

Notes

• Garnish your freshly cooked curries with finely chopped fresh cilantro leaves and a squeeze of lemon juice.
• This watan can be stored in freezer for 2-3 months and used as a premix for any gravy.

Recipe Video

Servings

​Only 2~3 tablespoon watan needed to prepare piping hot gravies alongside toasted pav, soft bhakri, or steamed rice for a complete rustic meal experience.