Chicken curry is a staple in Indian Non-vegetarian homes. Like other Indian curries, it is also quite dynamic. Every corner of India has several hidden food treasures and every state has its own recipe for making a chicken curry. Let us explore Himachali cuisine, which involves a lot of delightful non-vegetarian options. At Rakkh, our resort in Palampur, we have a variety of dishes prepared by local chefs for authentic taste.
Although every home has its own version of Pahadi Murgh, a traditional dish of Himachal Pradesh, but is basically cooked in yogurt, and the masala is prepared by broiling cinnamon sticks, onions, cloves, coriander, and fennel seeds, then grind in a paste!
Himachal Pradesh not only offers mighty mountains, valleys, a cool breeze, peaceful environment, but there are also great food options that describe the place. Himachali cuisine is dominated by meat and bread. Thick and rich gravy, with aromatic spices, is used in abundance as the base of many dishes.
Pahadi Chicken Curry is a rustic and simple Himachal Chicken Curry recipe. This is a very simple and easy Chicken Curry recipe made with simple, whole spices and curds!
Looking for a simple Chicken Curry recipe which is low on spices but full of taste and flavors.
You will absolutely LOVE this Easy Pahadi Chicken Curry recipe. Its such an simple and rustic recipe which we love for a comforting weekend dinner. I love to serve this with some rice and its delicious flavors will fulfill your taste buds!
Ingredients for Pahadi Chicken
Steps for Pahadi Chicken
Pahadi Chicken
Ingredients
600 to 700 grams Chicken
Half teaspoon Turmeric Powder
1 teaspoon Kashmiri Red Chilli Powder
Half teaspoon Salt
1 teaspoon Ginger Garlic Paste
2 tablespoon Curd
1 tablespoon Coriander Seeds
1 teaspoon Cumin Seeds
1 teaspoon Fennel Seeds
1 teaspoon Black Pepper Corns
4 to 5 Dried Red Chillies
1 piece Cinnamon Stick
4 Cloves
1 piece Cinnamon Stick
2 tablespoon Oil
4 to 5 tablespoon Oil
2 Bay Leaves
4 Green Cardamoms
1 Black Cardamom
2 medium Onion
2 teaspoon Ginger Garlic Paste
1 teaspoon Red Chilli Powder
1/4th teaspoon Turmeric Powder
2 big Tomato puree
Half teaspoon Salt
2 cups of Water
Fresh Cream
Steps
Take 600 to 700 grams bone chicken wash and dry it, add half teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder, half teaspoon salt, 1 teaspoon ginger garlic paste, 2 tablespoon curd mix it well and marinate it for 15 minutes.
Dry roast 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 teaspoon black peppercorns, 4 to 5 dried red chillies, 1 piece cinnamon stick and 4 cloves for 2 minutes. When cool down grind it into a coarse powder.
Heat 2 tablespoon oil in a pan, add the marinated chicken pieces, and fry them from both sides on high flame for 3 to 4 minutes on each side then cover and cook on low flame for 3 to 4 minutes.
Heat 4 to 5 tablespoon oil in a pot, add 2 Bay leaves, 4 green cardamom, 2 black cardamom, 2 medium chopped onions, fry the onions till golden, then add 2 teaspoon ginger garlic paste, sauté for a minute add 1 teaspoon red chilli powder, 1/4th teaspoon turmeric powder, sauté for 10 seconds, then add the grounded spices mix it well and cook on low flame till all the spices are well combined, add a little water if required.
Then add puree of 2 big tomatoes, half teaspoon salt mix it well on high flame, then cover and cook on low flame till oil separate.
When the gravy is done add all the cooked chicken pieces to it mix it for a minute on high flame, and then add 2 cups of hot water to tender the chicken and make a nice and flavourful curry.
Cover and cook on low flame for 15 minutes till the chicken is tender.
Add some fresh cream when done.
Serve it with Naan, Roti or Rice.
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Tips * Adjust the consistency of the gravy according to your choice. * Add chillies according to your taste. *Take chicken thigh pieces for best result and flavour. * You can marinate the chicken for more than 15 minutes if you have time.
