Pahadi Chicken Curry Recipe
Pahadi Chicken Curry Recipe is a recipe that has been taken from Pahari Cuisine which is famous in the North eastern part of India.
Ingredients
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500 grams Chicken
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with bone
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1/2 cup Curd (Dahi / Yogurt)
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whisked
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1/4 cup Milk
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1 teaspoon Turmeric powder (Haldi)
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2 Cardamom (Elaichi) Pods/Seeds
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1 Black cardamom (Badi Elaichi)
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2 sprig Coriander (Dhania) Leaves
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chopped
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Salt
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to taste
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Oil
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To grind
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2 Onions
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chopped
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4 cloves Garlic
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chopped
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1 inch Ginger
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2 tablespoon Coriander (Dhania) Seeds
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1 inch Cinnamon Stick (Dalchini)
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2 Cloves (Laung)
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1 teaspoon Fennel seeds (Saunf)
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1 teaspoon Whole Black Peppercorns
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1 Green Chilli
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chopped
Instructions
Step 1
To begin making the Pahadi Chicken Curry Recipe, heat a kadai with oil
Step 2
Once the oil is hot, add cloves, cinnamon stick, cloves and allow it to fry for few seconds
Step 3
Add coriander seeds, fennel seeds, garlic, ginger and saute till they soften
Step 4
Add onions and saute till the onions turn translucent and become brown
Step 5
Allow it to cool down and grind the onion mixture to a smooth paste by adding little water ina mixer grinder
Step 6
Heat the same kadai with little oil, add chicken pieces, turmeric powder, salt and fry till the chicken turn golden brown and crispy
Step 7
Take the chicken out, and in the same oil, add black cardamom, green cardamom and allow it the aroma to release for few seconds
Step 8
Add onion mixture and cook for about 4 to 5 minutes
Step 9
After 4 to 5 minutes, add chicken pieces, whisked curd, milk and mix well
Step 10
Check for salt and cook the pahadi chicken curry on medium heat
Step 11
You can add some water to adjust the consistency of the chicken curry
Step 12
Cover and cook the Pahadi Chicken Curry in medium heat for about 10 minutes
Step 13
Add coriander leaves at the end, give it a mix and serve hot
Step 14
Serve the Pahadi Chicken Curry Recipe along with Butter Garlic Naan, Pickled Onions (Pyaz Kachumber) and Jeera Rice for a weekday meal with your family