Pahadi Chicken Curry Recipe
Pahadi Chicken Curry, hailing from the hilltops of North India, brings together a rich blend of aromatic spices and tender chicken pieces, creating a perfect harmony of flavors. This delectable curry is a popular choice for lunch or dinner and is often enjoyed with naan or rice. The recipe is simple yet packed with vibrant flavors, making it a must-try for any spice lover.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (with bone) | 500 grams |
| Curd (Dahi / Yogurt) | 1/2 cup (whisked) |
| Milk | 1/4 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Cardamom (Elaichi) Pods | 2 |
| Black cardamom (Badi Elaichi) | 1 |
| Coriander (Dhania) Leaves | 2 sprigs (chopped) |
| Salt | To taste |
| Sunflower Oil | As required |
| Onions | 2 (chopped) |
| Garlic | 4 cloves (chopped) |
| Ginger | 1 inch (chopped) |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 |
| Fennel seeds (Saunf) | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Green Chilli | 1 (chopped) |
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: Non-Vegetarian
Instructions
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Prepare the spice base:
Begin by heating a kadai (wok) over medium heat and adding a generous amount of sunflower oil. Once the oil is hot, drop in the cloves, cinnamon stick, and black cardamom. Allow them to fry for a few seconds until their aroma releases. -
-
Add the seeds and aromatics:
Add the coriander seeds, fennel seeds, garlic, and ginger to the hot oil. Sauté them for a few minutes until the garlic and ginger soften, releasing their fragrance. Follow this with the chopped onions and cook until the onions turn translucent and begin to brown. -
Grind the onion mixture:
Once the onions are perfectly browned, remove the mixture from the heat and let it cool slightly. Then, transfer it to a mixer grinder, adding just a little water to blend it into a smooth paste. -
Fry the chicken:
In the same kadai, heat a little more oil and add the chicken pieces. Sprinkle in the turmeric powder and salt, and sauté the chicken until it turns golden brown and crispy. Once done, remove the chicken from the kadai and set it aside. -
Cook with the spices:
In the same oil, add the green cardamom pods and sauté for a few seconds to release their fragrance. Then, return the ground onion paste to the kadai and cook for about 4-5 minutes, stirring occasionally. -
Combine with the chicken:
Add the browned chicken pieces back into the kadai, followed by the whisked curd and milk. Stir everything together, ensuring the chicken is well-coated with the creamy sauce. Taste the curry and adjust the salt as needed. -
Simmer the curry:
Reduce the heat to medium and cover the kadai. Let the curry cook for about 10 minutes, allowing the chicken to absorb the flavors of the spices and the sauce to thicken. If the curry seems too thick, add a splash of water to adjust the consistency to your liking. -
Finishing touches:
Once the chicken is fully cooked and tender, remove the lid, and add the freshly chopped coriander leaves. Give it one last mix and turn off the heat. -
Serve:
Your Pahadi Chicken Curry is now ready to be served! Pair it with Butter Garlic Naan, Jeera Rice, or Pickled Onions (Pyaz Kachumber) for a complete North Indian meal. This curry is sure to impress your family and guests with its fragrant spices and rich flavors.
Tips for the Perfect Pahadi Chicken Curry
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Spices: The key to Pahadi Chicken Curry lies in the careful balance of whole spices like cardamom, cinnamon, and cloves. Don’t skimp on these; they form the foundation of the curry’s aromatic profile.
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Chicken Choice: Using bone-in chicken is important for flavor, as the bones help enrich the curry’s base.
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Curd/Yogurt: Make sure the yogurt is whisked well to prevent it from curdling while cooking. It adds creaminess and tang to the curry.
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Consistency: Adjust the consistency of the curry by adding water or milk depending on your preference. If you like a richer curry, you can add a bit more milk or cream.
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Serving Suggestions: While Pahadi Chicken Curry is delicious on its own, serving it with Jeera Rice or Butter Naan helps soak up the flavorful sauce. The addition of Pickled Onions adds a tangy crunch that complements the richness of the curry.
Pahadi Chicken Curry is a delightful dish that brings together the warmth of North Indian flavors with the tender juiciness of chicken. The blend of spices, along with the creamy yogurt base, makes it a perfect choice for a family meal or a special occasion. Enjoy this aromatic curry with your loved ones and savor the depth of flavors it has to offer!
