Pahadi Chicken Curry
Course: Lunch | Cuisine: North Indian | Diet: Non-Vegetarian
Ingredients
- 500 grams Chicken (with bone)
- 1/2 cup Curd (Dahi / Yogurt), whisked
- 1/4 cup Milk
- 1 teaspoon Turmeric powder (Haldi)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 Black cardamom (Badi Elaichi)
- 2 sprigs Coriander (Dhania) Leaves, chopped
- Salt, to taste
- Oil, as needed
For Grinding
- 2 Onions, chopped
- 4 cloves Garlic, chopped
- 1 inch Ginger
- 2 tablespoons Coriander (Dhania) Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Whole Black Peppercorns
- 1 Green Chilli, chopped
Preparation Time: 10 mins
Cooking Time: 35 mins
Instructions
- Heat oil in a kadai (pan). Once the oil is hot, add cloves, cinnamon stick, and cardamom pods. Fry for a few seconds to release their fragrance.
- Add coriander seeds, fennel seeds, chopped garlic, and ginger. Sauté until softened.
- Add chopped onions and cook until they turn translucent and brown.
- Allow the mixture to cool, then grind it into a smooth paste using a little water.
- In the same kadai, add more oil and the chicken pieces. Sprinkle turmeric powder and salt, and fry until the chicken turns golden brown and crispy.
- Remove the chicken and set aside. In the same oil, add black cardamom and green cardamom pods, allowing them to release their aroma.
- Add the onion paste mixture and cook for 4-5 minutes.
- Return the chicken to the pan and add whisked curd, milk, and a bit more salt. Mix well and cook the curry on medium heat. Adjust the consistency by adding water, if needed.
- Cover and let the curry cook for about 10 minutes.
- Finally, sprinkle chopped coriander leaves and mix. Serve the Pahadi Chicken Curry hot with butter garlic naan, pickled onions (Pyaz Kachumber), and jeera rice for a delightful weekday meal.
Enjoy the rich flavors of this North Indian Pahari-inspired chicken curry!
