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.
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 always so special.
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Easy Chicken Curry with few ingredients
This Pahadi Chicken Curry is a super easy and quick Chicken Curry recipe made with just a few ingredients.
I love to make this one on Weekends when you crave some good food but want to cut out on too much spices.
This is one Chicken Curry which is light on your belly and is super easy to make as well.
I use only a few whole spices to make the Chicken Curry.
Also this Chicken Curry uses no red chili powder. The only spices is due to the whole garam masala and green chilis.
You'll love how simple this Pahadi Chicken is and yet how delicious this is!
Ingredients
- Chicken (Bone in Chicken, You can use boneless Chicken, but I prefer bone in Chicken as it really infuses lot of flavor in the curry)
- Turmeric, Salt & Pepper (to marinate the Chicken)
- Whole Spices (Cinnamon, Black Cardamom, Green Cardamom, Cloves, Coriander seeds
- Fennel Seeds, Peppercorns)
- Mustard Oil
- Onions (finely chopped)
- Ginger & Garlic (finely chopped)
- Green Chili (finely chopped)
- Curd (thick & beaten)
- Milk
- Coriander leaves (for garnish)
See recipe card for quantities. Also take a look at the video for a quick visual.
How to make Pahadi Chicken Curry
STEP 1: COOK WHOLE SPICES UNTIL FRAGRANT
- Add Mustard Oil to the Kadhai
- As the oil shimmers, add the whole spices and cook until fragrant.
- Add the chopped Onions, Ginger, Garlic and green chilis to this and cook for 5 min over medium high heat.
STEP 2: BLEND THE MASALA INTO A PASTE
- Once oil starts to separate from the masala paste, take the kadhai off the heat and allow it to cool down.
- Grind this Masala into a fine paste with some water using a high speed blender. Blend until thoroughly smooth.
STEP 3: COOK THE MASALA PASTE
- Add some more mustard oil to the same kadhai
- As the oil shimmers, add the Masala Paste and cook for 3-4 minutes or until fragrant.
- Pour Milk and beaten Curd over it and stir until combined through.
STEP 4: ADD CHICKEN AND COVER COOK
- Add the Chicken and toss to combine
- Cover cook on low heat for 20 min. Stir occasionally.
- After the Chicken gets cooked, add some water and bring the curry to a boil
STEP 5: SERVE
- Garnish with freshly chopped Coriander leaves and serve.
Hint: Do not add extra water before the Chicken gets cooked. As the Chicken cooks, it'll release lots of juices which is so flavorful. You can add some water, later on just to make the gravy.
Variations
- Spicy - if you like it spicy, then increase the amount of chopped Green Chilis. I do not recommend to add red chili powder as that will take away from the authenticity of this Pahadi Chicken.
- Creamy - add poppy seeds to the whole spices and blend to a puree. This shall lend a creamy texture to this Pahadi Chicken Curry.
Equipment
I highly recommend upon using a cast iron kadhai for this recipe. You can use a non stick kadhai as well but it will make a difference in the taste.
Storage
Store leftover Pahadi Chicken curry in an airtight container in the refrigerator. You can store this for up to a week. Reheat in the kadhai or microwave before serving.
This Chicken Curry can be frozen for up to a three weeks. Thaw overnight in the refrigerator and reheat in the oven before serving.
More Indian chicken curry recipes
- Spicy Andhra Chicken Curry Recipe (in my own way)
- Methi Malai Chicken | मेथी मलाई चिकन
- Chettinad Chicken Recipe
- Badami Chicken Korma
- Indian Dhaba Style Chicken Curry
- Chicken Tikka Masala
- Indian Chicken Curry
- Dhaba Style Chicken gravy
Pahadi Chicken Curry
Equipment
- kadhai cast iron
Ingredients
- 1 KG Chicken bone in, cleaned, washed & drained
- 1 tsp Turmeric Powder Hadi
- 1 tsp Salt & Pepper
- 4 tbsp Mustard Oil
WHOLE SPICES
- 1 inch Cinnamon dalchini
- 2 medium sized Black Cardamom Pods Badi Elaichi
- 3 medium sized Green Cardamom Pods Choti Elaichi
- 4-5 Cloves laung
- ½ tsp Peppercorns kalimirch
- ½ tsp Coriander seeds sabut dhaniya
- ½ tsp Fennel Seeds sauf
- 2 medium sized Onions finely chopped
- 1 inch Ginger finely chopped
- 7-8 cloves Garlic minced
- 10-15 Green Chilis finely chopped
- ¼ cup Milk full cream
- ½ cup Curd beaten
- Coriander leaves dhaniya patta (for garnish)
Instructions
- Heat 2 tbsp Mustard Oil in the Kadhai. As the oil shimmers, add the whole spices and cook for 2-3 min until fragrant
- Meanwhile, marinate the Chicken pieces with turmeric, salt and pepper
- Next add the chopped Onions, Garlic, Ginger, Green Chilis and cook for 5 min or until oil starts to separate from the masala. Cook over medium high heat.
- Once the spices gets cooked, cool it down and blend to a smooth paste with some water.
- Add 2 tbsp Mustard Oil to the same kadhai. As the oil shimmers. Add the masala paste you just made and cook for 2-3 min.
- De-glaze the kadhai with milk and beaten curd. Stir until combined through.
- Add the Chicken. Toss to combine and cover cook over low heat for 20 min.
- Add water as per requirement and bring it to a boil. Garnish with freshly chopped Coriander leaves and serve.