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Pahadi Chicken Curry

Srirup
Pahadi Chicken Curry is a simple and easy Chicken curry recipe made with simple and rustic spices. Its so easy to make and is so good!
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Prep Time 5 minutes
Cook Time 40 minutes
no resting time required 0 minutes
Total Time 45 minutes
Course dinner
Cuisine Indian
Servings 4 people
Calories 345 kcal

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.
Keyword Indian Chicken Curry, Pahadi Chicken Curry