Pahadi Chicken Curry Recipe
Make rustic Pahadi chicken curry in one pot with mustard oil, a coarse onion-ginger-garlic paste, hing water, and garam masala. This thin, blog gravy is perfect with rice.
Servings: 2 people
Ingredients
- ½ cup chopped onions
- 2-3 green chilies
- 2 inch piece of ginger
- 6-8 garlic cloves peeled
- ½ teaspoon hing (asafetida)
- ¼ cup hot water
- 4 tablespoons mustard oil
- 2 bay leaves
- 1 teaspoon cumin seeds
- 500 grams chicken skinless, bone-in, cut into 1 and ½ inch pieces
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 2 teaspoons garam masala
- ½ cup pureed tomatoes
- 3 tablespoons chopped cilantro (fresh coriander)
Instructions
- Add onions, green chilies, ginger, and garlic to a chopper. Pulse to make a coarse paste. Stop before it turns smooth. The tiny bits of onion and ginger give this curry its rustic hill texture. A smooth paste turns it into an ordinary onion gravy.
- Mix hing into hot water and set it aside.
- Heat a heavy-bottomed pan over medium-high heat. Add mustard oil and heat it until it just starts to smoke.
- Add bay leaves and cumin seeds. Let them crackle for 3 to 4 seconds.
- Add chicken. Sauté for 4 to 5 minutes, until the pieces turn opaque and take on a little color.
- Add the onion paste, salt, turmeric powder, and garam masala powder. Cook, stirring often, for 6-8 minutes.
- Add tomato and cook for 2-3 minutes. Then add hot hing water. Mix well so every piece of chicken is coated with the masala.
- Pour in 2 cups of water and stir.
- Cover the pan and cook on medium-low heat for 35 to 40 minutes, stirring once or twice, until the chicken is tender and the gravy is thin but flavorful.
- Garnish with chopped coriander leaves and serve hot.
Nutrition
Calories: 570kcal | Carbohydrates: 14g | Protein: 24g | Fat: 47g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1406mg | Potassium: 470mg | Fiber: 4g | Sugar: 4g | Vitamin A: 499IU | Vitamin C: 19mg | Calcium: 55mg | Iron: 2mg
