Every corner of India has several hidden food treasures. Today we will explore a bit of Himachali cuisine, which involves a lot of scrumptious non-vegetarian delicacies. We found this special Pahadi Murgh recipe from the hills of India. Pahadi Murgh is cooked in yoghurt, and the masala is prepared by broiling cinnamon sticks, onions, cloves, coriander and fennel seeds, then ground in a paste to cook with chicken.
Pahadi Murgh (Chicken) Gravy
Ingredients:
- 500 grams chicken
- 1/2 cup whisked curd
- 1/4 cup milk
- 1 teaspoon Haldi powder
- 2 cardamom elaichi seeds
- 1 Badi elaichi
- 2 chopped coriander leaves
- Cooking oil and salt to taste
To grind:
- 2-4 chopped onions, green chilli and garlic cloves
- 1-inch ginger
- 2 tablespoon coriander seeds
- 1-inch dalchini (stick)
- 2 laung
- 1 teaspoon saunf
- 1 teaspoon back peppercorns
Method:
- Heat vegetable cooking oil in a kadhai, add cinnamon sticks and cloves and let them fry for seconds.
- Add fennel coriander seeds, ginger, garlic and saute them. Add onions and saute until the onions turn brown.
- Now grind the onion mixture by adding a little water to a mixer.
- Heat the kadhai again with oil, add salt, turmeric powder, chicken pieces, and fry until the pieces turn crispy golden brown.
- Take the chicken out of the kadhai and add green and black cardamom in the oil. Now let allow the aroma release for some seconds.
- Now add onion paste and cook for a few minutes.
- After a few minutes, add whisked milk, dahi, chicken pieces and stir well. Cook the chicken curry on a medium flame for about 10 minutes.
- Add water equally to improve the texture of the pahadi murgh gravy.
- Cook and cover the Chicken Curry, add coriander leaves and serve hot.
- Serve the Pahadi Murgh Gravy with Jeera Rice and Butter Garlic Naan with your friends and family.