Garhwali Chicken

Garhwali Chicken

Garhwali Chicken

Pahari country chicken curry — small, tough country chicken (not broiler) cooked slowly in a mustard oil-based gravy with onion, tomato, ginger, garlic, and a modest measure of local whole spices. The Rajput Garhwali preparation is simpler and less layered than plains-style chicken curries — the focus is on the flavour of the local free-range bird, which has firmer flesh and a more pronounced flavour than commercial chicken. Eaten at celebrations and weekend meals.

Cuisines

Garhwali

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 45 min Total: 60 min 2-3 servings

Ingredients

500 grams chicken, cut into pieces
2 tablespoons mustard oil
1 large onion, finely chopped
2 medium tomatoes, finely chopped
1 tablespoon ginger-garlic paste
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon salt or to taste
2 cups water
1 handful fresh coriander leaves, chopped

Instructions

  1. 1 Heat mustard oil in a pan until it starts to smoke slightly, then reduce the heat.
  2. 2 Add the chopped onions and sauté until golden brown.
  3. 3 Add ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
  4. 4 Add chopped tomatoes and cook until they turn soft and oil starts to separate.
  5. 5 Mix in coriander powder, cumin powder, turmeric powder, red chili powder, and salt.
  6. 6 Add the chicken pieces and stir well to coat with the spices.
  7. 7 Cook the chicken on medium heat until it is browned on all sides.
  8. 8 Pour in the water, cover the pan, and let it simmer on low heat for about 20-25 minutes, or until the chicken is cooked through.
  9. 9 Stir in garam masala and cook for another 2 minutes.
  10. 10 Garnish with fresh coriander leaves before serving.

Tips

For an authentic flavor, use mustard oil and let it smoke slightly before adding the onions.