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
Build a full meal around Garhwali Chicken
Get a matched combo of sides and accents
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 | Tomato , 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 | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pan until it starts to smoke slightly, then reduce the heat.
- 2 Add the chopped onions and sauté until golden brown.
- 3 Add ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
- 4 Add chopped tomatoes and cook until they turn soft and oil starts to separate.
- 5 Mix in coriander powder, cumin powder, turmeric powder, red chili powder, and salt.
- 6 Add the chicken pieces and stir well to coat with the spices.
- 7 Cook the chicken on medium heat until it is browned on all sides.
- 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 Stir in garam masala and cook for another 2 minutes.
- 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.