Himachali Chicken

Cuisines

Best for

Recipe

Ingredients

500 grams	chicken, cut into pieces
2 tablespoons	mustard oil
1 cup	onions, finely sliced
2 teaspoons	ginger-garlic paste
1 cup	tomatoes, chopped
1 teaspoon	coriander powder
1 teaspoon	cumin powder
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	garam masala
1 cup	yogurt
2 tablespoons	fresh coriander leaves, chopped
1	bay leaf
2	green cardamom pods
1	cinnamon stick
1	black cardamom pod
Salt	to taste
Water	as needed

Instructions

1. 1 Heat mustard oil in a pan until it reaches its smoking point, then reduce the heat.
2. 2 Add bay leaf, green cardamom, cinnamon stick, and black cardamom. Sauté for a few seconds until fragrant.
3. 3 Add sliced onions and cook until they turn golden brown.
4. 4 Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. 5 Add chopped tomatoes and cook until they become soft and oil starts to separate.
6. 6 Mix in coriander powder, cumin powder, turmeric powder, and red chili powder. Cook for another minute.
7. 7 Add chicken pieces and stir well to coat them with the spices. Cook for 5-7 minutes until the chicken is lightly browned.
8. 8 Whisk the yogurt and add it to the pan. Stir continuously to prevent curdling.
9. 9 Add salt to taste and a little water if needed to adjust the consistency of the gravy.
10. 10 Cover and cook on low heat for 20-25 minutes until the chicken is cooked through and tender.
11. 11 Sprinkle garam masala and fresh coriander leaves over the chicken. Mix well.
12. 12 Serve hot with steamed rice or roti.