Kumaoni Chicken
Pahadi chicken curry made with free-range hill chicken slow-cooked in mustard oil with a simple masala of onion, ginger-garlic, coriander, and red chilli — the Kumaoni version is less spiced than Punjabi or plains curries, with the clean, direct flavour of mountain cooking. The thin gravy is meant to be absorbed by mandua roti or rice.
Cuisines
Kumaoni
Best for
Lunch
Dinner
Build a full meal around Kumaoni 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 teaspoon | Cumin , seeds |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
1 cup | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 medium | Tomato , pureed |
|
— | Salt , to taste |
|
1 cup | Water |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pan until it starts to smoke slightly.
- 2 Add cumin seeds and let them splutter.
- 3 Add finely chopped onions and sauté until golden brown.
- 4 Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
- 5 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- 6 Add the chicken pieces and cook until they are browned on all sides.
- 7 Pour in the tomato puree and cook until the oil separates from the mixture.
- 8 Add water, cover the pan, and let it simmer on low heat for about 20 minutes or until the chicken is cooked through.
- 9 Sprinkle garam masala and mix well.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic flavor, use fresh tomatoes instead of canned puree.