Gathering Ingredients(Serves 4-6): Pahadi Chicken CurryÂ
For the Marinade:
- 800 g chicken (cut into pieces, bone-in for richer flavour)
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- Salt, to taste
- Juice of 1 lemon
For the Curry:
- 3 large onions, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, finely chopped
- 2 tomatoes, chopped (or 1 can, 400 g, diced tomatoes)
- 2–3 green chilies, slit (adjust to taste)
- Asafoetida (hing), a pinch
- A handful of fresh mint leaves
- A handful of fresh coriander leaves, roughly chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala (optional)
- 1 bay leaf
- 4 cups water or chicken broth
- 2–3 tablespoons oil (or ghee)
Optional for authentic Mountain flavour: pound some roasted coriander and cumin seeds
Method:
Marinate the Chicken:
In a large bowl, combine the chicken pieces with ginger-garlic paste, turmeric, salt, and lemon juice. Mix well, cover, and let it marinate for at least 1–2 hours (or overnight in the refrigerator for deeper flavour).
Sauté the Aromatics:
In a heavy-bottomed pot or Dutch oven, heat the oil or ghee over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds. Then add the sliced onions and sauté until they turn soft and golden brown. Stir in asafoetida, minced garlic, chopped ginger, and green chilies. Cook until fragrant.
Build the Curry Base:
Add the chopped tomatoes to the pot. Allow them to break down, stirring occasionally, until the oil begins to separate from the mixture. Stir in the coriander powder, red chili powder, and bay leaf.
Cook the Chicken:
Add the marinated chicken pieces to the pot, stirring gently so they are coated with the aromatic base. Pour in the water or chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30–45 minutes, or until the chicken is tender and the flavours have melded.
Final Touches:
In the final 5–10 minutes of cooking, stir in the fresh mint, coriander, if using roasted and pounded coriander and cumin seeds, this is a good time to add. Sprinkle in the garam masala (optional). Taste and adjust the seasoning if needed.
Serve:
Remove the bay leaf before serving. Ladle the Pahadi Chicken Curry into bowls and serve it hot with steamed rice or Indian flatbreads like roti. Enjoy the hearty, comforting flavours that reflect the spirit of the mountains.
Hearthkeeper’s Secret
“The true warmth of a meal is not just in the heat of the fire, but in the love stirred into every pot. In every bowl of Pahadi Chicken Curry, remember that the simplest ingredients, when combined with the care of a community, transform hardship into a feast of resilience and hope.”
May this Pahadi Chicken Curry, born from the struggles of a harsh winter and the kindness of a caring community, remind you that every shared meal is a celebration of life’s simple joys. Enjoy the flavours of the mountains and the legacy of a people who found warmth even in the coldest times.
