Pahadi chicken
Pahadi chicken, from above
Non vegHimachal Pradesh

Pahadi chicken

Chicken in a bright green coriander, mint and curd masala. Fresh, herby and a little fiery.

60 minTime
42 gProtein each
mediumSpice
The green chicken of the hills2 chapters · 1 min read

Make it your way

Grandma's wayCoriander, mint, curd, mustard oil.
The original
462kcalsame
42 gproteinsame
3 gfibresame
60minutessame

Classic pahadi chicken.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)800 g, curry cut
Coriander leaves (cilantro)1 large bunch
Mint leavesa big handful
Spinacha handful
Green chilli4
Ginger garlic paste2 tbsp
Curd (plain yogurt, natural yoghurt)⅔ cup
Mustard oil3 tbsp
Whole spicesbay leaf, black cardamom, cloves
Onion1 large, chopped
Coriander powder (ground coriander)2 tsp
Cumin powder (ground cumin)1 tsp
Turmeric (ground turmeric)¼ tsp
Garam masala1 tsp
Lemon juice2 tsp
Saltto taste

Method

4 steps
  1. 1Grind coriander, mint, spinach, green chillies and ginger garlic paste with curd into a smooth green paste. Marinate the chicken in it for 1 hour.
  2. 2Heat mustard oil until it smokes, cool slightly, add whole spices and onion and fry until light golden.
  3. 3Add powders, then the chicken with its marinade. Cook on medium, stirring, for 10 minutes.
  4. 4Cover and simmer until the chicken is cooked through with no pink at the bone, about 20 minutes. Finish with garam masala and lemon.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Pahadi chicken: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Tudkiya bhath60 min
On the side Coconut chutney10 min
On the side Dongchimi40 min
To drink Sol kadhi40 min
Something sweet Malai kulfi60 min
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