Pahadi Murgi Bhaat | Traditional Mountain Chicken Curry by Chef Ashish Kumar | SIMPLE & FLAVOURFUL !

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based option, while chickpeas offer a budget-friendly protein.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free, while sour cream is often less expensive.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier, and butter is a common substitute.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers add sweetness without heat, while jalapeños are more affordable.

Heat 1/2 cup mustard oil in a large pot until hot.

Add 2 bay leaves, 1 piece of cinnamon, 2 black cardamoms, 4 cloves, 8-10 peppercorns, and 1-2 green cardamoms to the oil and sauté for a minute.

Stir in 300 grams of blended onion and cook until golden brown.

Add 1 tablespoon of ginger garlic paste and sauté for a few minutes.

Mix in 1/2 tablespoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, and 1/2 tablespoon of Garam Masala, and cook for a minute.

Add salt as per taste and 4-5 whole red chilies.

Add 500 grams of chicken pieces and sauté until chicken is browned.

Sprinkle in 1 tablespoon of Kasoori Methi and 2 pinches of asafoetida, and mix well.

Pour in 1-1.5 cups of hot water and bring to a boil, then reduce heat and simmer until chicken is cooked through.

Finish with a few chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens