Non-Veg Recipe

Garhwali Chicken

Garhwali Chicken goes well with Chappati and Jeera Rice.

The first time I tasted this dish was at one of my Garhwali friend’s house.  His mother cooked this Garhwali Chicken dish and I asked for the recipe.  This dish is rich and has awesome taste.  I cooked this dish for my family and we all enjoyed it with Chappati and Jeera Rice.

Ingredients : 

  • Chicken – 1 kg – clean it properly with water and keep it aside.
  • Onion – 4 medium size – Sliced into long pieces.
  • Fresh Coconut – 1 Cup – rougly chopped.
  • Ginger and Garlic Paste – 2 tsp.
  • Khaskhas (Poppy seeds) – 2 tbs.
  • Kalonji (Onion) seeds – half tsp.
  • Jeera – 1 tsp.
  • Methi (Fenugreek) seeds – half tsp.
  • Whole Dry Masalas – 3 Bay leaves, 6 Pepper corns, Cinnamon stick – 1 inch – two pieces, Green Cardamom – 4, Black Cardamom – 2, Star Anise – 1, Clove – 4.
  • Curd (Dahi) – 200 gms – whipped properly.
  • Coriander Leaves – finely chopped – 1 Cup.
  • Salt to taste.
  • Cooking Oil – 2 tbs.
  • Tumeric Powder – half tsp.
  • Red Chill powder – 2 tsp.
  • Garam masala powder – half tsp.
  • Coriander powder – half tsp.

Method : 

  • Take a Pan and heat it up.
  • Dry Roast the chopped Coconut first on the heated pan.  After it turns golden brown, add Poppy Seeds and roast them for less than a minute.
  • Grind the Roasted Coconut and Poppy seeds in a Grinder by adding little water.  Make a thick paste of this mixture.   Keep it aside.
  • Take a Kadai or Wok.  Add Cooking oil and allow it to heat up.
  • Add Kalonji seeds and allow it to pop up.
  • Add Jeera and Methi seeds and allow them to pop up.
  • Add all Whole Dry Masalas to the hot Oil.  Mix them well for just 1 to 2 minutes until these masalas release their flavours into the oil.
  • Add Sliced Onion and cook it until it turns golden brown.
  • Add Ginger and Garlic paste and stir it well until Ginger and Garlic is cooked.  This takes around 2 minutes.
  • Add Chicken to the Kadai and mix it well.
  • Roast the Chicken along with cooked Onion and dry masalas.
  • Keep stiring until the Chicken is half cooked.
  • Add Red Chilli powder, Tumeric powder, Coriander powder, Garam masala powder to the Kadai.  Stir them well and allow them to coat properly on chicken pieces.  Keep stiring gently.
  • Let the masala powder cook with chicken for 4 to 5 minutes.
  • Add Dahi to the Kadai.
  • Stir gently and mix the Dahi with Chicken and all other masalas.
  • Add Salt to taste at this stage.  
  • Close the lid of Kadai and let it cook for 4 to 5 minutes on low or medium heat.
  • After 5 minutes, remove lid, add little water as per required thick gravy consistency.  Mix them well gently.  
  • Close the lid of the Kadai and let it cook for another 4 to 5 minutes.
  • Add Coconut and Poppy seed paste to the Kadai.  Stir well gently and allow it to cook for another 2 to 3 minutes.
  • Turn off the heat.  Open the lid after 15 minutes.
  • Mix the Chicken and gravy well.
  • Add Chopped coriander leaves.
  • Garhwali Chicken is ready to eat with Chappati and Jeera Rice.
  • Serve Hot.
  • Happy Eating.

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