Recipe for Thick Pahadi Murgh Gravy

Typical Pahadi Chicken
Thick Pahadi Murgh Gravy

This is a Recipe for making at home typical Restaurant or Dhaba style Pahadi Chicken or Murgh with a smokey flavor. This is main course thick Chicken Gravy, which is prepared using a freshly prepared Green Masala.

The Marathi language version of the same Chicken recipe can be seen here – Pahari Chicken

Preparation Time: 45 Minutes
Serves: 4-5 Persons

1 Kg Chicken
½ Cup Curd
1 Tablespoon Ginger-Garlic Paste
6-7 Green Chilies
1 Teaspoon Garam Masala
1 Teaspoon Black Salt
1 Cup Spinach Paste
1 Cup Suva (Shepuchi Bhaji)
Salt as per taste
1 Cup Coriander Leaves (chopped)
1 Cup Mint (Pudina)
1 Teaspoon Cumin Seeds (powdered)
2 Tablespoon Oil
1 Tablespoon Chat Masala
1 Tablespoon Amul Butter

Typical Pahadi Chicken
Thick Pahadi Murgh Gravy

Wash the Spinach Leaves, boil and grind to a paste in a mixer.
Wash the Suva, Coriander, Mint Leaves and chop them.
Wash the Chicken pieces and apply the Curd and keep them aside for 15-20 minutes.
Then add the Spinach Paste, chopped Suva, Coriander, Mint, Green Chilies, Ginger-Garlic Paste, Black Salt, Salt, Cumin Seeds Powder, Oil and mix it well.
Heat the Kadai and add the Chicken and cover the Kadai with a plate and cook the Chicken.
After cooking the Chicken you can add a burning piece of coal and put it in a steel Katora, add a few drops of Oil and One-Fourth Teaspoon Garam Masala on it and keep it inside the Kadai for about 2-3 minutes, the Kadai should be covered. This is to give the Pahadi Chicken a Smokey Flavor.
Serve hot with Chapatti or Paratha. Before serving add the Chat Masala and Amul Butter.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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