CHICKEN HALDIGHATI | TURMERIC CHICKEN CURRY

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While scrolling down my facebook page, I got this recipe, named Chicken Haldighati. The name is quite interesting. The yellow turmeric gravy gives it a nice & attractive look. The recipe is very simple Rajashthani side dish. On Sundays, my super foodie husband always wants something new, that too from my kitchen. So, this Sunday I am going to share the recipe with you. And trust me, this simple and easy recipe tastes awesome. You can serve it with veg-kalimirch pulao or roti or parathas. So, without wasting too much time let's check out the recipe - 


Ingredients
  • Chicken, on bone - 1 kg
  • Yogurt - 300 gm
  • Ginger, grated - 2 tsp
  • Onion, cut into rings - 3
  • Green chillies - 4
  • Fresh coriander leaves, chopped - 1 cup
  • Turmeric powder - 1 tsp
  • Coriander seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Black peppercorns - 5 to 6
  • Cloves - 4
  • Roasted coriander powder - 1/2 tsp
  • Kashmiri red chilli powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Cashew nuts - 10 to 12
  • Milk - 1 cup
  • Fresh cream - 1/2 cup
  • Salt - to taste
  • Ghee - as required


Method

 Take a blender. Put the yogurt into it. Add ginger, green chillies, cashew nuts, turmeric powder, peppercorns, cloves, coriander and cumin seeds. Make a fine smooth paste and keep aside.


Put a wok on the flame. Add 2 tsp ghee. Add the onion rings and fry till transculent. Add the chicken pcs and cook for about 2 mins. Now add salt and the premade yogurt paste to it. Give it a nice mix. Cover the lid and cook for 5 mins. 


Add roasted coriander powder, kashmiri red chilli powder, garam masala powder and coriander leaves. Mix and add the milk. Cover the lid and cook for about 15 to 20 mins. In between stir well. 


Once the chicken becomes nice and soft, add the fresh cream and mix. Switch off the flame. Cover the lid and keep it for 5 mins. Garnish with some fresh coriander leaves and serve hot.

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