There are truly a few things that unite India's diverse culinary landscape quite like an authentic chicken curry. It's the centrepiece of our Sunday lunches, the go-to in a time of celebration, and a dish that carries the history of a region. And there’s over 100 regional masterpieces waiting to be discovered!

With that, we’re back to The Weekend Chicken Curry, our monthly exploration of India's most iconic chicken dishes. Our journey so far has taken us along the western coast, from the fiery Malvani Kombdi Vade to the Mangalorean Kori Gassi and even to a Punjabi Dhaba for the taste of an authentic highway curry.

This month, we’re travelling even further up north, for the real Pahadi taste.  

The soul of the Pahari chicken curry lies in the Kumaoni spices, particularly jakhiya. These tiny, dark, wild mustard seeds are briefly tempered in hot oil (traditionally mustard oil) until they crackle and pop, releasing a distinctive, nutty and slightly pungent aroma. This tempering forms the foundational flavour, differentiating it from curries found elsewhere. Combined with fresh ginger-garlic paste and a handful of common spices, you might also find hints of Jambu (a local alpine onion relative).

In fact, the Godrej Food Trends 2025, have brought this particular cuisine to the focus, the lesser-known ones from the Himalayas. For their additional appeal of being ingredient-forward, clean and flavourful, cuisines from Ladakh, Jammu, Uttarakhand, Himachal Pradesh, Arunachal Pradesh and Nepal are taking centre stage. Take for instance, the restaurant Naar, a project by Chef Prateek Sadhu, formerly of Masque, situated in the Himalayas, it uses local produce in its menu.

For a recipe this special, the quality and cut of the chicken are paramount. We need pieces that can soak up the local spices and a few bone-in cuts to lend that rich, deep flavour to the gravy.

This is why Godrej Real Good Chicken – Curry Cut is the perfect partner for our weekend culinary adventure.

The pre-cut, hygienically packed chicken saves you invaluable prep time, letting you focus on the true art of the dish, i.e., tempering those unique Kumaoni spices and perfecting the fragrant gravy. Each piece is cut to the ideal size, ensuring even cooking. The inclusion of bone-in pieces is a non-negotiable for an authentic murgh, and this chicken gets it just right.

Authentic Pahari Murgh

Yields: 4 servings Prep time: 15 minutes Cook time: 30-40 minutes

Ingredients:

• 1 pack (approx. 450g) Godrej Real Good Chicken – Curry Cut
• 2 tbsp Mustard Oil (or vegetable oil)
• 1 tsp Jakhiya seeds (substitute with black mustard seeds if unavailable)
• 1 cup onions, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder (haldi)
• 1-2 tsp coriander powder (dhaniya)
• ½ - 1 tsp red chilli powder (adjust to heat preference)
• ½ cup tomatoes, finely chopped (or pureed)
• ¼ cup plain yoghurt (dahi), whisked (optional, for a slight tang and body)
• Salt to taste
• Water, as needed (approx. 1-1.5 cups)
• Fresh coriander leaves, chopped (for garnish)

Method:

Heat the mustard oil in a heavy-bottomed pot or kadhai until it just begins to smoke lightly (this reduces its pungency). Lower the heat and add the Jakhiya seeds. Let them splutter for a few seconds. Be careful not to burn them.

Add the finely chopped onions and sauté on medium heat until they turn soft and golden brown. Add the ginger-garlic paste and sauté for another minute.

Lower the heat and add the turmeric powder, coriander powder and red chilli powder. Stir for about 30 seconds, allowing the spices to simmer and release their fragrance into the oil.

Add the chopped tomatoes and salt. Cook until the tomatoes soften and the oil begins to separate from the masala. If you're using yoghurt, whisk it well and add it now, stirring continuously for a minute to prevent curdling. Cook until the masala thickens slightly.

Add the Godrej Real Good Chicken pieces to the pot. Increase the heat slightly and sear the chicken on all sides for 4-5 minutes, ensuring each piece is well-coated with the aromatic masala.

Pour in about 1 to 1.5 cups of warm water (or as needed for your preferred gravy consistency). Bring the curry to a gentle boil, then reduce the heat, cover the pot and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

Check the seasoning and adjust salt if needed. Garnish generously with fresh coriander leaves. Serve hot with fluffy steamed rice or, for a truly authentic touch, with mandua ki roti (finger millet flatbread).
There you have it, a weekend meal that tells a story of the serene Himalayas, and now, a treasured memory from your own kitchen!

Join us next month as we travel to another region to uncover its signature chicken curry. Have you tried making Pahari Murgh? Share your creations with us on Instagram, tagging @VikhroliCucina and using the hashtag #TheWeekendChickenCurry!