Country Chicken Curry (Desi Chicken Curry)

Step 1: Marinate the Chicken

In a large bowl, combine 1 kg of country chicken (large curry cut with bones) with 4 tsp chilli powder, 1 tsp turmeric, 2 tsp salt, and 2 tbsp groundnut oil. Mix thoroughly with your hands to ensure the chicken pieces are evenly coated. Set aside to marinate for 60 minutes.

Step 2: Dry Roast Spices for Masala Powder

Heat a pan on low heat. Add 3 tsp coriander seeds, 1.25 tsp poppy seeds (khuskhus), 4 cloves, 2 cinnamon sticks, 3 cardamom pods, 6 garlic cloves (with skin), 2 tbsp desiccated coconut (khopra), 3 dry red chilies, and 3 Kashmiri chilies. Dry roast these spices for 3 minutes on low heat, stirring continuously, until fragrant.

Step 3: Grind Masala Powder

Transfer the dry roasted spices to a grinder. Grind them into a fine powder. Set aside.

Step 4: Prepare the Curry Base

Heat 7 tbsp groundnut oil in a pressure cooker. Add 6 cloves, 4 cinnamon sticks, 6 cardamom pods, and 10 peppercorns. Sauté for a few seconds until aromatic. Then add 4 medium (300 gms) chopped onions, 6 half-slit green chilies, and 30-40 curry leaves. Fry on medium heat for 8 minutes until the onions turn translucent.

Step 5: Add Ginger Garlic Paste and Tomatoes

Add 4 tsp ginger garlic paste to the pressure cooker. Fry on low heat for 2 minutes until the raw smell disappears. Then add 2 medium (150 gms) chopped tomatoes and 1/4 tsp salt. Cook on medium heat for 5 minutes, stirring occasionally, until the tomatoes soften and blend into the mixture.

Step 6: Cook Marinated Chicken

Add the marinated chicken pieces to the pressure cooker. Cook on medium heat for 7 minutes, stirring frequently, until the chicken changes color and is well coated with the spices.

Step 7: Add Masala Powder and Water

Sprinkle the freshly ground masala powder over the chicken. Cook on low heat for another 7 minutes, stirring well to ensure the masala is evenly distributed and cooked. Pour in 600 ml of water and stir to combine.

Step 8: Pressure Cook the Chicken

Close the lid of the pressure cooker and cook for 6-7 whistles on medium heat. Once done, turn off the heat and let the pressure release naturally. Open the cooker and stir the curry. The chicken should be tender and the gravy rich.

Step 9: Serve

Serve the hot Country Chicken Curry in a serving dish. Enjoy with rice, roti, or your favorite bread.

• Marinating the chicken for at least an hour helps it absorb flavors and become more tender.

• Dry roasting the spices on low heat ensures they release their aroma without burning.

• Adjust the amount of green chilies and red chilies according to your spice preference.

• For a thicker gravy, you can add a tablespoon of cashew paste along with the water.

• To enhance the flavor, a pinch of garam masala can be added at the end of cooking.