Country Chicken Curry (Desi Chicken Curry)
For Marination
For Masala Powder
For Cooking
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Marinate the chicken
Combine 1 kg country chicken (large curry cut with bones) with 4 tsp chilli powder, 1 tsp turmeric, 2 tsp salt, and 2 tbsp groundnut oil in a bowl. Mix well until the chicken is evenly coated. Set aside to for .
Prepare the masala powder
In a pan, 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 chillies, and 3 Kashmiri chillies. Dry roast on low heat for , stirring continuously until aromatic.
Grind the spices
Transfer the roasted spices to a grinder and grind into a fine powder.
Sauté whole spices
Heat 7 tbsp oil in a pressure cooker. Add 6 cloves, 4 cinnamon sticks, 6 cardamom pods, and 10 peppercorns. for a few seconds until fragrant.
Cook onions, green chilies, and curry leaves
Add 4 medium (300 gms) chopped onions, 6 half-slit green chilies, and 30-40 curry leaves to the pressure cooker. Fry on medium heat for until the onions turn translucent and slightly golden.
Add ginger garlic paste
Add 4 tsp ginger garlic paste to the cooker and fry on low heat for until the raw smell disappears.
Cook tomatoes
Add 2 medium (150 gms) chopped tomatoes and 1/4 tsp salt. Cook on medium heat for , stirring occasionally, until the tomatoes soften and the mixture becomes pulpy.
Add marinated chicken
Add the chicken to the cooker. Cook on medium heat for , stirring frequently, to the chicken and allow it to absorb the flavors.
Incorporate masala powder
Add the freshly ground masala powder to the chicken. Cook on low heat for , stirring well to ensure the masala coats the chicken and releases its aroma.
Pressure cook the curry
Pour 600 ml water into the cooker and mix well. Close the lid and pressure cook for 6-7 whistles.
Serve
Once the pressure is released naturally, open the cooker. Stir the chicken curry and serve hot.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
Your Notes
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