Country Chicken Curry (Desi Chicken Curry)
Summary
- A traditional and flavorful country chicken curry recipe, where chicken is marinated with spices, then cooked with a freshly ground aromatic masala and tender onions and tomatoes in a pressure cooker. This dish is perfect for a hearty meal.
All Ingredients - For Marination
- Country (desi) chicken, large curry cut with bones 1 kg
- Chilli powder 4 tsp
- Turmeric 1 tsp
- Salt 2 tsp
- Groundnut oil 2 tbsp
All Ingredients - For Masala Powder
- Coriander seeds 3 tsp
- Poppy seeds (khuskhus) 1.25 tsp
- Cloves 4 nos.
- Cinnamon 2 nos.
- Cardamom 3 nos.
- Garlic cloves (with skin) 6 nos.
- Desiccated coconut (khopra) 2 tbsp
- Dry red chilli 3 nos.
- Kashmiri chilli 3 nos.
All Ingredients - For Cooking
- Oil 7 tbsp
- Cloves 6 nos.
- Cinnamon 4 nos.
- Cardamom 6 nos.
- Peppercorns 10 nos.
- Chopped onions 4 medium (300 gms)
- Green chilli (half slit) 6 nos.
- Curry leaves 30-40 nos.
- Ginger garlic paste 4 tsp
- Chopped tomato 2 medium (150 gms)
- Salt 1/4 tsp
- Water 600 ml
Tools You'll Need
- Pan
- Pressure cooker
- Bowl
Don't have an ingredient? Try these 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.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: 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 .
Step 2: 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.
Step 3: Grind the spices
Transfer the roasted spices to a grinder and grind into a fine powder.
Step 4: 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.
Step 5: 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.
Step 6: Add ginger garlic paste
Add 4 tsp ginger garlic paste to the cooker and fry on low heat for until the raw smell disappears.
Step 7: 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.
Step 8: 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.
Step 9: 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.
Step 10: Pressure cook the curry
Pour 600 ml water into the cooker and mix well. Close the lid and pressure cook for 6-7 whistles.
Step 11: Serve
Once the pressure is released naturally, open the cooker. Stir the chicken curry and serve hot.
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