Name: Desi Murga Shorbay Walay
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 People
Cuisine: Pakistani
Ingredients: 1 whole (approx. 1.5-2 kg), cut into pieces Desi Chicken; 1/2 cup Cooking Oil; 2 medium, sliced Onions; 3 medium, chopped Tomatoes; 2 tablespoons Ginger-Garlic-Green Chili Paste; 1 teaspoon Turmeric Powder; 1.5 teaspoons Cumin Powder; 1 teaspoon Red Chili Powder; 1 teaspoon (or to taste) Salt; 2-3 cups Water

Ready in

50 mins

Cuisine

Pakistani · North Indian/Pakistani

Prep Time

15 min

Cook Time

35 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe Summary

A traditional Pakistani country chicken curry, known as Desi Murga Shorbay Walay, prepared with fresh chicken pieces cooked in a rich, flavorful gravy of onions, tomatoes, and aromatic spices. This hearty dish is perfect for lunch or dinner, offering a comforting and authentic taste.

Adjust servings

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All Ingredients - Main Ingredients

Desi Chicken 1 whole (approx. 1.5-2 kg), cut into pieces
Cooking Oil 1/2 cup
Onions 2 medium, sliced
Tomatoes 3 medium, chopped
Ginger-Garlic-Green Chili Paste 2 tablespoons
Turmeric Powder 1 teaspoon
Cumin Powder 1.5 teaspoons
Red Chili Powder 1 teaspoon
Salt 1 teaspoon (or to taste)
Water 2-3 cups

Tools You'll Need

Pot
Pressure cooker
Bowl

Don't have an ingredient? Try these swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)

Step-by-Step Instructions

Step 1: Sauté Onions and Tomatoes

Add 1/2 cup of cooking oil to a pot. Once hot, add the sliced onions and 1 chopped tomato. Sauté until the onions turn light golden brown, approximately .

Step 2: Add Ginger-Garlic-Chili Paste

Add 2 tablespoons of ginger-garlic-green chili paste to the pot. Sauté for until fragrant.

Step 3: Incorporate Remaining Tomatoes and Spices

Add the remaining 2 chopped tomatoes to the pot and cook until they soften. Then, add 1 teaspoon of turmeric powder, 1.5 teaspoons of cumin powder, 1 teaspoon of red chili powder, and 1 teaspoon of salt. Mix well and cook the masala until the oil separates from the mixture, about .

Step 4: Brown the Chicken

Add the cut chicken pieces to the pot. Mix thoroughly to coat the chicken with the masala. Sauté for until the chicken changes color and is lightly browned.

Step 5: Pressure Cook the Chicken

Pour 2-3 cups of water into the pot, ensuring the chicken is mostly submerged for the curry. Close the pressure cooker lid and cook for after the first whistle, or until the chicken is tender.

Step 6: Serve the Curry

Once cooked, carefully open the pressure cooker. Stir the curry and serve the Desi Murga Shorbay Walay hot in a bowl.

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