Chicken Curry | Country chicken recipe | desi chicken curry | tasty chicken curry.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley can be a healthier option, while dried cilantro is often cheaper.

Take 800 grams of country chicken, which yields about 800 grams of meat after cleaning.

Peel and slice 5 medium-sized onions into thin slices.

Heat half a cup of mustard oil until hot and fry the sliced onions until golden brown, about 5-7 minutes.

Once the onions are golden brown, turn off the flame and let them cool slightly.

Add the chicken pieces to the cooled onions.

Add 2 pieces of cinnamon, 12-15 black peppercorns, 5-6 cloves, 1 star anise, and 0.5 teaspoon of shah jeera.

Add 3 tablespoons of ginger-garlic paste, 4-5 slit green chilies, 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 3 teaspoons coriander powder, 1 teaspoon cumin powder, and salt to taste.

Add 2 chopped medium-sized tomatoes and mix everything well.

Add 1 teaspoon of homemade ghee and mix again to combine the spices with the chicken.

Marinate the chicken mixture for 2 hours.

After marination, turn on the flame and add a little water (about 1 small bowl).

Cover and cook on low heat for 20-25 minutes, stirring once in between.

Roast a little dried coconut, 8-9 cashews, a small piece of nutmeg, a little mace, and 3 green cardamoms on a tava.

After 30 minutes, check the chicken; it should have released a lot of water.

Continue cooking on low heat until the water dries up and the chicken is tender, which takes about 45-50 minutes.

After roasting, add 1 teaspoon of poppy seeds to the hot tava and let it roast briefly.

Once cooled, grind the roasted mixture without water first, then add a little water to make a smooth paste.

After 50 minutes of cooking, check the chicken; the water should be mostly dried up and the spices well cooked.

Add the ground paste to the chicken mixture and mix well.

Adjust the gravy consistency by adding about 1.5 cups of water as needed.

Taste and add more salt and red chili powder if desired.

Bring it to a boil, then cover and cook on low heat for another 15 minutes.

After 15 minutes, check the chicken; it should be well cooked and tender.

Add a quarter teaspoon of garam masala and some chopped fresh cilantro, mix lightly.

Turn off the flame and let it rest covered for 5-7 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: