Indulge in the rich, aromatic flavors of authentic Desi Chicken Curry, a dish that embodies the heart of Indian home cooking. This isn't your average chicken curry; it's a journey through a symphony of spices, where tender chicken pieces simmer in a fragrant, deeply flavorful sauce. Forget bland takeout – this recipe unlocks the secret to creating a truly memorable curry, bursting with the warmth of ginger, garlic, and a blend of carefully selected spices that will tantalize your taste buds. The depth of flavor comes from slow cooking and attention to detail, transforming humble ingredients into a culinary masterpiece.
Prepare to be transported to the bustling kitchens of India as we guide you through each step of this delicious recipe. From preparing the marinade to achieving that perfect balance of spices, we'll walk you through every detail, ensuring your Desi Chicken Curry is a resounding success. Get ready to embark on this culinary adventure – let's get cooking!
Tools Needed
- Iron pan
- Brick rat (for stove)
- Grater
Ingredients
- Chicken: 1.5 kg
- Salt
- Turmeric powder
- Coriander powder
- Chili powder
- Mustard oil
- Bay leaves: 2
- Jali phool
- Poppy seeds
- Onions: 4 large
- Ginger-garlic-green chili paste
- Whole spices
- Hot red chilies
- Kashmiri red chili powder
- Makhana (Fox nuts)
- Chicken masala
- Coriander leaves
- Garam masala
- Water
Step-by-Step Instructions
Step 1. Marinate and Cook Chicken
- Marinate chicken with salt, turmeric powder, coriander powder, chili powder, and mustard oil. Mix well and let it rest for 5-6 minutes.
- Heat mustard oil in an iron pan. Add the marinated chicken and stir continuously until cooked (5-7 minutes).
Step 2. Sauté Aromatics and Spices
- In the same pan, add 2 spoons of the cooked chicken, heat up some mustard oil and add bay leaves, jali phool, and poppy seeds. Stir until cooked.
- Add coarsely ground onions and cook until golden brown.
- Add ginger-garlic-green chili paste and whole spices. Cook for 2 minutes.
- Add fried hot red chilies, turmeric powder, coriander powder, red chili powder, Kashmiri red chili powder, and salt. Add water and cook well, stirring continuously to prevent burning.
Step 3. Simmer the Curry
- Add grated makhana (optional). Cook for 3-4 minutes until soft.
- Add chicken masala and mix well.
- Add the cooked chicken to the gravy. Add water to the bowl where the chicken was kept, and pour the water into the pan to mix the remaining spices.
- Cook for 6-7 minutes, stirring continuously. Garnish with chopped coriander and garam masala.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Keep the flame high while cooking, but stir continuously to prevent sticking and burning.
- Adding makhana and dry ingredients is optional.
Nutrition
- Calories: approximately 600-800
- Fat: 40-60g
- Carbs: 20-30g
- Protein: 50-70g
FAQs
1. Can I use bone-in or boneless chicken?
Both work well! Bone-in chicken adds more flavor to the curry, but boneless is quicker to cook.
2. What if I don't have all the spices listed?
Don't worry! You can substitute or omit spices, but the core flavors (turmeric, cumin, coriander) are essential. Adjust to your preference.
3. How can I make this curry spicier?
Add more chili powder or a few finely chopped green chilies to adjust the heat level to your liking.
Your delicious Desi Chicken Curry is now ready to be enjoyed! Serve it hot with fluffy rice, naan bread, or your favorite Indian side dishes for a truly satisfying meal. We hope you enjoyed this flavorful journey into the heart of Indian cuisine.