Desi Chicken Curry, as the name suggest, is a dish made with Desi Chicken pieces cooked in a spiced gravy. The term “Curry” refers to a thick, spicy tomato sauce or gravy in Urdu and other regional languages.

I have spent a lot of time perfecting this recipe that is both simple to make and delicious. For this particular recipe, I am using Desi Chicken (Indian or Country Chicken) to make this Chicken Salan recipe, however, if you don’t have access to Desi Chicken, you can simply use regular broiler chicken that is readily available in most places. Just keep in mind that the cooking time might differ slightly, as Desi Chicken tends to be a bit tougher and requires a little more time to become tender.

It’s a dish that is loved by many, and I believe that once you try it, you’ll understand why. So go ahead and give it a try and let me know how it goes. I believe it’s one of the best Desi Chicken recipes out there!

What is Desi Chicken Curry?

Desi Chicken Curry, also known as Desi Murgh Shorba, is a classic South Asian meal prepared with Desi Chicken in traditional Indian spices. This curry which includes chicken that has been cooked in a sauce made up of tomatoes that has been spiced up with flavorful spices like coriander, turmeric, cumin, and chili powder are a common ingredient in this recipe.

The recipe I’m going to share today has been the easiest yet tastiest recipe so far. I’m making it in an Instant Pot because I’m using Desi Chicken instead of poultry/broiler chicken. Desi Chicken also known as Desi Murgi, is renowned for its flavorful meaty yet tender texture, that’s why it takes good enough time if you want to cook it on top stove. A great advantage of an Instant Pot is that it reduces the cooking time to half. I have explained in the FAQ section, how to make exact recipe on Stovetop (only difference is in the timing which is explained there already)

For similar recipes, explore Chicken Karahi, Chicken Jalfrezi.

Why is this Chicken Curry so Special

One of the reasons why this recipe is so special because in my house, during festive occasions, like Eid or any other special event, my Dadi Maa (Grandmother) would happily prepare this special Chicken Curry for her kids and grandkids, aahh! For her generation, this dish was considered an excellent choice to serve to guests, reflecting hospitality and tradition. That’s why for people from diverse backgrounds who value integrity, this dish has an ability to bring people together and often serves as the centerpiece of family gatherings, celebrations, and festive occasions.

Why Is It A Special Winter Recipe?

This traditional recipe and cooking method is a treasured family secret, carefully preserved and handed down from one generation to the next.

This curry is not only delicious but also offers several health benefits. The spices used in its preparation, such as turmeric, cumin, and ginger, are known for their medicinal properties and nutritional value. These spices are believed to have anti-inflammatory, antioxidant, and digestive benefits, making the curry not only a treat for the taste buds but also a source of nourishment.

Step-by-Step Instructions with Pictures

Let me simplify the process for you with a step-by-step method to make a delicious Chicken Salan:

1. In an instant pot, add oil. Heat up the oil on medium flame until bubbles start forming

2. Add finely sliced onions and stir frying them until soft and changes its color to light golden.

3. Add minced garlic and fry it with onions until rawness of garlic goes away. Let them be fry for about 3-5minutes.

4. Add tomatoes after onions turn its color from golden to light brown. Keep stir frying the mixture until the water that tomatoes have released dry up, tomatoes are soft and oil appears on the corner surface.

5. Turn off the flame. Take onion and tomato mixture out in a blender to make a paste. Do not add oil along in the blender. Oil should be left in the pan. Add 1/4 cup hot water in a blender to form a paste if needed.

6. Heat up the oil again. Once oil is heated, add paste in it. Along the paste, add all powdered spices (Salt. turmeric powder, coriander powder, cumin powder, chili powder) in oil. Let it cook for 3-5mins until oil separates.

7. Add chicken in the paste. Mix well and let it be bhoon (fry) in the paste for at least 10-12 minutes. The more the frying the better the taste is the key. Prevent the paste from sticking at the bottom of the pan , in this case gradually add 1/4 cup water. Once you see the masala is ready and chicken has been fried well.

8. Once you see, gravy is ready and the chicken has been fried well in the masala. Add two and a half (2 1/2) cups hot water. Also add two green chili for aroma. I am using instant pot here. For instant pot, let it pressure cook for 15 minutes. For top stove, add 3 cups water. Turn the flame on medium, cover the lid. Let it cook for 30 minutes.

9. After 15 minutes, release the pressure of an instant pot. Turn the flame on again. Cook for 2-3 minutes so that oil separates. Season the curry with dried fenugreek leaves and whole spice powder (garam masala powder)

10. Dish out. Garnish with thinly slices ginger, crushed coriander and green chilies.

Tips for Perfecting Chicken Curry

Making Desi Chicken can be a delightful culinary adventure, but achieving the perfect balance of flavors and textures requires some finesse. Here are a few tips to help you create a sensational Chicken Salan that will impress your taste buds and leave your guests wanting more.

• Marinating the chicken in ginger and garlic paste for a few hours or overnight can tenderize the meat and infuse it with added flavor.

• To enhance the depth of the curry, consider toasting whole spices like cumin seeds and coriander seeds before grinding them into a powder. This process will release their aromatic oils and intensify their flavors.

• Another important aspect is slow cooking the curry on low heat to allow the flavors to meld together and develop richness.

Solutions for When Ingredients Are Unavailable

• You can use canned tomatoes or tomato sauce if fresh tomatoes are unavailable. However, fresh tomatoes have richer taste when used in curry.

• Yoghurt can be included in your recipe if neither of the aforementioned are readily available. However, whisk it thoroughly to completely dissolve the whey before adding the yoghurt; the yoghurt should be lump-free.

• If garam masala is not readily available in your pantry, it is possible to create a flavorful substitute by using curry powder. While curry powder is not an exact replica of garam masala, it can offer a delightful twist to your curry that is equally enticing. To enhance the flavors of curry powder, consider toasting it briefly in a dry skillet. Heat the skillet over medium-low heat and add the curry powder, stirring continuously for a minute or two until it becomes aromatic. This toasting process helps unlock the spices flavor.

Few Instructions while making Chicken Salan

1. Use fresh tomatoes instead of canned ones

Fresh tomato is the secret ingredient of this recipe. Although you can use canned tomatoes in your curries, I prefer to use fresh tomatoes. I really recommend you to give it a try because they make the curries pleasantly sweet and flavorful.

2. Do not add excess water

Adding excessive water in curry can lead to many undesirable outcomes. It dilutes the flavors, making the curry less tasty and enjoyable. the texture and thickness if the curry will be compromised, resulting in a watery curry. Additionally, excess water increases cooking time which leads to overcooked ingredients. Aldo, adding too much water in your curry can change the taste of tomato paste which can result in thin and bitter curry.

3. Add garam masala at the end

Garam masala has strong fragrant spices that if added in the beginning can make the curry taste bitter. Garam masala should always be added at the end to enhance the aroma and taste of the curry.

4. Use hot water in the cooking process

When you add cold water in the chicken masala to make a curry, cold water leaves the chicken hard compromising the taste and texture both. Additionally, using hot water decreases the cooking time as it is particularly useful when cooking time-sensitive dishes. Hot water also helps in dissolving spices easily which results in better taste of the curry.

Frequently Asked Questions

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