Have you ever tried a Desi Chicken Curry? If not, you absolutely need to try this amazing curry made with desi chicken (country chicken). It’s perfectly flavorful and just the way it should be. Perfect with Chana Pulao or any rice of your choice! Just take a look at the picture and you can already tell how delicious it looks!
About The Recipe
Desi Chicken Curry, also known as Desi Murgh Shorba, is a traditional Pakistani dish made with desi chicken cooked in a spicy tomato-based gravy. The term “Curry” refers to a thick, spicy tomato gravy in Urdu and other regional languages. Popular in India and Pakistan, it is prepared with some simple spices, making it a household favorite for its bold and rich flavors.
I’ve spent a lot of time perfecting this recipe, and it’s both simple to make and incredibly delicious. I’m sure once you try it, you’ll want to make it again and again because it’s that good. It has the perfect amount of gravy and an amazing texture so do give it a try!
More Chicken Recipes
Chicken Karahi Murgh
Chicken Jalfrezi
Chicken Ginger
Chicken Manchurian
Dahi Chicken Karahi
How To Make Desi Chicken Curry (Step-By-Step Photo Guide)
1. Heat oil in the pan, fry chopped onions until golden, then add ginger-garlic paste and cook until its raw smell disappears. Add tomatoes and cook until soft, water dries, and oil separates. Blend this onion-tomato mixture into a smooth paste with hot water and set aside.
2. Reheat the leftover oil, add the blended paste, and cook for 3-5 minutes. Add all spices except kasuri methi and garam masala, and cook until bubbles begin to appear. Add the chicken and fry it for 10-12 minutes, as the longer you fry, the better it tastes. Stir often to stop it from sticking. Add green chilies for aroma.
3. Pour in 2.5 cups of water, close the lid, and pressure cook for 15 minutes. Now, when you open the lid, simmer for a few minutes, season with fenugreek leaves (kasuri methi) and garam masala powder. Garnish with sliced ginger and chopped cilantro.
Special Instructions
- Fresh tomatoes are the secret to this recipe! Sure, you can use canned tomatoes in your curries if that’s what you have, but I always go for fresh ones. They add a natural sweetness and so much more flavor to the curry. Trust me, once you try it with fresh tomatoes, you’ll taste the difference!
- Adding too much water to your curry can mess with the flavor of the tomato paste and make your curry thinner than it should be. It’s always better to add water little by little to get the right consistency without losing the taste!
- Garam masala is made with strong, fragrant spices, and if you add it at the beginning, it can make your curry taste bitter. It’s always best to add garam masala at the end of cooking to bring out its aroma and enhance the flavor of the curry.
- If you add cold water to chicken masala, it can make the chicken tough and spoil the taste and texture. Always use warm or hot water to keep the chicken soft and tasty!
Substitutes In This Recipe
- If fresh tomatoes aren’t available, you can use canned tomatoes or tomato sauce as a substitute.
- You can also use yogurt if you don’t have tomatoes or paste on hand. Just make sure to whisk the yogurt well to dissolve the whey and remove any lumps before adding it to the curry.
- Curry powder can replace garam masala, but stick to a brand you trust. Some curry powders have strong spices that might make your curry taste bitter.
Why Is It a Special Winter Recipe?
This recipe is packed with healthy ingredients like turmeric and ginger, which are known for their anti-inflammatory benefits. It also includes chicken, a rich source of protein, making it both nutritious and flavorful. Desi chicken in particular, is healthier and tastier than regular poultry chicken.
This recipe has been loved for generations in India and Pakistan and is now enjoyed all over the world.
Why Is This Chicken Curry So Special To Me!
This recipe is so special to me because, in my house, it’s a classic during festive occasions like Eid or other special events. My Dadi Maa (Grandmother) would always happily cook this Chicken Salan for her kids and grandkids, such a fond memory aahh!
For her generation, this dish was the perfect way to show hospitality and tradition when serving guests. Even today, it’s a recipe that brings people together and often becomes the highlight of family gatherings, celebrations, and festive occasions.
How Can I Serve It?
This chicken curry pairs perfectly with pulao, white rice or any kind of bread like paratha, tandoori roti, and chapati. For sides, you can serve it with tomato sauce, raita or a fresh kachumber salad to complete the meal.
Why This Recipe Is Great For Boosting Immunity?
Country chicken is a healthier option because it has more protein, less fat, and is raised on a natural diet. It’s also free from hormones and antibiotics, making it a better choice for your health.
This recipe is packed with healthy ingredients: garlic, ginger, turmeric powder, and cumin seeds, all cooked with country chicken. It’s great for fighting off colds and coughs while boosting your immune system. That’s why it’s a favorite in my house, especially during the winter!
Where Can I Buy Desi Chicken?
Desi chicken can be purchased directly from nearby farmers who produce these breeds or from specialised poultry outlets. In some areas, supermarkets might also sell country chicken choices.
Can I Use Country Chicken For Everyday Recipes?
Absolutely! Desi chicken can be used in everyday recipes like grilled or roasted chicken, stir-fries, soups, and stews. The taste and texture might be slightly different, but you’ll quickly get used to it after having it regularly. As I mentioned, this is the best thing to consume in winters or when looking for healthy diet options!
Make Chicken Curry In Regular Pan
The main difference between cooking Desi chicken curry in a regular pan versus an instant pot is the cooking time as using a pan usually takes longer. If you don’t have an instant pot, you can easily make this recipe in a regular pan. Simply let the curry simmer on low heat for about 30-40 minutes, until the chicken is tender and fully cooked.
Desi Chicken Curry Recipe (Quick & Easy)
4
servings25
minutes40
minutes450
kcal1
hour5
minutesHave you tried Desi Chicken Curry yet? If not, you need to try it now. It’s packed with flavor and absolutely delicious. A must-try for sure!
Ingredients
580 grams or ½ kg desi chicken cut into small-medium pieces
1/2 cup oil or ghee
1 tbsp ginger-garlic paste
1 medium -sized onion, chopped
2 medium -sized tomato, chopped
3 green chilli, whole
- Spices
1 tsp salt
1/2 tsp turmeric powder
1/2 tsp red chilli flakes
1/2 tsp red chilli powder (kashmiri lal mirch)
1 tsp whole spice powder (garam masala)
1 tsp kasuri methi (dried fenugreek leaves)
1 tsp cumin seed, roasted and grounded
1 tsp coriander seeds, roasted and grounded
- Garnish
2 inch ginger, thinly sliced
Handful cilantro, roughly chopped
Directions
- Pour 1/2 cup oil into an instant pot. Oil should be heated on a medium flame until bubbles appear. Add 1 medium-sized finely chopped onion, stir-fry until they are tender and light yellow in color.
- Add 1 teaspoon minced garlic and cook it with the onions until the garlic is no longer raw. Allow them to cook for 3 to 5 minutes.
- After the onions’ colour changes from golden to light brown, add 1 medium-sized chopped tomatoes. Stir-fry the mixture continuously until the tomatoes are mushy, the water that they discharged has dried up, and oil emerges on the corner surface.
- Extinguish the flame. Blend the onion and tomato mixture in a blender or food processor to create a paste. Oil should not be added to the mixer. You ought to keep the oil in the saucepan.
To make a thick paste, add 1/2 of boiling water to the blender. - Reheat the oil, then add the paste once it is hot. Give it another 3 to 5 minutes to cook. Add 1 teaspoon ground cumin and coriander as well as powdered spices like 1 teaspoon salt, 1/2 turmeric, 1/2 chili flakes, and 1/2 teaspoon Kashmiri Laal mirch to the paste. Cook the paste well up until bubbles emerge.
- Now add 1/2 kg chicken. Mix thoroughly and allow it to cook in the paste for 10 to 12 minutes. The trick is that the taste improves with continuous cooking. Add 1/4 cup water to the paste to prevent it from sticking to the bottom of the saucepan. To give a spicy aroma, add green chilies.
- Fill the pot with 2 and 1/2 cups of water now. It needs 15 minutes of pressure cooking. After 15 minutes, remove the lid from the instant pot and restart the flame.
- Use garam masala powder and dried fenugreek leaves to season the curry in the end once its reasy. Add some finely chopped fresh coriander and thinly sliced ginger as garnish.
- Serve hot with tadka rice or fresh bread/ naan.
Notes
- You can season it with curry powder if you do not have garam masala available. But reduce the ratio to half.
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Made this with country chicken this recipe is amazing. The gravy turned out so flavour ful. Your recipes are truly outstanding
Thank you!
Made this for my husband and he absolutely loved it. Thank yu
Thank you Rana 🙂