Have you ever tried Desi Chicken Curry? If not, this is one recipe you definitely need to try. It’s a simple, flavorful curry made with desi chicken, also known as country chicken or local chicken. While the recipe is similar to a regular chicken curry, using desi chicken gives it a deeper and more delicious flavor.

This is that old-fashioned Pakistani recipes that our grandmothers used to make. The taste is simple, traditional, and absolutely delicious.

Desi chicken curry served with white rice and fresh cucumber tomato salad

And if you’re someone who usually prefers mutton recipes over chicken, don’t skip this recipe! The flavor of desi murgh makes this curry so delicious that you might just find yourself making it again and again.

About The Recipe

Desi Chicken Curry, also known as Desi Murgh Shorba, Desi Shorba Murgh Salan, or Desi Salan, is a traditional Pakistani-style chicken curry made with desi chicken in tomato-based gravy. You may hear many of these names when talking about traditional chicken dishes in Pakistan and India, but in this recipe, the main ingredient is specifically desi chicken, also known as country chicken or local chicken.

Desi Chicken Curry served in white dish garnished with cilantro, placed on white kitchen towel on marble surface.

Why You’ll Love The Recipe …

Unlike the regular poultry chicken that we commonly buy from the market, desi chicken has a firmer texture and a richer, deeper flavor. And because it’s raised on organic feed hence more nutritious.

The recipe itself is very similar to any chicken curry, but using desi chicken gives it a more traditional taste. It can be cooked in oil or desi ghee, and if you use desi ghee, it adds an extra richness and aroma to the curry.

Desi chicken curry with tender chicken pieces, red gravy, green chilies, ginger, and fresh cilantro

The most important part of this recipe is the bhunai. Take your time to properly bhunofy (frying in oil) the chicken with the spices, as this is where most of the flavor develops. The better you fry the chicken, the more flavorful your chicken curry with desi chicken will be.

This recipe may remind you of popular dishes like chicken karahi, chicken jalfrezi, or chicken handi, but it is much simpler and has that comforting, homestyle taste. The gravy is perfectly balanced, the chicken has a delicious texture, and every bite is full of flavor.

How To Make Desi Chicken Curry (Photo Guide)

Sliced onions frying in oil in a large cooking pot — **Step 1:** Sauté the onions in oil until they turn golden brown and nicely caramelized.

Chicken pieces cooking with golden fried onions in a large pot — **Step 2:** Add the desi chicken and cook on medium-high heat until it starts to brown and releases its juices.

Chicken with spices and blended tomatoes being added to the cooking pot — **Step 3:** Add the spices and tomato puree, then mix well to coat the chicken.

Chicken pieces simmering in rich red curry gravy — **Step 4:** Bhunа the chicken well with the spices and tomatoes until the oil starts to separate and the masala becomes rich and flavorful.

Water being added to spiced chicken curry in a cooking pot — **Step 5:** Add water and mix well to create the curry gravy.

Chicken curry simmering in a covered pot on the stovetop — **Step 6:** Cover and let the chicken simmer until tender and fully cooked, and the gravy reaches your desired consistency.

Cooked chicken curry being finished with ground spices, green chilies, and fresh cilantro — **Step 8:** Finish with fresh coriander, green chilies, and the final seasoning (garam masala and kasuri meethi).

Expert Tips

Fresh tomatoes add natural sweetness and more flavor to the curry. You can use canned tomatoes if needed, but fresh tomatoes give the best taste.
Adding too much water can make the curry thin and dilute the tomato flavor. Add warm water little by little until you get the consistency you want.
Garam masala has strong, fragrant spices. Adding it at the end helps keep its aroma and prevents the curry from developing a bitter taste.
Always add warm or hot water to the chicken masala. Cold water can affect the chicken’s texture and may make it tougher.
Use ghee, not oil, for this recipe. It makes the curry much more flavorful.

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 tomato paste (store bought or homemade) instead of fresh tomatoes or tomato puree.
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.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned tomatoes?

Absolutely! You can use canned tomatoes if fresh ones aren’t available. Fresh tomatoes do have a different, more natural taste, but canned tomatoes or even tomato paste will also work well in this recipe.

How can I adjust the curry if the gravy is too thick or too thin?

If the gravy is too thick, simply add a little warm water and mix well until you reach your desired consistency. If it’s too thin, let the curry simmer uncovered for a few minutes until some of the excess water evaporates and the gravy thickens.

When should I add garam masala?

Add garam masala towards the end of cooking. It contains strong, fragrant spices, and cooking it for too long can affect its aroma and flavor. Some brand’s garam masala also have a darker color, which can make your curry look darker than you want.

Can I make this chicken curry in a pressure cooker or Instant Pot?

Of course! I made this curry in a regular pan, but using a pressure cooker or Instant Pot can make the process much quicker. Instead of simmering the desi chicken for around 25–30 minutes, pressure cooking can reduce the cooking time to about 10–15 minutes, depending on the chicken and the appliance.

Where can I buy desi chicken?

You can usually find desi chicken at local poultry shops, specialized poultry outlets, nearby farmers, and sometimes supermarkets that sell country chicken.

Can desi chicken be used in everyday recipes?

Absolutely! You can use desi chicken in many everyday recipes, especially soups and stews. I particularly love using it in soups during winter because the chicken adds a rich, comforting flavor to the broth. Desi chicken is traditionally raised on natural, locally available feed, which is different from the commercial feed commonly used for poultry chicken. So that’s a great option for winter recipes like soups and stews.

Desi Chicken Curry Recipe (Quick & Easy)

Recipe by Mahnoor

5.0 from 2 votes

Course: MainCuisine: Pakistani

Servings: 4

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Total time

hour

minutes

Have 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

1 kg desi chicken cut into small-medium pieces
1/2 cup ghee, or oil if you prefer
1 tbsp ginger-garlic paste
1 medium -sized onion, chopped
3 -4medium-sized tomatoes, purée
3 green chilli, whole
Spices
1 tsp salt
1/2 tsp turmeric powder
1 tsp red chilli powder (kashmiri lal mirch)
1 tsp whole spice powder (garam masala)
1 tsp kasuri methi (dried fenugreek leaves)
1 tsp cumin powder
1 tsp coriander powder
Garnish
2 inch ginger, thinly sliced
Handful cilantro, roughly chopped

Directions

Start by heating the ghee in a pan. Once the ghee is hot and properly heated, add the finely chopped onions and cook until they turn translucent.
Add the ginger-garlic paste and fry well until the raw smell disappears and the color slightly changes.
Add the chicken and fry on medium-high heat until it develops a beautiful golden-brown color. This should take around 5–7 minutes. Add the salt at this stage and mix well.
Meanwhile blend 3–4 medium-sized tomatoes into a smooth puree using a blender or hand blender. Add the tomato puree to the chicken along with turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder.
Now comes the important bhunai (frying) stage. Cook the chicken and tomato mixture well until the excess water from the tomato puree has evaporated, the mixture develops a thick, jammy texture, and the oil starts to separate from the masala. This step should take around 7–9 minutes. The better you bhunao the masala, the more flavorful your chicken curry will be.
Add around 2.5-3 cups of water and mix well. At this point, reduce the heat from medium-high to medium, cover the pan with a lid, and let the chicken cook for around 15–20 minutes, or longer if needed. If the water has reduced too much but the chicken is still not tender, add another ½ cup of water and continue cooking until the chicken is completely tender.
Once the chicken is tender and the curry reaches your desired consistency, turn the heat to high and remove the lid.
Once the chicken curry is ready, add garam masala powder, kasuri methi, and whole green chilies. Mix well and cook uncovered until the oil separates nicely from the curry.
Garnish with fresh coriander. Turn off the heat, cover the pan, and let the curry rest for 2 minutes. Serve hot!