on Jun 08, 2021, Updated Oct 13, 2023
About Desi Chicken Curry
Desi in Hindi means country style (village style). This Desi Chicken Curry (Indian Country Chicken Curry, Village Style Chicken Curry) is a flavorful and robust curry made using chicken pieces, onions, tomatoes, and a few everyday Indian spices. The country cooking style is known for its simplicity. The dishes are made using readily available ingredients, and nothing is fancy about them. No grinding the masala, simple ingredients, and easy process. However, the dishes are high in flavor and this chicken curry is no exception. This spicy and masaledar chicken curry is also a great recipe if you are new to cooking; it’s so simple. I cooked this village-style chicken curry in a regular non-stick pan, but to get the best flavor, cook it in an earthen pot (handi) over a wood fire. The smoky flavor that it imparts to the curry is unmatchable. This desi chicken curry recipe is gluten-free and you can easily double or triple it. Here are some more chicken curry recipes that you may like to try
Chicken Vindaloo Achari Chicken Curry Malabar Chicken Curry Chicken Chettinad Kadai Chicken Tomato Chicken Curry Bengali Chicken Curry Coconut Chicken Curry Ginger Chicken Curry Chicken Kali Mirch Mangalorean Kori Rotti Chicken Sukka
Ingredients
You will get all the ingredients to make this curry in an Indian grocery store near you. Chicken – For the best flavor, opt for skinless bone-in chicken pieces. The bone gives a lovely flavor to the curry. In villages, this curry is made using country chicken (desi chicken), which tastes much better than the broiler chicken we get in the cities. If you can access desi chicken, use it for the best taste. Oil – I prefer using mustard oil or ghee to make this curry. But you can use any cooking oil that you have handy. Whole Spices – Whole spices infuse an aroma when added to hot oil, making the curry taste fabulous. You will need cumin seeds (jeera), cloves (laung), cinnamon sticks (dalchini), black peppercorns (kali mirch), mace (javitri), and bay leaves (tejpatta). Lightly crush all the spices in a mortar and pestle before adding them to hot oil for the best flavor. Spice Powders – You will need a few basic spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala powder. I prefer Kashmiri red chili powder instead of regular chili powder, as it adds a nice color to the curry without making it too spicy. You can use paprika powder or cayenne pepper instead of chili powder. Adjust the spices according to your taste and preference. Others – You will also need ginger garlic paste, salt, red onions, white granulated sugar, fresh ripe tomatoes, Indian green chilies, and cilantro (fresh coriander leaves). You can adjust the green chilies per your taste. Serrano peppers or Thai green chilies can be used instead of Indian green chilies. I always prefer fresh tomatoes, but you can also use canned crushed tomatoes.
How To Make Desi Chicken Curry
Marinate The Chicken
Rinse 2 pounds (1 kg) of skinless bone-in chicken (cut into 1 and ½-inch pieces) with water and drain well. Add
rinsed chicken 2 teaspoon ginger garlic paste 2 teaspoon coriander powder 2 teaspoon Kashmiri red chili powder 1 teaspoon turmeric powder 1 teaspoon garam masala powder 1 tablespoon freshly squeezed lime juice 1 teaspoon salt
to a large mixing bowl and mix well to coat them with the marinade. Set the bowl aside for 30 minutes.
Make The Curry
Add
3-4 cloves 1-inch piece of cinnamon stick 1 teaspoon black peppercorns 2 flowers of mace
to a mortar and pestle and crush lightly. Heat 6 tablespoon of mustard oil in a pan over medium-high heat. Once the oil is hot, add 1 teaspoon cumin seeds, crushed spices, and 2 whole bay leaves and saute for 4-5 seconds. Add
1 cup of thinly sliced red onions 1 teaspoon salt 1 teaspoon granulated white sugar
and cook until onions turn golden brown (10-12 minutes), stirring frequently. Add the marinated chicken along with the marinade to the pan and cook for 6-8 minutes, stirring frequently. Now add 1 cup of thinly sliced tomatoes and 3-4 green chilies (slit into half) and cook for 2-3 minutes. Add 1 cup of water and mix well. Reduce the heat to medium-low. Cover the pan with a lid and cook until the chicken is tender and cooked through (40-45 minutes), stirring a few times. Add more water if you like a thinner gravy. Check for salt and add more if needed. Garnish with 2 tablespoon chopped cilantro and serve hot.
Pro Tips By Neha
Use bone-in chicken pieces for the best taste in the curry. If you are not a bone-in chicken person, use boneless chicken breast or thighs cut into bite-size cubes. Make the curry without adding the chicken until it is almost cooked. Now add the boneless chicken pieces and cook for 15 minutes. Add chicken broth in place of water while cooking to compensate for the flavor imparted by the bones. Authentic Indian curries do not use cornstarch, curry powder, canned tomato puree, or any stock. It is cooked using simple, fresh, and high-quality pantry staples, making this chicken curry delicious. Add extra water and adjust the consistency to make the gravy thinner. Add some ghee at the end of cooking for an enhanced and richer taste.
Serving Suggestions
Desi chicken curry tastes great with almost all Indian bread such as Phulka, Plain Naan, Tandoori Roti, Rumali Roti, Lachha Paratha, or any other bread that you make at home. Serve some sliced onions and lime wedges on the side. It can also be served along with steamed rice, Jeera Rice, Bagara Rice, or any other lightly spiced pulao. You can also serve it with Chicken Biryani and Cucumber Raita.
Storage Suggestions
This village style chicken curry will last in the refrigerator for 3 to 4 days when stored properly in an airtight container. Reheat it in a pan or microwave until nice and warm. If you make it in large quantities, reheat only the amount you want to serve.
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