Desi Murgh Curry, also known as Desi Chicken Curry, is a popular North Indian and Pakistani dish that is a staple in many households. It is a flavorful and aromatic curry that is made with bone-in chicken pieces cooked in a spiced tomato-based gravy.
The word ‘Desi’ in Hindi means ‘local’ or ‘native’, and refers to the use of traditional ingredients and spices that are commonly found in the Indian subcontinent. The dish typically includes a combination of onion, ginger, garlic, tomato, and a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala.
Variations of desi murgh curry can include the addition of vegetables such as potatoes, peas, or bell peppers, or the use of different cuts of chicken such as boneless chicken breasts or thighs. Some people also like to add cream or coconut milk to the sauce to make it richer and creamier.
Overall, desi murgh curry is a delicious and comforting dish that is perfect for a cozy night in or for entertaining guests. It is easy to make and can be customized to suit your taste preferences, making it a versatile and adaptable recipe.
Ingredients
80 ml Rapeseed Oil or other vegetable oil
3 Black Cardamom Pods, crushed slightly to expose the seeds
6 Cloves
1 Indian Bay Leaf
Half an onion sliced, or a few shallots
1 tbsp Garlic and Ginger Paste
80 ml Passata (or equivalent tomato puree mixed with water)
1 tsp Whole Cumin Seeds
1 tsp Turmeric
2 tsp Ground Coriander
1 tsp Cayenne Pepper, or less to taste
1 tsp Salt
350g Raw Chicken
250 ml Base Curry Sauce
1/3 Cup (80ml) Yogurt
1 tbsp Fresh Coriander
Recipe
1. Heat the oil in a pan until hot: 80 ml Rapeseed Oil or other vegetable oil
2. Add in the following and fry for 30 seconds or so:
3 Black Cardamom Pods, crushed slightly to expose the seeds
6 Cloves
1 Indian Bay Leaf
3. Add the sliced onion / shallots and fry until starting to brown.
4. Add the garlic and ginger paste and fry for another 10 – 30 seconds: 1 tbsp Garlic and Ginger Paste
5. Then add 80 ml Passata (or equivalent tomato puree mixed with water), and continue to fry for 30 seconds or so.
6. Add in the following and continue to fry until the oil separates:
1 tsp Whole Cumin Seeds
1 tsp Turmeric
2 tsp Ground Coriander
1 tsp Cayenne Pepper, or less to taste
1 tsp Salt
7. Add in the raw chicken and continue to fry until the chicken starts to turn white.
8.Then add the following:
250 ml Base Curry Sauce
Continue to cook for 5 minutes.
8. Then add in the following and stir:
1/3 Cup (80ml) Yogurt
Continue to cook for 10 minutes or so or until the oil begins to separate and the chicken is cooked through.
9. Finally, add in the following and stir:
1 tbsp Fresh Coriander
10. Serve over rice.