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Desi murgh karahi or desi chicken shorba is a delicious and spicy curry made with country chicken (domestic chicken) and a delicious blend of spices. It is a wonderful treat for everyone.
This village style desi chicken curry recipe uses free range chicken and is flavorful and so tasty. Country chicken or desi murgh is bred in natural environment and possess fewer toxins, meaning little to no health risks, as compared to broiler chickens. It gets to move around a lot that develops their muscles more. That’s the reason the meat of desi chicken takes longer to get tender.
It is full of nutrition and perfect for family dinners, especially for kids. Growing up we ate country chicken regularly for its health benefits and now we make sure that our daughter also eats them.
Give this delicious desi murgh karahi a try and share your feedback with me. I’ve included detailed video with step by step instructions below, to show how to prepare this desi chicken curry.
This recipe of desi murgh karahi calls for a combination of wonderful ingredients, and they include:
Serving Suggestions:
Garnish with fresh coriander, green chilies and julienned ginger. Serve hot with onion salad, naan, roti or cumin rice for a delicious meal.
Storage Suggestions:
- Store it in the refrigerator for up to 3 days.
- This recipe freezes well, so you can cook a double batch, consume some and freeze the rest for later use for up to two months. Just store it in a freezer safe container.
Recipe Notes:
- Use bone-in chicken for more flavors.
- Adjust the spices according to your preference.
- If you don’t have pressure cooker, you can use a regular pan to cook desi chicken. Cover the pot and let it cook for about 45 minutes or until chicken is fully cooked.
- Cooking time may vary according to the age and size of the chicken.
- I used country chicken without skin, but the skin is also very healthy. Just make sure to carefully remove all the hair from skin by burning on direct flame and then scrub it well and rinse clean.
- You can use a regular broiler chicken for this recipe. Don’t pressure cook as this will overcook the chicken.
- You can also add potatoes, peas or chickpeas to the gravy for more flavor.
- Adjust the consistency of gravy or shorba to personal preference. For a thicker gravy or shorba, take off lid and cook on high flame until water evaporates. Or you can add more water if you want more gravy.
Step by step video tutorial:
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Ingredients
- Desi Murgh or Country Chicken – 1 kg
- Mustard Seed Oil – 2 tablespoons
- Cumin Seeds – 1 tablespoon
- Onions (chopped) – 1 cup
- Ginger & Garlic (paste) – 2 tablespoons
- Bay Leaves – 2
- Cinnamon Sticks – 2
- Black Cardamom – 1
- Cloves – 5 or 6
- Green Chilies (sliced) – 1 tablespoon
- Tomatoes (crushed) – 1 cup
- Salt – 1 tablespoon or to taste
- Kashmiri Red Chilli Powder – 1 tablespoon
- Turmeric Powder – 1 teaspoon
- Coriander Powder – 1 tablespoon
- Garam Masala Powder – 1 tablespoon
- Black Pepper Powder – 1 teaspoon
- Water – 1 liter
- Fenugreek Leaves (dried) – 1 tablespoon
Instructions
Step by step recipe is given below:
- In a pressure cooker, heat oil and fry cumin seeds in it. Add onions and sauté it.
- Add ginger and garlic paste and cook for 1 minute.
- Now add whole spices and sliced green chillies and cook for 2 minutes.
- Once aromatic, add tomatoes, salt and all the powdered spices along with a dash of water. Cook for 2 more minutes.
- Now add the chicken to this masala and fry it for 2 minutes. Then add water and allow it to boil.
- Cover the lid and pressure cook for 15 to 20 minutes or until chicken is tender. Do not overcook.
- Taste for salt and adjust if necessary. Sprinkle with fenugreek leaves, boil down to desired consistency and your desi murgh karahi is ready to serve.
- Dish it out and garnish with fresh coriander, green chilies and julienned ginger.
Serve hot with Onion Salad, Naan, Roti or Cumin rice. Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- Cooking time may vary according to the age and size of the chicken.
- I used country chicken without skin, but the skin is also very healthy. Just make sure to carefully remove all the hair from skin by burning on direct flame and then scrub it well and rinse clean.
- You can also add potatoes, peas or chickpeas to the gravy for more flavor.
- Adjust the consistency of gravy or shorba to personal preference.
