Desi Murgh Karahi – Desi Chicken Curry
Make this traditional desi murgh karahi (desi murgh shorba) at home with simple, readily available ingredients. A spicy, flavorful, and nutritious meal everyone will love.
Table of contents
What is Desi Murgh
Desi Murgh, also known as desi chicken, country chicken or village chicken, is a free-range chicken raised naturally for healthy and flavorful meat. Unlike broiler chicken, Desi murgh is allowed to roam freely, eat natural feed, and develop stronger muscles. This makes the meat leaner, healthier, and more flavorful. Its meat takes a little longer to cook, but the taste is worth it! It also has fewer toxins and is rich in nutrients, making it a perfect choice for traditional South Asian dishes like village-style curries and shorbas.
What is Desi Murgh Karahi
Desi murgh karahi, also known as desi chicken curry or desi chicken shorba, is a traditional village-style chicken curry made with country chicken (free-range chicken) and a blend of fresh spices. This authentic South Asian chicken curry is rich, spicy, and full of flavor, making it perfect for family dinners. It is healthy, nutritious, and ideal for serving with naan, roti, or cumin rice.
This village style chicken curry is packed with nutrition and is especially good for kids. Growing up, we often ate country chicken for its health benefits, and now I make sure my kids enjoy it too.
This easy and tasty desi murgh curry is a favorite in many South Asian homes. Give it a try for your next family dinner, you’re sure to enjoy every bite. Watch the step-by-step desi murgh karahi recipe video below and share a hearty meal with your loved ones.
Why You’ll Love This Desi Murgh Recipe
- Authentic village-style chicken curry
- Healthy and nutritious
- Perfect for family dinners
- Freezes well for later use
- Rich flavor from fresh spices and country chicken
Ingredients for Desi Murgh Karahi
Serving Suggestions
Garnish this Pakistani style chicken curry with fresh coriander, green chilies, and thinly sliced ginger. Serve hot with:
- Warm naan or roti
- Steamed cumin rice
- Fresh onion salad on the side for freshness
This brings together a complete and satisfying desi-style meal.
Storage
- Store leftovers in the refrigerator for up to 3 days in an airtight container.
- This curry freezes well, too. Make a double batch, enjoy some now, and save the rest for later. Store it in a freezer-safe container for up to 2 months. Just thaw and reheat when you’re ready to eat.
Helpful Tips
- Always use bone-in chicken for a richer flavor.
- Adjust the spices to suit your taste.
- If you don’t have a pressure cooker, cook in a covered pan for about 45 minutes or until the chicken is tender.
- Cooking time may vary depending on the age and size of the chicken.
- I used skinless country chicken, but the skin is also healthy. If using skin, burn off the hair on direct flame, scrub, and rinse well.
- You can also make this recipe with broiler chicken, but avoid pressure cooking as it may overcook.
- Add extra ingredients like potatoes, peas, or chickpeas to make the gravy heartier.
- Adjust the consistency of the gravy (shorba) to your liking:
- For thicker gravy, cook uncovered on high heat until the water reduces.
- For more gravy, simply add extra water.
FAQs
Desi murgh karahi or desi chicken karahi recipe is a traditional country chicken curry made with free-range chicken, fresh spices, and a flavorful gravy. It is also called desi chicken shorba.
Yes, you can use broiler chicken, but the flavor will be slightly different. Avoid pressure cooking broiler chicken as it may overcook.
Country chicken takes longer to cook than broiler chicken. In a pressure cooker, it takes about 15 – 20 minutes. On a stovetop, cook for 40 – 45 minutes until tender.
Serve hot with naan, roti, cumin rice, or onion salad for a complete meal.
More Easy Curry Recipes!
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Recipe
Desi Murgh Karahi (Desi Chicken Curry)
Ingredients
- 1 kg desi murgh (country chicken)
- 2 tablespoons mustard seed oil
- 1 tablespoon cumin seeds
- 1 cup onions (chopped)
- 2 tablespoons ginger & garlic (paste)
- 2 bay leaves
- 2 cinnamon sticks
- 1 black cardamom
- 5-6 cloves
- 1 tablespoon green chilies (sliced)
- 1 cup tomatoes (crushed)
- 1 tablespoon salt (adjust to taste)
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon garam masala powder
- 1 teaspoon black pepper powder
- 1 liter water
- 1 tablespoon dried fenugreek leaves (kasuri methi)
Instructions
- Heat oil in a pressure cooker and add cumin seeds. Let them crackle
- Add chopped onions and sauté until golden brown.
- Add ginger and garlic paste and cook for 1 minute.
- Add bay leaves, cinnamon, black cardamom, cloves, and green chilies. Cook for 2 minutes until fragrant.
- Add crushed tomatoes, salt, Kashmiri red chili powder, turmeric powder, coriander powder, garam masala powder, and black pepper powder. Add a splash of water and cook for 2 more minutes.
- Add the chicken and fry for 2 minutes. Then pour in 1 liter of water and bring to a boil.
- Close the lid and pressure cook for 15 to 20, or until the chicken is tender. Do not overcook.
- Adjust salt if needed. Add dried fenugreek leaves and simmer uncovered to reduce the gravy to your desired consistency.
- Garnish with fresh coriander, sliced green chilies, and julienned ginger.
- Serve hot with onion salad, naan, roti, or cumin rice. Enjoy! And remember “COOKING IS EASY!”
Video
Notes
- If you don’t have a pressure cooker, use a regular pot. Cover and cook for about 45 minutes or until the chicken is tender.
- Cooking time may vary depending on the age and size of the chicken.
- I used skinless country chicken, but you can use chicken with skin too. Just be sure to burn off any hair over a direct flame, then scrub and rinse it well.
- Adjust the gravy (shorba) consistency to your preference. For thicker gravy, cook uncovered on high heat until it reduces. For thinner gravy, add more water.
