Desi Murgh Karahi (Desi Chicken Curry)
This Desi Murgh Karahi (Desi Chicken Curry) recipe shows you how to make a spicy and flavorful country chicken curry at home. Healthy, authentic, and perfect for family dinners.
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Servings: 4
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.