This Desi Chicken Curry recipe is a traditional Indian dish that brings together a medley of aromatic spices and tender chicken cooked to perfection. The process involves boiling the chicken to lock in the flavors, followed by slow cooking in a rich, spicy, and tangy curry. The use of mustard oil, tamarind paste, and optional alkanet root for color gives this dish its authentic touch. It's a labor of love that results in a hearty...
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![Salt [for chicken]](/_next/image?url=https%3A%2F%2Fchefadora-production.s3.ap-southeast-2.amazonaws.com%2F197a12d69f02d620.png&w=96&q=75){kind=small}
![Alkanet Root / Ratanjot [optional]](/_next/image?url=https%3A%2F%2Fchefadora-production.s3.ap-southeast-2.amazonaws.com%2Fmedium_ingredient_alkanet_d11421b838.png&w=96&q=75){kind=small}
Fill a wok (Kadhai) with 1.5 inches of water and bring it to a boil. Then reduce the heat to medium. (Recommended Copper Hammered Handi - https://amzn.to/3d5CCf4 ).
Slightly crush the cardamom and cinnamon stick and add them to the boiling water.
Add the chicken pieces (with bone) to the boiling water.
Sprinkle salt, cover with a lid, and let the chicken boil at medium heat for 30 minutes until it reaches 80% doneness. Flip the chicken pieces at regular intervals.
After 30 minutes, turn off the stove, uncover, and transfer the boiled chicken pieces to a large bowl. Pour the stock into a separate bowl.
Heat mustard oil in a large pot over medium-high heat.
Add sugar to the heated oil, followed by sliced onions. Stir fry the onions until they soften and turn light brown.
Prepare a paste of cumin seeds, garlic, ginger, whole red chillies, and fresh green chillies with a few teaspoons of water. Use a traditional stone spice grinder or an electric grinder.
Add the paste to the browned onions along with 4 tablespoons of chicken stock. Adjust the heat to medium-low and cook for 1-2 minutes, stirring continuously.
Add turmeric powder, salt, and ½ cup of chicken stock. Mix well and cook for 10-12 minutes until the mixture releases oil.
Add tamarind paste and boiled chicken pieces. Mix well, pour ½ cup of water, and turn the heat to high. Cook for 5-10 minutes until the chicken is tender and releases oil. Then reduce the heat to low.
Heat clarified butter in a small pan. When hot, add alkanet root (Recommended Alkanet Root - https://amzn.to/36ISfWU). and turn off the stove. Stir well.
Strain the alkanet root and ghee mixture through a sieve and add it to the chicken. Mix thoroughly.
Sprinkle fresh coriander leaves, pour 2 glasses of water (600 mL), and season with salt. Cover with a lid and let the chicken cook for 30-40 minutes.
Turn off the stove, uncover the lid, and serve.
Use fresh and good-quality chicken for the best flavor.
For a more authentic taste, grind the spices manually using a traditional stone grinder.
Adjust the number of chillies based on your spice tolerance.
If you cannot find alkanet root, you can skip it, but it adds a rich color to the curry.
Serve the curry with steamed rice or Indian bread for a complete meal.
Can I use vegetable oil instead of mustard oil?
Yes, you can use vegetable oil, but mustard oil adds a distinct flavor that is traditional to this recipe.
What can I use as a substitute for tamarind paste?
You can use lemon juice or vinegar as a substitute, but tamarind paste gives the curry its authentic tangy flavor.
Is alkanet root necessary for this recipe?
No, alkanet root is optional and mainly used for color. You can skip it if unavailable.
Can I make this curry less spicy?
Yes, reduce the number of whole red chillies and green chillies to make the curry less spicy.
How do I store leftover curry?
Store the leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
Hi. I am Ravi Sisodiya. I love eating and cooking Indian Recipes. I specialize in Indian Non-Veg Recipes. Come hang out with me and be a part of the largest network to learn and cook a variety of dishes. A gourmet myself with over 25 years of cooking experience. I wish to spread recipes of Non-Vegetarian Cuisine to my viewers. Especially Chicken, Mutton, and Fish recipes. I will also cover recipes from various regions in India. Will bring before you non-veg recipes from the kitchens of royal people.
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