Country chicken or desi murg is the breeds of chickens native to India that are raised for eggs and meat. Desi murg is also famous in our Jharkhand. Free range chickens are a very common breed of chicken found in the market and villages. The curry made using this chicken turns out to be very tasty and delicious. In this blog I will be sharing a dry version of desi chicken. I’ve cooked the chicken in a mix of different spices. I’ve used freshly ground fresh and dried spices. Using freshly ground spices elevates the taste of any dish.
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Serves: 05-06
Course: Main Course/ Side Dish
Cuisine: Indian
Ingredients:
Desi Murgi/ Country Chicken 1 ½ kgs
Onions 05-06 big size
Ginger 02 inch
Garlic ¼ cup
Tomatoes 02 big size
Dry Red Chilies 03-04
Green Red Chilies 03-04
Cumin Seeds ½ tbsp
Coriander Seeds 01 tbsp
Fenugreek Seeds ½ tsp
Black Pepper Seeds ½ tbsp
Fennel Seeds 01 tsp
Nutmeg ½ piece
Cinnamon Stick 1 inch
Cardamom 03-04 pods
Cloves 04-05
Curry Leaves 10-15
Turmeric Powder 2 tsp
Garam Masala 01 tsp
Mustard Oil as required
Salt to taste
Hot Water as required
Directions:
- Wash the chicken with hot water at least twice and squeeze the chicken to remove excess water and keep the chicken aside.
- Take all the dry spices cumin seeds, coriander seeds, fenugreek seeds, black pepper seeds, fennel seeds, nutmeg in a pan and dry roast them in medium-low flame by continuously stirring the spices. Stirring the spices will prevent the spices from burning and roast the spices for 2-3 minutes only. Once the spices are roasted, grind the roasted spices to form a fine powder. Keep it aside.
- Take the same pan, add 4-5 tbsp of mustard oil and let it heat well. To the oil, add the dry red chilies, chopped onions, ginger, garlic, tomatoes and sauté well till soft and mushy. When the masala mix becomes soft and mushy, grind it to get a fine paste. Keep it aside.
- Take a kadhai/ deep pan, heat ½ cup of mustard oil in it till the oil changes its color to pale yellow. To the hot oil, add curry leaves, slit green chilies, cinnamon stick, cardamom pods, and cloves and temper the oil. Now add the washed chicken to the pan with salt to taste and fry the chicken for 15-20 minutes or till the excess water gets absorbed.
- After frying the chicken, add the fresh masala paste and dry spice powder and turmeric powder, mix well and let the chicken cook till the meat gets soft. Stir fry the chicken at short intervals. Cover and cook the chicken. When the masala and chicken gets cooked well, add the garam masala to the chicken and mix well. Serve the chicken hot with rice and daal garnished with fresh curry leaves.
Tips: a) Buy small sized chicken as small desi chicken’s meat is tender and softer. Older the chicken harder the meat. I’ve used two small chicken weighing approx 700g each.
b) You can use the same recipe to cook the farm/ poultry chicken but while cooking skip using the nutmeg.
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