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The Most Perfect & Effective Recipe To Cook Desi Chicken

Native chicken curry is also a favorite and famous dish to everyone especially among the countryside populations of Asian societies that is not only a chicken curry but it has a particularity to attract any food lover at once.

Everyone should enjoy this special dish at least once to be able to compare the real taste of chicken ( the actual variance between original chicken & farming / frozen chicken).

Ingredients To Cook Desi Chicken Curry:

Desi chicken: 2 kg.

Cut almond paste: 1 tsp.

Cashew nut batter: 1 tsp.

Mustard paste: 1 tsp.

Coconut batter: 1 tsp.

Ginger paste: 1 tsp.

Garlic paste: 1 tsp.

Raisin batter: 1 tsp.

Tomato paste: 1 tsp.

Onion Chops: 1 cup.

Sour yogurt: 1 cup.

Large cardamom: 2 pcs.

Green cardamom: 4/5 pcs.

Cinnamon: 2/3 pcs.

Stars: 2 pcs.

Pepper: 5 pcs.

Cloves: 5 pcs.

Soy sauce: 1 tsp.

Chili powder: 2 tsp.

Turmeric powder: 1 tsp.

Coriander powder 1 tsp.

Cumin powder: 1 tsp.

Jayatri: 1 pc - (A kind of special spice).

Green chili: 8/9 pcs.

Edible oil: 1 cup.

Mejbani Masala: 2 tsp - (A kind of special spice).

Coriander leaves as a quantity.

Preparation Method To Cook Desi Chicken Curry:

Heat a pan in the oven and add oil, after the oil is being warmed properly cover the pan with meat and the whole spices for 5 minutes, after 5 minutes cover it with onion for another 3 minutes.

After 3 minutes cover it again with salt for about 5/6 minutes then add soya sauce and cover it for 5 minutes but keep in mind so that it does not stick to the bottom, after 5 minutes add turmeric, cumin, coriander and chili powder then cover the pan for another 5 minutes after adding tomato paste.

Now add 3/4 cup of warm water with all the batter spices but stir occasionally and cover the pan again then reduce the heat and wait for another 10 minutes.

It is notable that, if oil starts to bubble just stir it in 1 cup of boiled warm water and raise the heat a little then cover the pan and keep it in the oven for about 30 minutes stirring occasionally, after 2/3 minutes add the tamarind paste and cover it with green chilies cooking the dish as well for about 30 minutes.

After a minute add the rest of Mezbani masala and keep it in the oven for another 10 minutes, eventually cover it with red chili powder for 1/2 minute, and after 1/2 minute chop the coriander leaves.


The quantities of above mentioned ingredients should be totally based on the exact quantity of chicken.

You Are Suggested To Watch The Tutorial Below To Clarify All Your Confusions

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