Desi Chicken Curry Recipe | देसी मुर्गे का मसालेदार सालन | Traditional Village Style Chicken Curry

#DesiChickenCurry #DesiChicken #DesiMurgh #DesiMurghKaSalan #ChickenCurry #ChickenRecipe #DesiChickenRecipe #VillageStyleChicken #TraditionalChickenCurry #IndianChickenCurry #SpicyChickenCurry #HomemadeChickenCurry #ChickenSalan #MurghMasala #IndianFood #DesiFood #ChickenRecipesInHindi #CookingWithLubna #CookWithLubna #FoodLovers Main Ingredients Desi chicken – 1 kg Mustard oil – ¾ cup (approximately 180 ml, total) Onions – 2 large (approximately 200 g), thinly sliced Tomatoes – 2 medium (approximately 200 g), peeled and chopped Garlic – 14–15 large cloves (approximately ¼ cup) Ginger – 2-inch piece Green chillies – 3–4 Boiling water – 3 cups (approximately 750 ml), or as required Fresh coriander leaves – for garnish Powdered Spices Salt – ½ tsp initially, adjust to taste Turmeric powder – ½ tsp Red chilli powder – 2 tsp Kashmiri red chilli powder – 2 tsp Coriander powder – 1½ tbsp Meat masala or chicken masala – 2 tsp Roasted cumin powder – 1 tsp Garam masala powder – 1 tsp (use if meat/chicken masala is unavailable) Whole Spices Bay leaves – 2 Dried red chillies – 4–5 Black peppercorns – ½ tsp Black cardamom – 2 Green cardamom – 4–5 Cloves – 4–5 Cinnamon – 2-inch piece For Preparing the Spice Mixture Water – ½ cup Salt – ½ tsp Turmeric powder – ½ tsp Red chilli powder – 2 tsp Kashmiri red chilli powder – 2 tsp Coriander powder – 1½ tbsp Use Freshly Crushed Ginger and Garlic: Always use freshly crushed ginger, garlic, and green chillies instead of ready-made paste for the best flavour. Choose Mustard Oil: Mustard oil adds an authentic traditional flavour to desi chicken curry. Heat it well, then let it cool slightly before adding the chicken. Fry the Chicken First: Fry the desi chicken on high heat for 7–8 minutes until its colour changes and excess moisture evaporates. This helps reduce its raw smell. Soak the Spice Powders: Mix the powdered spices with water before adding them to the pan. This helps the spices blend evenly into the gravy. Fry the Masala Properly: Cook the onion, ginger-garlic mixture, spices, and tomatoes thoroughly to remove the raw smell and develop a rich flavour. Peel the Tomatoes: Removing tomato skins helps create a smoother gravy. Use Hot Water: Add boiling water instead of cold water to maintain the cooking temperature and help the chicken cook evenly. Cook on Low Heat: Desi chicken takes longer to become tender than regular broiler chicken. Simmer it covered for approximately 50–55 minutes, or until tender, adjusting the time as needed. Pressure Cooker Method: Give one whistle on high heat, then cook on low heat for around 15 minutes. Allow the pressure to release naturally and check that the chicken is fully cooked. Add Finishing Spices: Add meat masala and roasted cumin powder towards the end, then simmer for another 5–7 minutes for a deeper flavour. Adjust the Gravy: Add hot water according to your preferred consistency. Simmer uncovered briefly if you want a thicker gravy. Rest Before Serving: Switch off the heat and let the curry rest, covered, for 2–3 minutes before serving. Garnish with fresh coriander leaves.