A rustic, homestyle chicken curry bursting with the flavors of whole spices and a rich onion-tomato gravy. This simple, hearty dish from the villages of North India is perfect with hot rotis or rice.
Prep15 min
Cook45 min
Servings4
Serving size: 1 serving
654cal
45gprotein
48gcarbs
32g
Ingredients
750 g Chicken (Bone-in, curry cut pieces)
4 tbsp Mustard Oil (Heat until smoking to reduce pungency)
300 g Onion (Finely chopped (about 2 large onions))
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Prep35 min
Cook25 min
Soak30 min
Servings
About Dehati Chicken Curry, Steamed Basmati Rice and Kachumber Salad
Aromatic, homestyle Dehati Chicken Curry with fluffy rice and fresh salad. A protein-packed, soul-satisfying delight!
This bihari dish is perfect for dinner. With 916.24 calories and 50.19g of protein per serving, it's a nutritious choice for your meal plan.
Other Cuisines to Explore
Discover authentic meals from cuisines around the world.
0.5 tsp Turmeric Powder (Divided into two 1/4 tsp portions)
1.5 tsp Red Chili Powder (Adjust to taste)
2 tsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (Divided, adjust to taste)
2 cup Water (Hot)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with 1/2 tsp of salt and 1/4 tsp of turmeric powder.
Mix thoroughly to ensure all pieces are evenly coated.
Set aside to marinate for at least 15 minutes while you prepare the other ingredients.
2
Temper Spices & Brown Onions
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking. This step is crucial to mellow its pungent flavor.
Reduce the heat to medium. Add the cumin seeds, bay leaves, cinnamon stick, cloves, black peppercorns, and dry red chilies. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onions and sauté, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This is the key to the curry's rich color and flavor.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Cook the Masala Base
Stir in the tomato puree. Cook for 2-3 minutes.
Add the powdered spices: remaining 1/4 tsp turmeric powder, red chili powder, and coriander powder, along with the remaining 1 tsp of salt.
Mix well and cook the masala on medium-low heat, stirring occasionally, for 5-7 minutes until the oil begins to separate from the mixture.
4
Sear and Cook the Chicken
Add the marinated chicken pieces to the pan.
Increase the heat to high and sauté for 5-7 minutes, stirring continuously to coat the chicken with the masala and sear it on all sides.
5
Simmer the Curry
Pour in 2 cups of hot water and stir to combine everything.
Bring the curry to a rolling boil, then reduce the heat to low.
Cover the pan and let it simmer gently for 15-20 minutes, or until the chicken is tender and fully cooked (internal temperature reaches 165°F or 74°C).
The gravy will thicken during this time. If it becomes too thick, add a splash of hot water to reach your desired consistency.
6
Finish and Serve
Turn off the heat. Stir in the garam masala and freshly chopped coriander leaves.
Cover the pan again and let the curry rest for 10 minutes. This allows the flavors to meld and deepen.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
