Can I use boneless chicken instead of bone-in?

Yes, but the curry will be less flavorful and may cook faster. Reduce simmering time so the boneless pieces do not dry out.

How do I know the masala is cooked properly?

The onions should be deep golden, the tomatoes fully softened, and the oil should begin to separate from the masala.

Can I make this curry ahead of time?

Yes, it reheats very well and often tastes better after a few hours or the next day as the spices settle into the gravy.

What should I serve with Dehati Chicken Curry?

It goes especially well with plain rice, roti, or simple jeera rice that lets the bold rustic gravy stand out.

Home / Recipes / north_indian / Dehati Chicken Curry

north_indianMediumnon vegetariangluten freenut freesoy free

Dehati Chicken Curry

RATING

4.4/5(32)

TASTE SCORE

8/10

A rustic village-style chicken curry with bone-in pieces, onions, tomatoes, yogurt, and bold whole spices. Slow cooking gives it a deep, earthy flavor that tastes wonderful with roti or plain rice.

PREP

20m

COOK

45m

SERVES

1 KATORI

405 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the chicken and masala ingredients.
1.Wash the chicken and drain well.
2.Slice the onions finely and chop the tomatoes.
3.Whisk the yogurt until smooth.
4.Slit the green chili and chop the coriander leaves.
saute · ~2 min
Heat the oil and fry the whole spices.
1.Heat mustard oil in a heavy pan over medium heat until it just starts to smoke lightly.
2.Lower the heat and add bay leaf, cumin seeds, black peppercorns, cloves, and green cardamom.
3.Let the spices sizzle until fragrant.
TIPHeating mustard oil well first removes its raw sharpness and gives the curry a more rounded flavor.
saute · ~8 min
Cook the onions until deep golden.
Add the sliced onions and cook on medium heat, stirring often, until they turn deep golden brown. This builds the rustic flavor base of the curry.
TIPDo not rush this step. Well-browned onions give the curry color, body, and sweetness.
saute · ~7 min
Add ginger-garlic paste, chili, and tomatoes.
1.Stir in the ginger-garlic paste and green chili.
2.Cook until the raw smell goes away.
3.Add the chopped tomatoes, coriander powder, red chili powder, and turmeric powder.
4.Cook until the tomatoes soften and the oil begins to separate.
mix · ~2 min
Mix in the yogurt.
Lower the heat and add the whisked yogurt gradually, stirring continuously so it blends smoothly into the masala without splitting.
TIPKeep the heat low while adding yogurt to keep the gravy smooth.
saute · ~8 min
Add the chicken and bhuno well.
Add the chicken pieces and salt, then cook on medium-high heat, stirring well, until the chicken is coated and lightly browned in the masala.
simmer · ~25 min
Add water and simmer the curry.
Pour in the hot water, mix well, and bring to a gentle simmer. Cover and cook until the chicken is tender and cooked through to 74°C, and the gravy thickens slightly.
TIPBone-in chicken gives better flavor and keeps the meat juicy during simmering.
garnish · ~2 min
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala and chopped coriander leaves. Simmer uncovered for 2 more minutes so the flavors settle.
serve
Serve the Dehati Chicken Curry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the mustard oil smoke lightly before adding spices, or the curry can taste harsh and raw.
2
Brown the onions to a deep golden, not just soft; this is what gives the gravy its dehati color and body.
3
Add the whisked yogurt on low heat in small additions while stirring so the masala stays smooth.
4
Bhuno the chicken until the masala clings to the pieces and looks slightly glossy before adding water.
5
Use hot water for simmering so the chicken keeps cooking steadily and the oil does not seize.
6
If the gravy feels too sharp at the end, rest the curry covered for 10 minutes before serving.
7
This curry tastes even better the next day after the whole spices and bone-in chicken deepen the gravy.