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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.
For 4 servings
Marinate the Chicken
Temper Spices & Brown Onions
Cook the Masala Base
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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.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 429.75 calories per serving with 46.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sear and Cook the Chicken
Simmer the Curry
Finish and Serve
For a quicker version, use boneless chicken thighs, but reduce the simmering time in Step 5 to 12-15 minutes.
Add 2 medium potatoes, peeled and quartered, along with the chicken for a more wholesome 'Aloo Gosht' style curry. You may need to add a little extra water.
For a richer, less rustic version, you can add 2 tablespoons of whisked full-fat yogurt after the masala is cooked and before adding the chicken. Cook on low heat to prevent curdling.
Chicken is a high-quality lean protein essential for muscle building, repair, and maintaining overall body function.
Contains turmeric, ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties, helping to combat cellular damage.
Spices like cloves, cinnamon, and black pepper, along with ginger and garlic, have antimicrobial properties that can help strengthen the immune system.
A single serving of Dehati Chicken Curry contains approximately 450-550 calories. This is an estimate and can vary based on the cut of chicken used and the exact amount of oil.
Yes, it can be a healthy dish. It's an excellent source of protein from chicken and contains beneficial spices. To make it healthier, use skinless chicken and be mindful of the amount of oil used.
'Dehati' is a Hindi word that translates to 'from the village' or 'rustic'. It signifies that this recipe is a simple, traditional, and homestyle preparation, unlike restaurant-style curries.
Absolutely. Follow the steps up to searing the chicken in the pressure cooker. Then, add the hot water, close the lid, and cook on high pressure for 2-3 whistles (about 8-10 minutes). Let the pressure release naturally before opening.
The deep, rich color of this curry comes almost entirely from browning the onions. If your curry is pale, it's likely the onions were not cooked long enough. They should be a uniform, deep golden-brown before you add the tomatoes.