Teetar Curry

Name: Teetar Curry
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 800 g teetar (cleaned and cut into medium curry pieces, bone-in); 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, finely chopped); 0.5 cup yogurt (plain, whisked); 2 tbsp oil; 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 1 tsp cumin seeds; 1 pcs bay leaf; 3 pcs cloves; 2 pcs green cardamom (lightly crushed); 1 pinch black pepper; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 cup water (hot); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(28)

TASTE SCORE

9/10

A rustic Indian game bird curry with tender teetar simmered in an onion-tomato masala. The gravy is light but deeply spiced, making it a great match for roti or plain rice in a hearty home-style meal.

PREP

20m

COOK

45m

SERVES

1 KATORI

396 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Clean and season the teetar.
1.Wash the teetar pieces well and pat them dry.
2.Rub them with half of the salt, turmeric powder, and black pepper.
3.Set aside for 10 minutes while you prepare the masala.
TIPDry pieces brown better and keep the gravy from turning watery.
saute · ~8 min
Cook the whole spices and onions.
1.Heat oil in a heavy pan over medium heat.
2.Add cumin seeds, bay leaf, cloves, and green cardamom.
3.Let them sizzle for 20 to 30 seconds until fragrant.
4.Add chopped onions and cook until golden brown, 6 to 8 minutes.
TIPKeep the heat medium so the onions brown evenly without burning the spices.
saute · ~9 min
Make the masala base.
1.Add ginger-garlic paste and slit green chili to the pan.
2.Cook for 1 minute until the raw smell fades.
3.Add tomatoes, red chili powder, coriander powder, and the remaining salt.
4.Cook until the tomatoes soften and the masala looks glossy, 6 to 8 minutes.
saute · ~8 min
Brown the teetar in the masala.
Add the seasoned teetar pieces to the pan and mix well so the masala coats every piece. Cook for 6 to 8 minutes, turning a few times, until the outside loses its raw look and starts taking on color.
mix · ~2 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously so it blends smoothly into the masala without splitting.
TIPLow heat is the key here. If the pan is too hot, the yogurt can curdle.
simmer · ~25 min
Simmer the curry until the teetar is tender.
Pour in the hot water and bring the curry to a gentle simmer. Cover and cook for 20 to 25 minutes, stirring once or twice, until the teetar is tender and the gravy is lightly thickened.
TIPGame birds can vary in tenderness, so add a little more hot water and simmer longer if needed.
garnish · ~1 min
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala and chopped coriander leaves. Simmer uncovered for 1 minute to bring the flavors together.
serve
Serve the teetar 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
Pat the teetar very dry before seasoning so it browns in the masala instead of steaming.
2
Cook the onions to a true golden brown; this is what gives the gravy its rustic depth.
3
Add the whisked yogurt in small batches on low heat to keep the curry smooth and prevent splitting.
4
Use hot water for simmering so the masala does not seize and the bird keeps cooking evenly.
5
If the teetar is older or tougher, extend the covered simmer until the meat near the bone loosens easily.
6
Let the curry rest 10 minutes after finishing; the light gravy tastes rounder once the spices settle.
7
This curry reheats well the next day, but warm it gently so the yogurt-based gravy stays silky.