Desi Murgh Curry – Traditional Pakistani Recipe

by Aleezay Khan

Create a rich and flavorful Desi Murgh Curry with this easy step-by-step guide:

1. Prep the Ingredients: Start by finely chopping the onions, pureeing the tomatoes, and cutting the chicken into pieces. Have all your spices measured and ready.
2. Sauté the Spices: Heat oil in a heavy-bottomed pan. Add cumin seeds and let them splutter to release their aroma. Then add the chopped onions and sauté until golden brown.
3. Add Ginger and Garlic: Stir in the ginger and garlic paste to the onions and cook until the raw smell disappears, about a minute.
4. Introduce Chicken: Add the chicken pieces to the pan, and fry them until they start to brown slightly on all sides.
5. Mix in the Spices: Sprinkle in the turmeric, red chili powder, and coriander powder. Stir well to coat the chicken evenly and let the spices cook for a couple of minutes.
6. Add Tomatoes and Yogurt: Pour in the pureed tomatoes and yogurt, mixing well to combine. Bring to a simmer. This helps blend the flavors and tenderize the chicken.
7. Let It Cook: Reduce the heat, cover the pan, and let the curry simmer gently for about 25-30 minutes, or until the chicken is tender and the oil starts to separate from the gravy.
8. Final Touches: Add slit green chilies and garam masala. Cook for an additional 5 minutes. Adjust salt to taste.
9. Garnish and Serve: Sprinkle freshly chopped cilantro over the curry before serving. This adds a fresh contrast to the rich flavors of the curry.

Expert tip

Always use a heavy-bottomed pan when cooking curries. It helps in even heat distribution and prevents the spices from burning, which can be a common issue in curry-making. Burning spices not only impart a bitter taste but also reduce the aromatic qualities essential in Desi cuisine. By using the right type of pan, you ensure your curry cooks perfectly, retaining all the flavors and textures that make this dish a beloved classic.

This tip not only enhances your cooking process but also solves the common problem of uneven cooking and burnt spices, ensuring every batch of Desi Murgh Curry is as tasteful as the last.

Serving tips

Enhance your Desi Murgh Curry experience by pairing it with these perfect accompaniments:

1. Basmati Rice: The fluffy, fragrant grains make an ideal canvas for the rich, spicy sauce of the curry.
2. Naan Bread: Freshly baked naan is perfect for scooping up the delicious gravy and enjoying every last bit.
3. Cucumber Raita: A cool, creamy raita balances the heat of the curry and adds a refreshing element to your meal.
4. Mango Chutney: A sweet and tangy chutney complements the deep flavors of the curry beautifully.
5. Steamed Vegetables: A side of steamed seasonal vegetables can add a healthy and colorful touch to your curry meal.

Check more chicken recipes

Chicken Keema Karahi Recipe
Achari Chicken Recipe
Chicken Malai Tikka Recipe
Keema Matar Recipe
Green Chicken Recipe

Storage instructions

To store and reheat your Desi Murgh Curry, follow these simple steps:

To Store

Place any leftover curry in an airtight container and refrigerate. It will keep well for up to 3-4 days, allowing the flavors to meld and deepen over time.

To Reheat

Gently reheat the curry on the stove over low heat until thoroughly warmed. If it’s too thick, add a little water or broth to loosen it up. Avoid microwaving if possible to maintain the best texture and flavor.

Conclusion

Desi Murgh Curry is a splendid showcase of Pakistani culinary heritage, blending aromatic spices and tender chicken into a dish that’s both comforting and exotic. It’s a recipe that not only warms the belly but also the soul, making it a perfect meal for any occasion, whether it’s a simple family dinner or a special gathering. The ingredients and steps involved in creating this dish ensure that even a novice cook can bring a taste of Pakistan to their table with confidence and ease.

I’d love to see how your Desi Murgh Curry turns out! Share your culinary creations with me and let’s celebrate the rich flavors of Pakistani cuisine together.

Frequently asked questions

What is Desi Murgh Curry?

Desi Murgh Curry is a traditional Pakistani dish made with chicken simmered in a rich and aromatic sauce of yogurt, tomatoes, and a variety of spices. It is known for its depth of flavor and creamy texture.

What are the key spices in Desi Murgh Curry?

The key spices in Desi Murgh Curry include turmeric, red chili powder, coriander powder, cumin seeds, and garam masala. These spices provide a perfect balance of heat and aromatic depth to the dish.

Can I make Desi Murgh Curry with boneless chicken?

Yes, you can use boneless chicken to make Desi Murgh Curry. Boneless pieces might cook faster, so adjust the cooking time accordingly. The bone-in chicken, however, is recommended for more flavor.

Desi Murgh Curry - Traditional Pakistani Recipe

Discover the joys of Pakistani cooking with this easy Desi Murgh Curry recipe. Perfect blend of spices and chicken! #DesiMurghCurry

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Main Course

Servings 4 People

Ingredients

  

• Chicken 1 kg, cut into pieces
• Yogurt 200 ml, to tenderize and add creaminess
• Onions 2 medium, finely chopped, for a rich base
• Tomatoes 3 medium, pureed, for tangy sweetness
• Garlic paste 1 tablespoon, for a robust flavor
• Ginger paste 1 tablespoon, adding a warm, spicy kick
• Green chilies 2-3, slit, for a touch of heat
• Ground turmeric 1 teaspoon, for color and earthiness
• Red chili powder 1 teaspoon, for spice and depth
• Coriander powder 2 teaspoons, for a citrusy, nutty profile
• Cumin seeds 1 teaspoon, for a nutty, peppery element
• Garam masala 1 teaspoon, for a final burst of warmth
• Salt to taste
• Cooking oil 3 tablespoons, for sautéing
• Fresh cilantro for garnish, to add a burst of freshness

Instructions

 

• Prep the Ingredients: Start by finely chopping the onions, pureeing the tomatoes, and cutting the chicken into pieces. Have all your spices measured and ready.
• Sauté the Spices: Heat oil in a heavy-bottomed pan. Add cumin seeds and let them splutter to release their aroma. Then add the chopped onions and sauté until golden brown.
• Add Ginger and Garlic: Stir in the ginger and garlic paste to the onions and cook until the raw smell disappears, about a minute.
• Introduce Chicken: Add the chicken pieces to the pan, and fry them until they start to brown slightly on all sides.
• Mix in the Spices: Sprinkle in the turmeric, red chili powder, and coriander powder. Stir well to coat the chicken evenly and let the spices cook for a couple of minutes.
• Add Tomatoes and Yogurt: Pour in the pureed tomatoes and yogurt, mixing well to combine. Bring to a simmer. This helps blend the flavors and tenderize the chicken.
• Let It Cook: Reduce the heat, cover the pan, and let the curry simmer gently for about 25-30 minutes, or until the chicken is tender and the oil starts to separate from the gravy.
• Final Touches: Add slit green chilies and garam masala. Cook for an additional 5 minutes. Adjust salt to taste.
• Garnish and Serve: Sprinkle freshly chopped cilantro over the curry before serving. This adds a fresh contrast to the rich flavors of the curry.

Notes

Always use a heavy-bottomed pan when cooking curries. It helps in even heat distribution and prevents the spices from burning, which can be a common issue in curry-making. Burning spices not only impart a bitter taste but also reduce the aromatic qualities essential in Desi cuisine. By using the right type of pan, you ensure your curry cooks perfectly, retaining all the flavors and textures that make this dish a beloved classic.

This tip not only enhances your cooking process but also solves the common problem of uneven cooking and burnt spices, ensuring every batch of Desi Murgh Curry is as delicious as the last.