Wild Countryside Chicken Curry

Before you come up and ask me as to why did I name this chicken dish as “wild”, let me warn you, you can only relish this dish if you love eating spicy; for this is a wildly-spicy one. Curries, especially chicken, in India has various methods of preparations. It entirely depends on the region you belong too. A South-Indian dish wish have a completely different taste when you’ll eat it in northern parts of the country and there’s no one to blame for this. We do amend the dishes as per our likings, don’t we? Today’s dish is a classic countryside chicken dish that is served with roti (flat bread) and northern parts of the country. Unlike most of the curry dishes, this one has limited ingredients and no tomatoes at all. So let’s get cooking.

Ingredients

  • Chicken:- 600gm
  • Onion: – 4-5 Big pcs. (Sliced)
  • Coriander Powder: – 1 ½ tsp.
  • Turmeric Powder: – 3/4th tsp.
  • Black Pepper Powder: – 1 tsp.
  • Kashmiri Red Chili Powder: – 1 tsp.
  • Garam Masala Powder: – 2 tsp.
  • Cumin Powder: – 1 tsp.
  • Ginger Garlic Paste: – 1 tbsp.
  • Garlic cloves: – 15-20 nos.
  • Dried Red chilies: – 4-5 nos.
  • Bay Leaf: – 2-3 nos.
  • Mustard oil:- 3/4th cup
  • Water:- as required

Method

  • In a wok, add the mustard oil and let it heat up. To the heated oil, add the chicken pieces and fry them for 10-15 minutes.
  • Take out the chicken pieces when fried and keep it a side. In the same oil, add dried red chilies and bay leaves and stir for a few seconds. Add the sliced onions and whole garlic cloves to the oil and let it cook till the onions turn golden brown.
  • Once the onion turns golden-brown, add ginger garlic paste to it and cook for at least a minute.
  • Add all the dry spices to the wok now and cook for half a minute. The magic to a great curry is hidden in the time you spend to cook the masala. Keep adding a little water to the masala and cook it for about 15 minutes.
  • Once your masala is cooked properly, it will turn reddish- brown and that’s when you know you have to add the chicken pieces.
  • Add a little water to it and cover the wok with a lid after a boil. Let the chicken cook on a low flame for about 10 minutes.
  • Garnish with some fresh coriander leaves and you are ready to serve this mouth-watering dish.
  • In a wok, add the mustard oil and let it heat up. To the heated oil, add the chicken pieces and fry them for 10-15 minutes.
  • Take out the chicken pieces when fried and keep it a side. In the same oil, add dried red chilies and bay leaves and stir for a few seconds. Add the sliced onions and whole garlic cloves to the oil and let it cook till the onions turn golden brown.
  • Once the onion turns golden-brown, add ginger garlic paste to it and cook for at least a minute.
  • Add all the dry spices to the wok now and cook for half a minute. The magic to a great curry is hidden in the time you spend to cook the masala. Keep adding a little water to the masala and cook it for about 15 minutes.
  • Once your masala is cooked properly, it will turn reddish- brown and that’s when you know you have to add the chicken pieces.
  • Add a little water to it and cover the wok with a lid after a boil. Let the chicken cook on a low flame for about 10 minutes.
  • Garnish with some fresh coriander leaves and you are ready to serve this mouth-watering dish.

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